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By: Oriana Romero/Published: /48 Comments
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There is nothing ho-hum about these Eggless Oven Fried Chicken Tenders! This chicken has the same crispy, golden texture as the fried version. Plus, no greasy mess to clean up.
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Why I Love This Recipe
These Eggless Oven Fried Chicken Tenders look amazing, tastes just like deep-fried fried chicken, and always cure my cravings. Plus, this recipe is straightforward to make.
Looking at these photos, you’ll swear this oven-fried chicken, lower in calories and fat but still crunchy and delicious, was made in the frying pan. Nope! They’re completely baked from start to finish. There’s absolutely no searing or frying here.
The chicken has the same crispy, golden texture as the real deal.
The chicken is soaked in buttermilk, which keeps it moist and juicy, and then rolled into a crunchy and tasty coating. Even though they are made with chicken breast, they are incredibly juicy and tender.
Ingredients You’ll Need
Amounts are included in the printable recipe below (scroll down).You’ll need:
- Chicken breast: I use boneless and skinless chicken breasts.
- Buttermilk: don’t have any? Here’s how to make your own buttermilk.
- Cornflakes
- Seasoned breadcrumbs: you can buy seasoned breadcrumbs or add your own seasoning of choice to plain breadcrumbs.
- Seasoning: I use garlic powder, black pepper, paprika, and ground cayenne pepper.
Step By Step Recipe Photo Tutorial
Detailed instructions are included in the printable recipe below (scroll down).
1 – Prepare The Chicken
Use a sharp knife to trim the fat from the chicken breasts and cut it into tenders. Dip the chicken into buttermilk and let soak for at least 30 minutes or up to overnight.
2 – Make the Breading
Place corn flakes, seasoned breadcrumbs, garlic powder, black pepper, paprika, and cayenne pepper into a small food processor. Pulse until well combined.
3 – Bread the Chicken
Place breadcrumbs mixture in a shallow pan. Then dip each chicken piece into the breading mixture. Press down firmly so the breading sticks to the chicken.
4 – Bake the Chicken
Preheat oven to 450º F. Place the chicken on a lightly oiled pan; spray the top of the chicken well with cooking spray. Bake the chicken until done, about 30 minutes.
Frequently Asked Questions
Can I use a different cut of chicken?
You can use whatever cut of chicken you prefer. Just keep in mind that dark meat has more calories than white meat.
Can I make this in an air fryer?
You can make this healthier fried chicken in the air fryer! Preheat the air fryer to 400°F. Place the chicken in the basket in a single layer (cook in batches if needed). Cook for 13-15 minutes, flipping the chicken halfway through so they’re crispy on both sides. Repeat with the remaining chicken.
How do I reheat oven-fried chicken?
To keep the chicken crispy, reheat the chicken tenderloins in a 350ºF oven for 10 to 15 minutes or until warmed through.
Quick Recipe Tips
- The cooking time will depend on the thickness and size of your chickenpieces. So make sure to check that the chicken is cooked through before you serve. The best way is to use a meat thermometer (170°F for breasts; 180°F for thighs and legs).
- Don’t have regular breadcrumbs? Try panko breadcrumbs.
- This baked crispy chicken is best enjoyed right away as it loses its crispness over time.
- Leave space between the chicken breasts when placing it on the sheet pan. This way, the heat can reach all sides of the chicken to help it get extra crispy.
Storing & Freezing Instructions
If you have extra healthier oven-fried chicken, here’s how to store it.
Leftovers
Thesecrispy chicken tenderloins can be refrigerated for 3 days. Be sure to wrap it up tightly or store it in an airtight container.
Freeze
This eggless oven-fried chicken tender can also be frozen.
- Baked Chicken Tenders: Let the chicken cool completely and then place them in a freezer plastic bag and freeze for up to 2 months.
- Unbaked Chicken Tenders: Arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Then, transfer to resealable freezer bags and freeze for up to 1 month. When ready to eat the frozen tender, generously spray the frozen chicken tenders all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through.
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Eggless Oven Fried Chicken Tenders
There is nothing ho-hum about these Eggless Oven Fried Chicken Tenders! The chicken has the same crispy, golden texture as the fried version. Plus, no greasy mess to clean up.
4.35 from 111 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 4 servings
Equipment
Ingredients
- 1 lb (450 g) chicken breast, boneless and skinless (about 2 -3 medium-size chicken breasts)
- 1 cup (240 ml) buttermilk
- 1 cup (80 g) cornflakes
- 1 cup (100 g) seasoned bread crumbs or panko (see notes)
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 teaspoon ground cayenne pepper (optional)
Instructions
Use a sharp knife to trim the fat from the chicken breasts and cut it into tenders.
Dip the chicken into buttermilk and let soak for at least 30 minutes or up to overnight.
