Eggless Oven Fried Chicken Tenders

ByOriana Romero Published:
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There is nothing ho-hum about these Eggless Oven Fried Chicken Tenders! This chicken has the same crispy, golden texture as the fried version. Plus, no greasy mess to clean up.  

Eggless Oven Fried Chicken Tenders garnished with chopped cilantro

Oriana’s Thoughts On The Recipe

You’re in for a treat! These Eggless Oven Fried Chicken Tenders are golden, crunchy, and so juicy you’ll swear they came straight from the fryer—but surprise, they’re baked! This recipe is my go-to when I want that classic fried chicken experience without the fuss. No eggs, no hot oil, just deliciously tender chicken with a crave-worthy crust.

What I Love About This Recipe

  • Crispy Without Frying: These tenders bake up with a beautifully golden, crunchy coating—no frying necessary!
  • Easy & Straightforward: The recipe is simple to follow and doesn’t require any fancy equipment or ingredients.
  • Family Favorite: My kids ask for these on repeat—they’re picky-eater approved!
  • Allergy-Friendly: No eggs here, so it’s perfect for families like mine who need to keep meals egg-free.
  • Lighter Option: You still get that satisfying crisp and flavor, but without all the oil and grease.
  • Meal Prep Friendly: These reheat well, making them a great option for lunches and quick dinners.
Close up of healthy Skinny Oven Fried Chicken in a plate.

Ingredients You’ll Need

Amounts are included in the printable recipe below (scroll down). You’ll need:

  • Chicken breast: I use boneless and skinless chicken breasts.
  • Buttermilk: Don’t have any? Here’s how to make your own buttermilk.
  • Cornflakes
  • Seasoned breadcrumbs: You can buy seasoned breadcrumbs or add your own seasoning of choice to plain breadcrumbs.
  • Seasoning: I use garlic powder, black pepper, paprika, and ground cayenne pepper.

Food Allergy Swaps

  • This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
  • Dairy-Free: Instead of buttermilk, use unsweetened plant-based milk (such as soy, oat, or almond) mixed with 1 tablespoon of vinegar or lemon juice to create a dairy-free “buttermilk” substitute.
  • Gluten-Free: Instead of seasoned bread crumbs or panko, use gluten-free breadcrumbs or crushed gluten-free cornflakes. Double-check that the cornflakes you use are gluten-free, as some brands may contain malt flavoring (a gluten source).

Step By Step Recipe Photo Tutorial

Detailed instructions are included in the printable recipe below (scroll down).

Step 1 – Prepare The Chicken

Use a sharp knife to trim the fat from the chicken breasts and cut them into tenders.  Dip the chicken into buttermilk and let it soak for at least 30 minutes or up to overnight. 

Chicken marinating in buttermilk.

Step 2 – Make the Breading

Place corn flakes, seasoned breadcrumbs, garlic powder, black pepper, paprika, and cayenne pepper into a small food processor. Pulse until well combined.

Breading ingredients in a food processor.

Step 3 – Bread the Chicken

Place the breadcrumbs mixture in a shallow pan. Then dip each chicken piece into the breading mixture. Press down firmly so the breading sticks to the chicken.

Chicken breasts being breaded.

Step 4 – Bake the Chicken

Preheat the oven to 450°F. Place the chicken on a lightly oiled pan and spray the top of the chicken well with cooking spray. Bake the chicken until done, about 30 minutes.

Sheet pan with breaded chicken breasts.

Quick Recipe Tips

  • The cooking time will depend on the thickness and size of your chicken pieces. So make sure to check that the chicken is cooked through before you serve. The best way is to use a meat thermometer (170°F for breasts; 180°F for thighs and legs).
  • Don’t have regular breadcrumbs? Try panko breadcrumbs.
  • Leave space between the chicken breasts when placing them on the sheet pan. This way, the heat can reach all sides of the chicken to help it get extra crispy.
  • This baked crispy chicken is best enjoyed right away, as it loses its crispness over time.
Eggless Oven Fried Chicken Tenders garnished with lemon wedges.

Storing & Freezing Instructions

If you have oven-fried chicken leftovers, here’s how to store them.

Leftovers: These crispy chicken tenderloins can be refrigerated for 3 days. Be sure to wrap it up tightly or store it in an airtight container.

Freeze: This eggless oven-fried chicken tender can also be frozen.

