Homemade Chicken Tenders

My girls LOVE chicken tenders. BUT I HATE buying them. Sure you can find ones that are organic, non-gmo, gluten free, etc, but they are still processed.

Two thumbs up from my pickiest eater!

I have been making them chicken tenders at home for awhile with a mix of panko and whole wheat breadcrumbs, but recently I tried making my own breadcrumbs. I didn’t mention making them any differently – until I got two thumbs up – from pickiest eater. Whew!

Josie, giving a thumbs up AND showing off her delicious chicken tender!

Mondays went back to adult salad night & “kid-food” dinners because Dave plays soccer at night. He needs something that won’t be heavy when he goes to run around a soccer field for an hour. Tonight, we had Cobb Salad on the menu and I forgot to marinate chicken, so I decided to make this recipe to go on top of our salad! And I was able to use the same chicken in quesadillas for the girls – talk about win-win! I love when it works out (even if it was all unplanned)!

To save on time, make your breadcrumbs ahead of time. You can store them in an airtight container for a few days. Pre-cut your chicken into tenders when you are splitting your meat, if you purchase family packs. You can cut the chicken the night before or morning of. A little thinking ahead is all it takes!


Homemade Chicken Tenders

A healthy take on chicken tenders.


For the breadcrumbs

  • 2 pieces Ezekiel bread
  • 2 tbsp grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp sea salt

. . .

  • 1 egg whisked
  • 1 chicken breast sliced into tenders



  1. Put all ingredients in the food processor and blend together until all bread is finely ground and ingredients are mixed well.

Coating the chicken

  1. Dip each piece of chicken into the egg. 

  2. Then place each piece of chicken into the breadcrumbs. Repeat until each piece of chicken has been coated with bread crumbs.

Cooking the chicken

  1. You can opt to bake the chicken tenders at 375ºF for about 20-25 minutes. I sprayed the grates with a little olive oil so the pieces didn't stick. 


    You can heat olive oil in a skillet and pan-fry the pieces. If I choose this option, I place paper towels on a plate to soak up some of the excess oil.