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Crispy chicken tenders strips with Ketchup. Black background. Top view.

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