  • Baked Chicken Tenders: Let the chicken cool completely and then place them in a freezer plastic bag and freeze for up to 2 months.
  • Unbaked Chicken Tenders:  Arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Then, transfer to resealable freezer bags and freeze for up to 1 month. When ready to eat the frozen tenders, generously spray the frozen chicken tenders all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through.

Frequently Asked Questions

Can I use a different cut of chicken?

You can use whatever cut of chicken you prefer. Just keep in mind that dark meat has more calories than white meat.

Can I make this in an air fryer?

You can make healthier fried chicken in the air fryer! Preheat the air fryer to 400°F. Place the chicken in the basket in a single layer (cook in batches if needed). Cook for 13-15 minutes, flipping the chicken halfway through so they’re crispy on both sides. Repeat with the remaining chicken.

How do I reheat oven-fried chicken?

To keep the chicken crispy, reheat the chicken tenderloins in a 350ºF oven for 10 to 15 minutes or until warmed through.

Eggless Oven Fried Chicken Tenders on a black plate

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Eggless Oven Fried Chicken Tenders on a black plate

Eggless Oven Fried Chicken Tenders

Oriana Romero
There is nothing ho-hum about these Eggless Oven Fried Chicken Tenders! The chicken has the same crispy, golden texture as the fried version. Plus, no greasy mess to clean up.  
4.35 from 112 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

Ingredients
 

Important

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Instructions
 

  • Use a sharp knife to trim the fat from the chicken breasts and cut them into tenders.
  • Dip the chicken into buttermilk and let it soak for at least 30 minutes or up to overnight. 
  • Place corn flakes, seasoned breadcrumbs, garlic powder, black pepper, paprika, and cayenne pepper into a small food processor. Pulse until well combined.

OVEN:

  • Preheat oven to 450º F (230º C).
  • Place the breadcrumbs mixture in a shallow pan. Then dip each chicken piece into the breading mixture. Press down firmly so the breading sticks to the chicken.
  • Place the chicken on a lightly oiled sheet pan; spray the top of the chicken well with olive oil spray.
  • Bake the chicken until done, about 30 minutes, flipping it halfway through so they're crispy on both sides.
    NOTE: The cooking time will depend on the thickness and size of your chicken pieces. The best way to check for doneness is to use a meat thermometer. The chicken will be done when it reaches 175º F. So, make sure to check that the chicken is cooked through before you serve.

AIR FRYER:

  • Preheat the air fryer to 400°F (200º C).
  • Place the chicken in the basket, DO NOT crowd or overlap. You might need to do this in batches depending on the air fryer's capacity.
  • Cook for 13-15 minutes, flipping the chicken halfway through so they're crispy on both sides. Repeat with the remaining chicken.
Oriana’s Notes
 
Store: These chicken tenders can be refrigerated for 3 days.
 
Freeze: This eggless oven-fried chicken tender can also be frozen.
  • Baked Chicken Tenders: Let the chicken cool completely, then place it in a freezer-safe plastic bag and freeze for up to 2 months.
  • Unbaked Chicken Tenders:  Arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Then, transfer to resealable freezer bags and freeze for up to 1 month. When ready to eat the frozen tenders, generously spray them all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden, crispy, and cooked through.
 
Reheat: Reheat the baked chicken tenders in a 350ºF (180ºC) oven for 10 to 15 minutes, or until warmed through.
 
Breadcrumbs vs. Panko: You can use either for this recipe. I prefer to use Panko because it adds extra crispiness to the chicken tenders. 
 
Food Allergy Swaps:
  • This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
  • Dairy-Free: Instead of buttermilk, use unsweetened plant-based milk (such as soy, oat, or almond) mixed with 1 tablespoon of vinegar or lemon juice to create a dairy-free “buttermilk” substitute.
  • Gluten-Free: Instead of seasoned bread crumbs or panko, use gluten-free breadcrumbs or crushed gluten-free cornflakes. Double-check that the cornflakes you use are gluten-free, as some brands may contain malt flavoring (a gluten source).
 
Quick Tips:
  • The cooking time will depend on the thickness and size of your chicken pieces. Make sure to check that the chicken is cooked through before serving. The best way is to use a meat thermometer (170°F for breasts; 180°F for thighs and legs).
  • Don’t have regular breadcrumbs? Try panko breadcrumbs.
  • Leave space between the chicken breasts when placing them on the sheet pan. This way, the heat can reach all sides of the chicken to help it get extra crispy.
  • This baked crispy chicken is best enjoyed right away, as it loses its crispness over time.
 
