As someone who can never resist a good chicken tender, I had way too much fun creating this recipe. These crispy sticky baked chicken tenders check every box—crispy, crunchy, sticky, and saucy. The best part? They come out of the oven golden and crunchy without the mess of frying. They’re the kind of dinner that makes you want to lick your fingers and go back for seconds (or thirds).
why you’ll love this recipe
It’s made with simple, real ingredients and comes together easily for busy weeknights, with plenty of flexibility depending on your spice tolerance. If you’re sensitive to heat, you can cut back on the cayenne (or skip it altogether).
These crispy & sticky baked chicken tenders are one of those recipes that feel a little indulgent but are still simple and doable at home. The chicken gets seasoned generously, coated in crunchy cornflakes, and baked until golden and crisp without needing to fry. Using lightly sweetened cornflakes adds the perfect base for that sweet and sticky finish.
The honey sriracha sauce is what really takes these over the top. It’s sweet, garlicky, just spicy enough, and clings beautifully to the crispy chicken for that irresistible sticky glaze. A quick grate of fresh garlic adds big flavor with minimal effort.
Finished with fresh chives and served with a good-quality ranch, these tenders hit all the right notes—crispy, sweet, savory, and comforting. They’re perfect for weeknight dinners, game day, or anytime you want a crowd-pleasing meal that feels fun but still uses real ingredients.
ingredients you’ll need for the sticky baked chicken tenders:
- Chicken tenders– roughly 8-10 chicken tenders or 1-1.5 pound
- Seasoning: paprika, onion powder, garlic powder, salt, pepper, cayenne pepper
- Eggs
- Cornflakes- I love Nature’s Path cornflakes that are sweetened with honey.
- Honey
- Sriracha
- Garlic clove– instead of chopping, just grab a grater—your garlic will be ready in seconds with way less effort.
- Chives
- Ranch– looking for a ranch dressing with wholesome ingredients? Check out Chosen Foods or Primal Kitchen
step-by-step:
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Season the chicken. In a large bowl, toss the chicken tenders with paprika, onion powder, garlic powder, salt, pepper, and cayenne until evenly coated.
- Set up the breading station. Place the whisked eggs in one shallow bowl and the crushed cornflakes in another.
- Bread the chicken. Dip each tender in the egg wash, letting the excess drip off, then coat in cornflakes. For extra-crispy tenders, repeat the process (egg → cornflakes).
- Bake. Arrange the coated tenders on the prepared baking sheet and bake for 35–40 minutes, or until golden brown and cooked through.
- Make the sauce. While the chicken bakes, stir together the honey, sriracha, and grated garlic in a small bowl.
- Finish & serve. Once the tenders are done, brush them with the sticky glaze. Serve immediately with ranch or your favorite dipping sauce.
For a step-by-step video tutorial, watch my video on Instagram
troubleshooting sticky baked chicken tenders
Why isn’t my breading sticking?
Make sure the chicken is patted dry before dipping, and avoid using the same hand for wet and dry ingredients. Press the cornflake coating firmly onto the chicken so it adheres well.
Why aren’t my chicken tenders crispy?
If the pan is overcrowded or the tenders are touching, they’ll steam instead of crisp. Use a wire rack or space them out well, and spray lightly with oil before baking.
Why did my breading burn before the chicken cooked?
Your oven may be running hot or the rack may be too high. Try baking on the middle rack and lowering the temperature slightly while extending cook time.
Why is my chicken dry?
Overbaking is usually the culprit. Pull the chicken once it reaches 165°F and let it rest a few minutes so the juices redistribute.
Why is my sauce sliding off the chicken?
The chicken needs to be hot and crispy when the sauce is added. Toss lightly or brush the sauce on instead of drenching to keep that crunch.
pro tips & variations💡
- Want it milder? Reduce the sriracha and add a splash of soy sauce or a drizzle of lime juice to balance the heat.
- Make it a meal: Serve with roasted veggies, mashed potatoes, or a crisp slaw to round it out.
- Leftovers? These reheat best in the oven or air fryer to maintain crispiness.
want more simple chicken recipes? try these
Sticky Baked Chicken Tenders
Equipment
- 1 Pastry brush
Ingredients
- 8-10 chicken tenders
Seasoning:
- 1 tbsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- ¼ tsp cayenne
Breading Station:
- 2 eggs whisked
- 1 (10.6 oz) box of corn flakes crushed
Sauce:
- ⅓ C honey
- ⅓ C sriracha
- 1 garlic clove grated
For serving
- chives chopped
- ranch for dipping
Instructions
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper and set aside.
- Mix together paprika, onion powder, salt, pepper & cayenne pepper. Pat your chicken tenders dry with a paper towel and add to a bowl. Toss tenders in the prepared seasoning. If you love spice, add an additional 1/4 teaspoon of cayenne to the seasoning mix. Ensure the chicken tenders are evenly coated.
- To set up your breading station, start by placing two shallow bowls side by side. In the first bowl, crack the eggs and whisk them well until smooth. In the second bowl, pour in your crushed cornflakes that have been crushed into small, crumb-like pieces. You can crush them by hand or pulse them in a food processor, but be careful not to grind them too fine; you want to keep some texture for that perfect crunch. Dip each tender into the beaten eggs, making sure it’s fully coated, then transfer it straight into the bowl of crushed cornflakes. Press gently to ensure the flakes adhere to all sides. Place the breaded tenders on the prepared parchment-lined baking sheet.
- Bake the tenders for 35-40 minutes, or until browned. You may need to turn the pan halfway through to ensure even cooking.
- While the tenders are baking, prepare the sauce by mixing together honey, garlic, and sriracha. You may need to slightly warm the honey to ensure it gets fully incorporated. For a spicier sauce, add 1/2 tsp cayenne pepper.
- Remove tenders from the oven, brush evenly with the sauce and garnish with chopped chives. Serve with ranch.
