Dairy Free Chicken Tenders
Crispy, golden chicken tenders are one of those crowd-pleasing classics that can feel off-limits when you're avoiding dairy — but this oven-baked version proves otherwise. The secret is a well-seasoned breadcrumb coating built with garlic powder, onion powder, and smoked paprika, giving every bite serious flavor without a drop of butter or cheese in sight. A splash of dairy-free milk in the egg wash keeps the coating light and helps it cling beautifully to each tenderloin. Baking on a wire rack at 425°F means hot air circulates all around the chicken, so you get that satisfying crunch on every side without deep frying. The olive oil-moistened breadcrumbs are the real MVP here — they toast up deep golden and stay crisp even as the tenders cool slightly on the plate. This recipe makes 4 servings, so it's just as good for a weeknight family dinner as it is for a game-day spread. Finish with a squeeze of fresh lemon and you've got a plate that nobody will believe is completely free of dairy.
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb chicken tenderloins (about 12 pieces)
- 1 tsp kosher salt
- ½ tsp black pepper
For the egg wash
- ½ cup dairy free milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 2 large eggs
For the breading
- 1 cup all-purpose flour
- 1 cup plain breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp kosher salt
- 2 tbsp olive oil
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack on a large baking sheet and set aside.
- 2
Pat the chicken tenderloins dry with paper towels, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
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