How long to cook chicken tenderloins in oven at 375

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Who remembers Shake and Bake chicken as a kid? I do! Moms loved making it because it was quick and easy and it always came out juicy and crispy. Well, now you don’t have to get Shake N Bake mix from the store for panko breaded chicken tenders. And, you can make crispy Shake and Bake chicken tenders in an air fryer instead of the oven. Keep reading to learn how to make this baked chicken recipe that is just as delicious as you remember.

Homemade Shake N Bake Chicken

Homemade meals are the best. They are usually healthier and tastier than store-bought ones. This is because you can control the quality of ingredients that go into your dish. For example, I prefer cooking organic when I can.

And, when you make things from scratch, you can be sure that there are no preservatives or other unhealthy additives.

Making your own Shake N Bake mix is very easy and only takes a few minutes. Plus, it tastes so much better than the store-bought kind!

Mixing up this recipe is just as easy as using the store-bought mix. Simply mix the spices and panko, then cook up crispy chicken tenders in the oven or air fryer. Then you have a delicious, juicy meal the whole family will love!

You may also check out our Nashville chicken tenders, Caprese chicken, and chicken and asparagus bake recipe!

Ingredients for Shake and Bake Chicken Tenders

• Chicken tenderloins (fresh or frozen – see below)
• Melted butter or olive oil
• Panko or bread crumbs
• Onion powder
• Garlic powder
• Paprika
• Fine sea salt
• Ground black pepper

For best results, thaw your frozen chicken tenderloins before baking. They thaw quickly and your panko breading will stay on better while baking with thawed chicken.

Equipment Used for Panko Breaded Chicken Tenders

• Casserole dish or Baking sheet – for baking the shake and bake chicken tenders
• Basting brush – to coat the chicken with melted butter or oil
• Plate or wax paper – for the chicken when adding butter or oil
• Ziplock bag, plate, or dipping tray – for shaking or coating the seasonings
• air fryer – if air frying

Making Crispy Chicken Tenders

Preparing the Shake and Bake Chicken

Place the chicken tenderloins on a plate or a sheet of wax paper. Brush the melted butter or oil on to the chicken strips. Coat them all over.

Add panko and seasonings to a ziplock bag, dipping tray, or plate and stir or shake to mix.

Place up to 4 chicken strips to the bag at a time, and shake them to coat the chicken with the Shake and Bake seasonings and panko mix.

Do the same with the rest of the chicken.

Or dip the chicken tenders into the Shake N Bake seasoning mix on a plate or dipping tray.

BAKING CRISPY CHICKEN TENDERS IN OVEN

Preheat your oven to 375 degrees Fahrenheit.

Get a shallow casserole dish or baking sheet and spray it with cooking spray or oil spray.

Place the panko breaded chicken tenderloins on the prepared casserole pan or a baking sheet.

If desired, add fresh or frozen green beans, asparagus, sliced bell pepper, or broccoli. Use softer veggies (not potatoes) otherwise they will not cook through.

Bake chicken tenders at 375ºF for 15 to 17 minutes, until they reach an internal temperature of 165ºF in the center.

Serve the crispy chicken tenders warm with your favorite dipping sauces like ranch, BBQ, or honey mustard.

Shake and Bake chicken in Air Fryer Instructions

To make shake n bake chicken in air fryer, preheat the air fryer to 350 degrees Fahrenheit.

Add the chicken tenderloins to the air fryer basket. Then air fry the chicken breast tenderloins for 10-12 minutes.

Check that the internal temperature of the tenders is 165ºF with a meat thermometer before serving.

Serve the crispy chicken tenders warm with your favorite dipping sauces like ranch, mango sweet chili sauce, or zesty marinara sauce.

Recipe Notes

• I do not recommend using frozen chicken tenderloins in this panko breaded chicken tenders recipe. The moisture from the thawing chicken will cause the breading to come off. Instead, use frozen chicken breast tenders in our no breading chicken recipes like Instant Pot chicken tenders, Blackened chicken tenders, or baked chicken tenderloins.
• Serve your homemade baked chicken tenders with your favorite dipping sauces (see above) and side dishes. We love having Garlic Mashed Potatoes, griddle roasted veggies, or cowboy salad with these strips.
• Cooked chicken strips can be stored in a sealed container in the fridge for up to 3-4 days. To freeze, seal them in an airtight bag or storage container and place them in the freezer for up to 3 months.

