I finally unlocked a simple no breading method for Baking Chicken Tenderloins that relies on one unexpected pantry ingredient.
I never thought plain chicken could be this intriguing until I started messing with simple things like chicken tenderloins and a pinch of smoked paprika. People keep asking How To Make Chicken Tenderloins and even How Long To Bake Chicken Tenders, and honestly that curiosity is why I love this.
It’s No Breading so you get clean flavors, faster dinners, and a texture that surprises you. I won’t pretend I nailed it first try, sometimes my timing’s off, but the small risks here pay off big.
If you like bold but simple, this will make you rethink weeknight chicken.
Ingredients
- Lean white meat, high in protein, low in carbs, cooks quickly but can dry out.
- Adds healthy fats and moisture helps browning gives mild fruity flavor.
- Enhances flavor, helps crust form, use sparingly or you’ll over salt.
- Smoky sweet warmth, deep color, makes the tenders taste like backyard grill.
- Punchy savory notes, concentrates garlic flavor without fresh clumps or cooking time.
- Bright acidic hit, balances richness, adds fresh tang and little zip.
- Its not just garnish, adds green freshness and subtle bitterness.
- Tiny pinch boosts heat, use carefully or it will overpower mild flavors.
Ingredient Quantities
- 1 1/2 pounds chicken tenderloins trimmed and patted dry
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or Italian seasoning
- 1/4 teaspoon cayenne pepper optional for heat
- 1 tablespoon lemon juice or lemon zest optional
- 1 tablespoon chopped fresh parsley optional for garnish
How to Make this
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil or set a wire rack over the sheet for extra crisping.
2. Trim any fat from the 1 1/2 pounds chicken tenderloins and pat very dry with paper towels, dryness is the secret to browning.
3. In a bowl mix 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon dried oregano or Italian seasoning and 1/4 teaspoon cayenne if you want heat. Add 1 tablespoon lemon juice or a little lemon zest now if you like a bright tang.
4. Toss the tenders in the seasoned oil until evenly coated, work quickly so they dont pick up extra moisture.
5. Arrange the tenders on the prepared sheet or rack spaced apart so they arent touching, overcrowding will make them steam not roast.
6. Let the tray sit at room temp for about 10 minutes while the oven finishes heating, this helps them cook evenly.
7. Bake 12 to 15 minutes depending on size, turning once about halfway through so both sides get color. Cook until an instant read thermometer reads 165°F in the thickest part.
8. If you want extra color, move the tray to the top rack and broil 1 to 2 minutes watching closely so they dont burn.
9. Remove from oven and let rest 3 to 5 minutes to lock in juices.
10. Sprinkle with 1 tablespoon chopped fresh parsley and more lemon zest if using, then serve.
Equipment Needed
1. Oven (set to 425°F / 220°C)
2. Rimmed baking sheet plus parchment paper or foil (optional wire rack for extra crisping)
3. Large mixing bowl
4. Measuring spoons and a 1 tablespoon measure
5. Small whisk or fork for mixing the oil and spices
6. Tongs or a spatula to turn the tenders
7. Instant-read meat thermometer (cook to 165°F)
8. Cutting board and chef’s knife to trim and chop parsley
9. Paper towels, oven mitts and a timer — dont skip letting them rest for a few minutes
FAQ
Oven Baked Chicken Tenders Recipe Substitutions and Variations
- Chicken tenderloins: swap for thinly sliced boneless skinless chicken breast or turkey tenderloins for similar texture, or use boneless skinless chicken thighs for richer flavor (cook a few minutes longer).
- Olive oil: replace 1 to 1 with avocado oil or canola oil for a higher smoke point, or use melted butter for a richer, slightly salted taste.
- Smoked paprika: if you dont have it use regular sweet paprika plus 1/4 tsp ground cumin or a pinch of chipotle powder for smokiness, or try ancho chili powder for mild heat.
