Crispy Baked Chicken Tenders


Chicken tenders take me right back to my childhood. I was a very picky kid, and anytime my family went out to dinner, I would always order chicken tenders with french fries, and a side of applesauce… But only if they would heat it up. Cold applesauce was not allowed. Told you I was picky, haha! Times have changed and so has my palate, but I still have a love for chicken tenders!

I’ve played around with all sorts of coatings in order to make the tenders crunchy, and this Yucan Crunch version is by far my favorite. If you aren’t familiar with Yucan Crunch, it’s gluten and grain-free crackers made completely out of yuca root fiber, nothing else. Besides making chicken tenders, I love having these crackers whole and topped with a little coconut oil and sea salt. They’re sooo good!

I get my Yucan Crunch from a local restaurant called Mission Heirloom, but if you don’t live nearby, they’ll ship it directly to you! I’ve found that the easiest way to make the crackers into crumbs is to place the crackers in a bag and crush them with a rolling pin. If you aren’t able to get Yucan Crunch, I’ve noted some substitutions below in the recipe.

I hope you love these crispy, crunchy chicken tenders as much as I do!


Crispy Baked Chicken Tenders



  1. Preheat your oven to 425 degrees. Place two wire racks on top of two baking sheets.
  2. Mix the Yucan Crunch crumbs, garlic powder, onion powder, sea salt & black pepper in a shallow bowl. Beat the egg in a separate shallow bowl.
  3. Dry your chicken tenders with a paper towel. Dip each piece into the egg, and then into the dry mixture.
  4. Place the chicken tenders on the wire racks. Bake for 15-17 minutes. If you’d like to brown the chicken tenders more, simply place them under your broiler for a few minutes.
  5. These are delicious served with my ranch dressing , chipotle aioli or jalapeño ranch dressing !


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