Place corn flakes, seasoned breadcrumbs, garlic powder, black pepper, paprika, and cayenne pepper into a small food processor. Pulse until well combined.
OVEN:
Preheat oven to 450º F (230º C).
Place breadcrumbs mixture in a shallow pan. Then dip each chicken piece into the breading mixture. Press down firmly so the breading sticks to the chicken.
Place the chicken on a lightly oiled sheet pan; spray the top of the chicken well with olive oil spray.
Bake the chicken until done, about 30 minutes, flipping the chicken halfway through so they're crispy on both sides. NOTE: The cooking time will depend on the thickness and size of yourchickenpieces. The best way to check for doneness is to use a meat thermometer. The chicken will be done when it reaches 175º F. So make sure to check that the chicken is cooked through before you serve.
AIR FRYER:
Preheat the air fryer to 400°F (200º C).
Place the chicken in the basket, DO NOT crowd or overlap. You might need to do this in batches depending on the air fryer's capacity.
Cook for 13-15 minutes, flipping the chicken halfway through so they're crispy on both sides. Repeat with the remaining chicken.
Oriana’s Notes
Store: Thesechicken tenders can be refrigerated for 3 days.
Freeze:This eggless oven-fried chicken tender can also be frozen.
- Baked Chicken Tenders: Let the chicken cool completely and then place them in a freezer plastic bag and freeze for up to 2 months.
- Unbaked Chicken Tenders: Arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Then, transfer to resealable freezer bags and freeze for up to 1 month. When ready to eat the frozen tender, generously spray the frozen chicken tenders all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through.
Reheat: reheat the baked chicken tenders in a 350ºF (180º C)oven for 10 to 15 minutes, or until warmed through.
Bread Crumbs Vs Panko: to make this recipe you can use either. I prefer to use Panko because it adds extra crispiness to the chicken tenders.
Quick Tips:
- The cooking time will depend on the thickness and size of your chickenpieces. So make sure to check that the chicken is cooked through before you serve. The best way is to use a meat thermometer (170°F for breasts; 180°F for thighs and legs).
- Don’t have regular breadcrumbs? Try panko breadcrumbs.
- This baked crispy chicken is best enjoyed right away as it loses its crispness over time.
- Leave space between the chicken breasts when placing it on the sheet pan. This way, the heat can reach all sides of the chicken to help it get extra crispy.
★Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Nutrition
Calories: 303kcalCarbohydrates: 31gProtein: 31gFat: 5gSaturated Fat: 1gSodium: 648mgSugar: 5g
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Course Main Course
Cuisine American
Calories 303
Keyword chicken easy eggfree Eggless fried healthy oven
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.
FAQs
Originally posted in April 2016, photos were replaced in December 2019, and post content was edited to add more helpful information, no change to the recipe. The post was updated again in September 2021.
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
Reader Interactions
Comments
Markus says
Something I was sad to give up were chicken tenders, but this recipe helped to satisfy that craving. Even my picky son enjoyed them – he tells me he loves them more than the ones we can get at a restaurant. Thanks! 🙂Reply
Oriana Romero says
Hello Markus! Great to hear that it was a hit =) Thanks a lot for the review and good feedback.
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Sam says
These were very very tasty and my kids ate them!! Will definitely make them again. XReply
Oriana Romero says
Hello Sam! I’m so glad you loved this recipe. Thank you for sharing your wonderful feedback and review!
Reply
Tiffany says
What is that that you garnished with?
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Oriana Romero says
Hello Tiffany! That is chopped cilantro. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
Leona Bertrand says
I just tried your recipe in the air fryer, it turned out perfectly! I think that it tastes better than fried chicken. This is definitely gonna be a regular for me.Reply
Oriana Romero says
Hello Leona! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Reply
Marly says
Hello~
I was wondering if you can use bone in chicken? I just honestly enjoy traditional wings!
Reply
Oriana Romero says
Hello Marly! Yes, you can, just make sure to adjust the baking time accordingly. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
Mary says
These are very good. would love to cook in air fryerReply
Oriana Romero says
Hello Mary! To cook in the air fryer: reheat the air fryer to 400°F. Place the chicken in the basket, adding in batches to not crowd or overlap. Cook for 13-15 flipping the chicken halfway through so they’re crispy on both sides.
Reply
Mary says
How do you cook in the air fryer?Reply
Oriana Romero says
Hello Mary! Yes…reheat the air fryer to 400°F. Place the chicken in the basket, adding in batches to not crowd or overlap. Cook for 13-15 flipping the chicken halfway through so they’re crispy on both sides. Hope this helps!
Reply
clk says
There is no s on the abbreviation of minutes.
Reply
Oriana Romero says
Hello Clk! Thanks for stopping by and for the clarification.
Reply
Lindsay says
Hello! I’m making this right now ? but using chicken tenderloin! How long should i bake them?