- Lemon juice or lemon zest: substitute 1 tbsp fresh lime juice, or 1 tbsp apple cider vinegar or white wine vinegar for brightness, or omit and add a splash of vinegar after baking if you want acid.
Pro Tips
– Pat the tenders bone dry and only toss them in the oil+seasoning right before they go in the oven, that prevents steaming and helps browning. If you have time, dry-salt them 15 to 30 minutes ahead (dont use lemon until right before cooking or itll start “cooking” the meat).
– For crispier edges use a wire rack over the baking sheet so air flows around each piece, space them out and flip once halfway. For an extra crunchy finish, dust very lightly with a teaspoon of cornstarch or a pinch of baking powder when you season.
– Use an instant read thermometer and pull the chicken a few degrees early, around 160 to 162°F, then rest 3 to 5 minutes so carryover heat finishes it to 165°F. This saves you from drying them out.
– Brighten and finish after cooking not before: a quick squeeze of lemon or a tiny knob of butter mixed with minced garlic over hot tenders makes them taste way fresher. You can also season them the night before and keep them uncovered in the fridge to dry the surface for even better browning.
Oven Baked Chicken Tenders Recipe
I finally unlocked a simple no breading method for Baking Chicken Tenderloins that relies on one unexpected pantry ingredient.
4
servings
340
kcal
Equipment: 1. Oven (set to 425°F / 220°C)
2. Rimmed baking sheet plus parchment paper or foil (optional wire rack for extra crisping)
3. Large mixing bowl
4. Measuring spoons and a 1 tablespoon measure
5. Small whisk or fork for mixing the oil and spices
6. Tongs or a spatula to turn the tenders
7. Instant-read meat thermometer (cook to 165°F)
8. Cutting board and chef’s knife to trim and chop parsley
9. Paper towels, oven mitts and a timer — dont skip letting them rest for a few minutes
Ingredients
-
1 1/2 pounds chicken tenderloins trimmed and patted dry
-
2 tablespoons olive oil
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon smoked paprika
-
1 teaspoon dried oregano or Italian seasoning
-
1/4 teaspoon cayenne pepper optional for heat
-
1 tablespoon lemon juice or lemon zest optional
-
1 tablespoon chopped fresh parsley optional for garnish
Directions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil or set a wire rack over the sheet for extra crisping.
- Trim any fat from the 1 1/2 pounds chicken tenderloins and pat very dry with paper towels, dryness is the secret to browning.
- In a bowl mix 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon dried oregano or Italian seasoning and 1/4 teaspoon cayenne if you want heat. Add 1 tablespoon lemon juice or a little lemon zest now if you like a bright tang.
- Toss the tenders in the seasoned oil until evenly coated, work quickly so they dont pick up extra moisture.
- Arrange the tenders on the prepared sheet or rack spaced apart so they arent touching, overcrowding will make them steam not roast.
- Let the tray sit at room temp for about 10 minutes while the oven finishes heating, this helps them cook evenly.
- Bake 12 to 15 minutes depending on size, turning once about halfway through so both sides get color. Cook until an instant read thermometer reads 165°F in the thickest part.
- If you want extra color, move the tray to the top rack and broil 1 to 2 minutes watching closely so they dont burn.
- Remove from oven and let rest 3 to 5 minutes to lock in juices.
- Sprinkle with 1 tablespoon chopped fresh parsley and more lemon zest if using, then serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 177g
- Total number of serves: 4
- Calories: 340kcal
- Fat: 12.9g
- Saturated Fat: 2g
- Trans Fat: 0.03g
- Polyunsaturated: 1.26g
- Monounsaturated: 7g
- Cholesterol: 145mg
- Sodium: 494mg
- Potassium: 435mg
- Carbohydrates: 1g
- Fiber: 0.2g
- Sugar: 0.3g
- Protein: 53g
- Vitamin A: 80IU
- Vitamin C: 1mg
- Calcium: 19mg
- Iron: 1.7mg