Oat-crumbed chicken tenders in the oven

Chicken tenders don’t have to be fried to taste like a treat. With a little help from oats, you get a crisp, golden coating that’s hearty enough to satisfy and gentle enough to feel wholesome. Oats lend fiber and a nutty flavor, and baking keeps things light without giving up crunch.

It’s the kind of recipe you can make on a busy weeknight yet still feel good serving—simple, nourishing, and family-friendly.

Oat-crumbed chicken tenders in the oven

Chantile Ferriera

Crisp oat-crumbed chicken tenders bake up golden in the oven—wholesome, quick, and just right with a tangy slaw on the side.

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Course dinner, lunch

Cuisine American

Equipment

• 2 shallow bowl
• 1 whisk
• 1 sheet pan
• parchment paper (optional)

Ingredients

  

• 1½ lb chicken tenders
• 1½ cups quick oats pulsed in a blender or food processor to coarse crumbs
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp sweet paprika
• 2 eggs beaten, or ½ cup milk (any kind)
• 1 tbsp oil for greasing the sheet pan

Instructions

 

• Heat the oven to 425°F. Lightly oil a large sheet pan, or use parchment paper.
• In a shallow bowl, combine the oat crumbs, salt, pepper, and paprika.
• In another bowl, beat the eggs or pour in the milk.
• Dip each chicken tender in the egg or milk, then coat it in the oat mixture, pressing lightly so the crumbs stick.
• Place the coated tenders on the prepared pan, leaving a little space between each one.
• Bake for 12–15 minutes, turning once halfway through, until golden brown and cooked through.
• For extra crispness, broil for 1 minute at the end.

Notes

To serve:

These tenders pair beautifully with a simple vinegar-tossed slaw, which cuts through the richness with a bright, tangy crunch.

Try this:

For dairy-free, swap water for the milk.

Add a pinch of cayenne or smoked paprika for gentle heat.

If you’d like to make them ahead, coat the chicken and refrigerate for up to 4 hours before baking.

Keyword chicken, oats