Eggless Oven Fried Chicken Tenders Recipes (2024)

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By: Oriana Romero/Published: September 1, 2021/48 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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Eggless Oven Fried Chicken Tenders Recipes (4)

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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.

Eggless Oven Fried Chicken Tenders Recipes (5)

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.

Eggless Oven Fried Chicken Tenders Recipes (6)

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.

Eggless Oven Fried Chicken Tenders Recipes (7)

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.

Eggless Oven Fried Chicken Tenders Recipes (8)

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.

Eggless Oven Fried Chicken Tenders Recipes (9)

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.

Eggless Oven Fried Chicken Tenders Recipes (10)

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.

Eggless Oven Fried Chicken Tenders Recipes (11)

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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.

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
March 2, 2023 at 2:22 am

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
  March 25, 2023 at 7:31 am
  
  Hello Markus! Great to hear that it was a hit =) Thanks a lot for the review and good feedback.
  Reply
Sam says
June 26, 2022 at 7:38 pm

These were very very tasty and my kids ate them!! Will definitely make them again. X
Reply
- Oriana Romero says
  July 3, 2022 at 10:39 am
  
  Hello Sam! I’m so glad you loved this recipe. Thank you for sharing your wonderful feedback and review!
  Reply
Tiffany says
February 28, 2021 at 6:36 am

What is that that you garnished with?
Reply
- Oriana Romero says
  March 2, 2021 at 10:55 am
  
  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
January 25, 2021 at 5:31 pm

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
  January 26, 2021 at 6:43 am
  
  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
November 22, 2019 at 5:36 am

Hello~
I was wondering if you can use bone in chicken? I just honestly enjoy traditional wings!
Reply
- Oriana Romero says
  November 22, 2019 at 10:15 am
  
  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
October 16, 2019 at 3:31 pm

These are very good. would love to cook in air fryer
Reply
See Also
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- Oriana Romero says
  October 23, 2019 at 9:43 am
  
  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
October 16, 2019 at 3:28 pm

How do you cook in the air fryer?
Reply
- Oriana Romero says
  October 23, 2019 at 9:42 am
  
  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
August 30, 2019 at 9:13 am

There is no s on the abbreviation of minutes.
Reply
- Oriana Romero says
  September 6, 2019 at 5:51 am
  
  Hello Clk! Thanks for stopping by and for the clarification.
  Reply
Lindsay says
July 9, 2019 at 6:50 pm

Hello! I’m making this right now ? but using chicken tenderloin! How long should i bake them?
Reply
- Oriana Romero says
  July 11, 2019 at 7:13 am
  
  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
February 5, 2019 at 6:04 am

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
  February 18, 2019 at 9:19 am
  
  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!
  Reply
  - Gary says
    March 12, 2019 at 11:04 am
    
    Yes great thank you 🙂
    Reply
    - Oriana says
      March 13, 2019 at 9:07 am
      
      Hello Gary! Thanks so much for your feedback and for trying my recipe.
      Reply
Shelby Johnson says
December 4, 2018 at 3:54 pm

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
  December 5, 2018 at 5:12 am
  
  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. ?
  Reply
Susan says
May 1, 2018 at 2:25 pm

Is there a substitute for the cooking spray?
Reply
- Oriana says
  May 2, 2018 at 8:20 pm
  
  Hello Susan! You also can lightly brush the chicken with oil. Hope this help.
  Reply
Dara Boykin says
April 19, 2018 at 6:23 pm

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
  April 20, 2018 at 8:40 pm
  
  Hi Dara! Yes, you can use beaten eggs instead. Thanks for your interest in this recipe.
  Reply
  - Kathryn Martin-Pflugh says
    January 20, 2020 at 7:10 pm
    
    Anytime you need buttermilk for a recipe, take milk and add vinegar to it, one Tblsp to a cup of milk.
    Reply
Kammie says
April 4, 2018 at 4:46 pm

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
  April 6, 2018 at 12:43 pm
  
  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
March 28, 2018 at 7:15 pm

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!
Reply
- Oriana says
  March 30, 2018 at 11:12 am
  
  Hello Laura! I’m SO HAPPY you enjoyed it. Thank you for taking the time to come back and let me know!?
  Reply
Chasity says
March 6, 2018 at 12:10 pm

What is a serving and how many calories per serving?
Reply
- Oriana says
  March 7, 2018 at 9:40 am
  
  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
February 25, 2018 at 10:16 am

I’m planning this for family dinner tonight. Re the chicken “soaked” in buttermilk yet it only calls for “dipping” it?
Reply
- Oriana says
  February 25, 2018 at 11:21 am
  
  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
April 13, 2016 at 2:40 am

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
  April 13, 2016 at 10:01 am
  
  Hello Rach!! I love to eat it with Greek yogurt sauce >> http://mommyshomecooking.com/greek-yogurt-sauce-tzatziki/
  Reply
Elaina Newton says
April 12, 2016 at 8:00 pm

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. 🙂
Reply
- mommyhoodsdiary says
  April 13, 2016 at 10:03 am
  
  Yes Elaina! This a mess-free version – and so delicious. You’ll love it. Thanks!
  Reply
Marsha | Marsha's Baking Addiction says
April 12, 2016 at 2:29 pm

Oh my, these look so crisp and delicious! I just wanna grab a handful!
Reply
- mommyhoodsdiary says
  April 12, 2016 at 7:51 pm
  
  Thanks for stopping by, Marsha!
  Reply
Anne Murphy says
April 12, 2016 at 2:02 pm

Looks nice and crisp!
Reply
Renee says
April 12, 2016 at 1:38 pm

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?
Reply
- mommyhoodsdiary says
  April 12, 2016 at 7:54 pm
  
  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
April 12, 2016 at 12:36 pm

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
  April 12, 2016 at 7:55 pm
  
  Thank you, Kylee!!
  Reply