Frequently Asked Questions

How do you get the shake and bake to stick to the chicken?

To make shake and bake mix stick to chicken, and coat the tenderloins in melted butter or oil. Then shake them in a ziplock bag to coat them with the seasonings. Or, dip them in the seasonings. Then gently press to make sure they are coated.

How long to bake chicken tenders at 375?

You should bake the chicken tenderloins at 375ºF for 15 minutes to 17 minutes. The internal temperature should reach 165ºF in the center before it is removed from the oven.

How do you make shake and bake crispy?

This recipe is crispy as it is, but using panko breadcrumbs will create crispier chicken. Panko breadcrumbs are larger and flakier than traditional bread crumbs, so they will give the panko breaded chicken tenders a nice crispy texture.

Get the Full Shake and Bake Chicken Tenders Recipe Here

Make Shake N Bake (just like mom did) right in the oven or air fryer with this easy chicken tenderloin recipe! With this blend of seasonings and panko breading you won't need storebought mixes to make delicious oven baked chicken tenders.

Course Appetizer, Main Course, Snack, Dinner

Cuisine American

Keyword Chicken, 30 minute meals, chicken tenders, chicken tenderloins, chicken recipes, chicken strips, chicken tenders recipe

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 6 servings

Calories 177kcal

• casserole dish or baking sheet (if oven baking)

• basting brush

• Ziplock bag, plates, or dipping trays

• air fryer (if air frying)

• 1½ pounds chicken tenderloins (fresh or frozen) *for frozen, see notes below*
• 2 tablespoons melted butter or olive oil
• 1/2 cup panko or breadcrumbs
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoons paprika
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper

Prepare the chicken tenderloins

• Place the chicken tenderloins on a plate or a sheet of wax paper. Brush the melted butter or oil on to the chicken strips. Coat them all over.

• Add panko or breadcrumbs and seasonings to a ziplock bag, dipping tray, or plate and stir or shake to mix. Place about 4 chicken strips to the bag (don't crowd them) and shake them to coat the chicken with the Shake and Bake seasonings and panko. Or dip the chicken tenders into the seasoning mix on a plate or dipping tray. Press gently if needed for coating to stick.

• Or dip the chicken tenders into the seasoning mix on a plate or dipping tray. Press gently if needed for coating to stick.

Baking Instructions

• Preheat oven to 375ºF. Prepare the shallow casserole dish or baking sheet by spraying it with cooking oil.

• Place coated chicken tenderloins on the prepared casserole pan or a baking sheet. Add fresh or frozen green beans, asparagus, sliced bell pepper, or broccoli, if desired.

• Bake at 375ºF for 15- 17 minutes, until golden and crisp. Check the chicken tenders internal temperature to see if they are at least 165ºF in the center. Remove from the oven.

• Serve the chicken tenders warm with your favorite dipping sauces.

Air Fryer Instructions

• Preheat your air fryer to 350ºF, if needed.

• Add the breaded chicken tenders to the air fryer basket. Air fry them for 10-12 minutes, until golden and crisp. Check the internal temperature of the chicken strips to ensure they are 165º internally before serving. 

• Serve the chicken tenders warm with your favorite dipping sauces.

For best results, thaw your frozen chicken tenderloins before baking. They thaw quickly and your panko breading will stay on better while baking with thawed chicken. If you use frozen chicken tenderloins without thawing, add 3 minutes baking time. 

To store leftovers: add cooked and cooled chicken strips inside a sealed container and keep them in the fridge for up to 3-4 days.

To freeze, seal in an airtight bag or storage container and keep in the freezer for up to 3 months. 

*Nutritional facts are based on using olive oil*

Serving: 4ounces | Calories: 177kcal | Carbohydrates: 1g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 327mg | Potassium: 441mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

Check out our other Chicken Tenderloin Recipes

• Nashville Chicken Tenders
• Bisquick Chicken Tenders

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