Reply
Oriana Romero says
Hello Lindsay! If they are very thin I would suggest 20 -22 minutes. However, check for doneness (no pink inside) before taking them out of the oven. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
Gary says
Hi,I made these recently and they were amazing thanks.
If I was to make them up in advance as part of meal prepping can they be frozen do you know?
Is it better to coat them then straight in the freezer or cook the chicken then freeze it?
Thanks
Reply
Oriana says
Hello Gary! You can totally make these in advance and freeze. To freeze, arrange the breaded chicken a baking sheet and freeze until hard, 1 to 2 hours. Then place them in re-sealable freezer bags and freeze for up to 1 month. To bake from frozen, generously spray the frozen chicken all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy. Hope this help!
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Gary says
Yes great thank you 🙂Reply
Oriana says
Hello Gary! Thanks so much for your feedback and for trying my recipe.
Reply
Shelby Johnson says
Hi, is there anything wrong with soaking the chicken longer than 30 min? I want to prep ahead of time so all I have to do is dip the chicken in the breading mix and pop it in the oven.
Reply
Oriana says
Hello Shelby! Yes, you can soak the chicken for a little longer but make sure to keep your marinating period under 24 hours. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
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Susan says
Is there a substitute for the cooking spray?Reply
Oriana says
Hello Susan! You also can lightly brush the chicken with oil. Hope this help.
Reply
Dara Boykin says
Hi there! I really want to make this recipe, but I don’t have buttermilk. Is buttermilk specifically a must, or would eggs or regular milk make a decent batter?
Reply
Oriana says
Hi Dara! Yes, you can use beaten eggs instead. Thanks for your interest in this recipe.
Reply
Kathryn Martin-Pflugh says
Anytime you need buttermilk for a recipe, take milk and add vinegar to it, one Tblsp to a cup of milk.
Reply
Kammie says
My family loved this recipe! I had all the ingredients except butter milk, I substituted with sour cream to avoid a trip to the store. So yummy!Reply
Oriana says
Hello Kammie! I’m SO GLAD you enjoyed it. It’s good to know that it works well with sour cream too. Thank you for taking the time to come back and let me know!?
Reply
Laura Walsh says
I must say this recipe is awesome!!! Tonite I’m making it for the second time and wanted to refresh my memory. If you make it you will be thrilled! I soaked the chicken as I am now for a half hour and will be glad when I’m eating it! Spice is perfect!
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Oriana says
Hello Laura! I’m SO HAPPY you enjoyed it. Thank you for taking the time to come back and let me know!?
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Chasity says
What is a serving and how many calories per serving?
Reply
Oriana says
Hello Chasity! This recipe makes 4 serving, around 1/4 lb each. I added the nutritional info but keep in mind that I am not a nutritionist so those values are only estimates. Thanks for your interest in my recipe.
Reply
Treva says
I’m planning this for family dinner tonight. Re the chicken “soaked” in buttermilk yet it only calls for “dipping” it?
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Oriana says
Hello Treva! Thanks for your interest in my recipe. If you have the time you can soak the chicken in buttermilk for 30 minutes, if not just dip it. Hope this help.
Reply
Rach's Recipes says
Can’t wait to make these! Can you recommend a low-calorie sauce that would go well with it apart from ketchup which is what I usually eat with fried chicken? Thanks!Reply
mommyhoodsdiary says
Hello Rach!! I love to eat it with Greek yogurt sauce >> http://mommyshomecooking.com/greek-yogurt-sauce-tzatziki/
Reply
Elaina Newton says
Oh my gosh, this looks ahhh-mazing! My beau would be so happy if I made this for him! I love fried chicken but haven’t made it at home yet because of the potential mess. This looks so much easier! Bookmarking for later. 🙂
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mommyhoodsdiary says
Yes Elaina! This a mess-free version – and so delicious. You’ll love it. Thanks!
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Oh my, these look so crisp and delicious! I just wanna grab a handful!Reply
mommyhoodsdiary says
Thanks for stopping by, Marsha!
Reply
Anne Murphy says
Looks nice and crisp!
Reply
Renee says
I do something similar with panko bread crumbs. Isn’t it amazing how the cooking spray can transform the breading into a crispy coating without a lot of oil?!?
I am curious about your recommendation to cook the meat to 170 or 180 degrees. Here in the US we are advised that it only needs to go to 165 which results in fully cooked, but still juicy chicken. Are the national guidelines in Venezuela really that high? Do you know why they advise for the dark meat to be cooked longer?
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mommyhoodsdiary says
Hello Renee – Actually this recipe was developed by alli®, here in the US, so I guess they have their own guidelines. Thanks for your comment and for stopping by.
Reply
Kylee says
Wow – I can totally see me making these for my family. They look SO good – I want to grab one off my screen!Reply
mommyhoodsdiary says
Thank you, Kylee!!
Reply
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