Ingredients
Equipment
Method
Step 1: Prepare the Oven and Marinate the Chicken
- Preheat your oven to 350F (175C). In a medium bowl, combine the chicken tenders with avocado oil, tamari, garlic powder, Italian seasoning, and black pepper. Stir until the chicken is well coated. Let it marinate while the oven preheats.
Step 2: The Secret to Crispiness: Baking Powder Dredge
- In a small bowl, mix 1/2 teaspoon of baking powder with a pinch of salt. Lightly dredge each marinated chicken tender in this mixture, ensuring a thin, even coating.
Step 3: Tendon Removal (Optional but Recommended)
- If using chicken tenderloins, hold one end of any tough white tendon firmly with a paper towel. With your other hand, use a fork to gently scrape down the chicken, pulling the tendon out. It should slide right out.
Step 4: Bake to Perfection
- Arrange the baking powder-dredged chicken tenders in a single layer on a rimmed baking sheet. Ensure the pan is not overcrowded for even cooking. Bake for 15 minutes in the preheated oven. Use an instant-read meat thermometer to ensure the thickest part of a tender reaches 165F (74C).
Step 5: The Broil for Golden Crispiness
- Once the chicken reaches 165F (74C), remove the baking sheet from the oven. Move your oven rack closer to the broiler element and switch your oven to broil. Return the baking sheet to the oven and broil for 2-4 minutes, watching very carefully, until the tenders are beautifully golden brown and sizzling. Remove from the oven and let rest for a couple of minutes before serving.
Nutrition
Notes
Optimal Storage for Leftovers: Once completely cooled, place leftover chicken tenders in an airtight container and store in the refrigerator for up to 4 days. Reheating to Maintain Crispiness: For best results, reheat in an oven at 300F (150C) for 10-15 minutes, or in an air fryer at 350F (175C) for 3-5 minutes. Microwaving will sacrifice crispiness. Meal Prep & Freezing: Cooked tenders can be flash-frozen on a sheet pan, then transferred to freezer-safe bags for up to 3 months. Uncooked, marinated tenders can also be frozen. Always thaw overnight in the refrigerator. Pro Tips: Don't skip tendon removal for a better eating experience. Always use an instant-read meat thermometer to ensure an internal temperature of 165F (74C) to avoid overcooking. The baking powder dredge and final broil are essential for crispiness. Avoid overcrowding the pan for even cooking and browning. Even a short marinating time infuses flavor and moisture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.