Everything Bagel Baked Chicken Tenders

Crunchy, savory, and impossibly simple, these Everything Bagel Baked Chicken Tenders are the kind of recipe that disappears fast at weeknight dinners, family gatherings, or game-day spreads. We riff on that unmistakable everything bagel flavor—garlic, onion, sesame, and poppy seed—popped into a crisp breadcrumb coating and baked to golden perfection. The result? Tender, juicy chicken with a crunchy, flavorful crust that pairs beautifully with ranch, blue cheese, or classic ketchup. No fuss, minimal cleanup, and maximum crowd-pleasing appeal.

Why you’ll love these chicken tenders

These are not deep-fried, heavy tenders. They’re baked, which means less oil and a lighter finish without sacrificing texture. The everything bagel seasoning does the heavy lifting on flavor, so you don’t need a long spice list. Panko keeps the crust extra-crispy, and a single egg brings everything together for an easy assembly process. Plus, they’re adaptable—try them with different dipping sauces or serve atop a salad for a satisfying meal.

Ingredients

• ▢½ cup panko breadcrumbs
• ▢2 tablespoons Everything But The Bagel Sesame Seasoning
• ▢1 large egg
• ▢1 to 1.25 pounds boneless skinless chicken tenders
• ▢ranch dressing, blue cheese dressing, ketchup, etc. for serving if desired

Equipment

• Baking sheet
• Wire rack (optional but recommended)
• Shallow bowls for breading station
• Whisk or fork
• Tongs or fork for turning
• Measuring cups and spoons

Prep at a glance

Total time: about 25–30 minutes (10 minutes prep, 12–18 minutes bake, depending on thickness)

Step-by-step instructions

Follow these clear steps to make perfect Everything Bagel Baked Chicken Tenders. The directions mirror the ingredient list and preserve the original order while clarifying each action.

1. Preheat and prepare: Preheat your oven to 425°F (220°C). Position a rack in the center of the oven. Line a baking sheet with parchment paper or foil for easier cleanup. If you have a wire rack that fits inside the baking sheet, place it on top of the lined sheet—this helps air circulate around the chicken for extra-crispy results.
2. Make the breading mixture: In a shallow bowl, combine ½ cup panko breadcrumbs with 2 tablespoons Everything But The Bagel Sesame Seasoning. Stir the mixture until the seasoning is evenly distributed and the breadcrumbs are coated with the little bits of garlic, onion, sesame, and poppy seed.
3. Beat the egg: Crack 1 large egg into a second shallow bowl. Whisk it briskly with a fork or small whisk until the yolk and white are fully combined and slightly frothy. This egg wash will help the breadcrumb mixture adhere to the chicken.
4. Prepare the chicken tenders: Pat 1 to 1.25 pounds boneless skinless chicken tenders dry with paper towels. Drying the surface removes excess moisture and helps the egg and breadcrumbs cling to the meat. If any tenders are noticeably thicker on one end, pound them gently with the flat side of a meat mallet or press them with your fingers to even out thickness for uniform cooking.
5. Bread the chicken: Working one piece at a time, dip a chicken tender into the beaten egg, turning to coat it fully. Allow any excess egg to drip off back into the bowl. Then transfer the egg-coated tender to the panko mixture. Press the tender gently into the breadcrumbs, turning to coat all sides and pressing so the crumbs adhere well. Place the coated tender on the prepared baking sheet or on the wire rack if using. Repeat with the remaining tenders, re-coating your hands as needed to prevent the breadcrumbs from clumping.
6. Arrange for baking: Space the breaded tenders evenly on the baking sheet or wire rack so they are not touching—this encourages even browning. If you’re using just a baking sheet without a rack, flip the tenders halfway through baking to crisp both sides.
7. Bake: Slide the tray into the preheated oven. Bake the tenders for 12–18 minutes, depending on their thickness. Start checking at around 12 minutes. Chicken is done when the internal temperature reaches 165°F (74°C), the crust is golden brown, and the juices run clear. If you used a baking sheet and no rack, flip the tenders at the 8–10 minute mark to promote even color and crunch.
8. Rest and serve: Remove the tenders from the oven and let them rest for 2–3 minutes before serving. Resting helps the juices redistribute and keeps the meat tender. Serve the Everything Bagel Baked Chicken Tenders warm with your choice of ranch dressing, blue cheese dressing, ketchup, or any favorite dip.

Troubleshooting and tips

• Extra-crispy crust: Use a wire rack over the baking sheet so hot air circulates around the tenders. A light spray of oil on the breaded tenders before baking will also help promote browning.
• Even cooking: Try to select tenders that are similar in size. If some pieces are thicker, gently press them to a uniform thickness so all pieces finish at the same time.
• Flavor boost: For a little more depth, stir 1/4 teaspoon garlic powder or a pinch of smoked paprika into the panko mixture along with the Everything But The Bagel Sesame Seasoning.
• Make-ahead: Bread the tenders and place them on a tray, then refrigerate uncovered for 15–30 minutes to help the coating set. Bake straight from the fridge—just add a minute or two to the bake time.
• Freezing: Freeze the breaded tenders in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen, adding 5–7 minutes to the baking time, and check that they reach 165°F (74°C) internally.

Serving suggestions

These tenders are versatile. Serve them in a basket with a trio of dips—ranch, blue cheese, and ketchup—for a classic crowd-pleasing plate. For a more substantial meal, place sliced tenders on top of a crisp salad with mixed greens, cherry tomatoes, cucumber, and a drizzle of your favorite dressing. They also make an outstanding sandwich: tuck warm tenders into soft rolls with lettuce, tomato, and a smear of garlic mayo.

Storage

Store cooled tenders in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes or until warmed through to bring back the crisp texture. Avoid microwaving when possible, as it softens the crumb coating.

Nutrition note

The exact nutrition depends on the size of your tenders and the serving amounts. Because these are baked rather than fried and use a small number of ingredients, they’re a lighter take on a classic comfort favorite while still delivering tons of flavor from the everything bagel seasoning.

Final thoughts

Simple swaps and smart technique are the secret to making restaurant-worthy chicken tenders at home. With just ½ cup panko breadcrumbs, 2 tablespoons Everything But The Bagel Sesame Seasoning, 1 large egg, and 1 to 1.25 pounds boneless skinless chicken tenders, you can produce a crunchy, flavorful dish that’s ready in under 30 minutes. Whether you’re serving them as an appetizer, a main course, or a hands-on party snack, these Everything Bagel Baked Chicken Tenders will quickly become a go-to recipe in your rotation.

Happy baking—and don’t forget the dipping sauce!