 

I appreciate your feedback, and it helps others, too!

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 303kcalCarbohydrates: 31gProtein: 31gFat: 5gSaturated Fat: 1gSodium: 648mgSugar: 5g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Main Course
Cuisine American
Calories 303
Keyword chicken easy eggfree Eggless fried healthy oven

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

FAQs

Originally posted in April 2016, photos were replaced in December 2019, and post content was edited to add more helpful information, with no change to the recipe. The post was updated again in May 2025.

I’m Oriana, the heart (and busy hands!) behind Mommy’s Home Cooking. I’m a wife, allergy mom of three, recipe developer, and full-time food blogger obsessed with creating easy, allergy and family-friendly recipes. Around here, it’s all about eggless cooking that actually tastes amazing—because food allergies shouldn’t mean missing out on the good stuff!

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48 Comments

  2. Hello! I’m making this right now ? but using chicken tenderloin! How long should i bake them?

    Reply

    1. Hello Lindsay! If they are very thin I would suggest 20 -22 minutes. However, check for doneness (no pink inside) before taking them out of the oven. Thanks for your interest in my recipe. Please come back and let me know how you like it =)

      Reply

  3. 5 stars
    Hi,

    I made these recently and they were amazing thanks.

    If I was to make them up in advance as part of meal prepping can they be frozen do you know?

    Is it better to coat them then straight in the freezer or cook the chicken then freeze it?

    Thanks

    Reply

    1. Hello Gary! You can totally make these in advance and freeze. To freeze, arrange the breaded chicken a baking sheet and freeze until hard, 1 to 2 hours. Then place them in re-sealable freezer bags and freeze for up to 1 month. To bake from frozen, generously spray the frozen chicken all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy. Hope this help!

      Reply

  4. Hi, is there anything wrong with soaking the chicken longer than 30 min? I want to prep ahead of time so all I have to do is dip the chicken in the breading mix and pop it in the oven.

    Reply

    1. Hello Shelby! Yes, you can soak the chicken for a little longer but make sure to keep your marinating period under 24 hours. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?

      Reply

  6. Hi there! I really want to make this recipe, but I don’t have buttermilk. Is buttermilk specifically a must, or would eggs or regular milk make a decent batter?

    Reply

      1. Anytime you need buttermilk for a recipe, take milk and add vinegar to it, one Tblsp to a cup of milk.

        Reply

  7. 5 stars
    My family loved this recipe! I had all the ingredients except butter milk, I substituted with sour cream to avoid a trip to the store. So yummy!

    Reply

    1. Hello Kammie! I’m SO GLAD you enjoyed it. It’s good to know that it works well with sour cream too. Thank you for taking the time to come back and let me know!?

      Reply

  8. I must say this recipe is awesome!!! Tonite I’m making it for the second time and wanted to refresh my memory. If you make it you will be thrilled! I soaked the chicken as I am now for a half hour and will be glad when I’m eating it! Spice is perfect!

    Reply

    1. Hello Chasity! This recipe makes 4 serving, around 1/4 lb each. I added the nutritional info but keep in mind that I am not a nutritionist so those values are only estimates. Thanks for your interest in my recipe.

      Reply

  10. I’m planning this for family dinner tonight. Re the chicken “soaked” in buttermilk yet it only calls for “dipping” it?

    Reply

    1. Hello Treva! Thanks for your interest in my recipe. If you have the time you can soak the chicken in buttermilk for 30 minutes, if not just dip it. Hope this help.

      Reply

  11. 5 stars
    Can’t wait to make these! Can you recommend a low-calorie sauce that would go well with it apart from ketchup which is what I usually eat with fried chicken? Thanks!

    Reply

  12. Oh my gosh, this looks ahhh-mazing! My beau would be so happy if I made this for him! I love fried chicken but haven’t made it at home yet because of the potential mess. This looks so much easier! Bookmarking for later. 🙂

    Reply

  15. I do something similar with panko bread crumbs. Isn’t it amazing how the cooking spray can transform the breading into a crispy coating without a lot of oil?!?

    I am curious about your recommendation to cook the meat to 170 or 180 degrees. Here in the US we are advised that it only needs to go to 165 which results in fully cooked, but still juicy chicken. Are the national guidelines in Venezuela really that high? Do you know why they advise for the dark meat to be cooked longer?

    Reply