Put frozen chicken tenderloins in a rimmed baking sheet and 5 everyday staples to get a meal so deliciously crisp, your husband will demand it every week.

This 6-ingredient oven chicken using frozen chicken tenderloins is the kind of weeknight recipe that quietly becomes a family tradition. You literally pull the frozen tenders from the bag, line them up on a rimmed baking sheet, sprinkle on five everyday pantry staples, and let the oven do the work. The result is surprisingly crisp, savory chicken that feels special enough for Sunday but simple enough for a Tuesday. Around here in our little Midwestern town, this is the kind of no-fuss, no-thaw recipe that keeps everyone fed and happy, and it’s easy enough that your family will start asking for it again and again.

Serve these crisp baked chicken tenderloins with a simple side of buttered egg noodles or mashed potatoes and a steamed green veggie like broccoli or green beans. A fresh salad with ranch dressing fits right in with the cozy, family-style feel. For dipping, set out small bowls of ketchup, barbecue sauce, or honey mustard so everyone can pick their favorite. If you’re stretching the meal for a crowd, tuck the tenders into warm rolls with a slice of cheese and a pickle for quick little chicken sandwiches.

Servings: 4

1 1/2 pounds frozen chicken tenderloins (do not thaw)

Preheat your oven to 425°F (220°C). Place a rimmed baking sheet on the middle rack while the oven heats so it gets hot. This helps the undersides of the chicken get nicely crisp.

Once the oven is preheated, carefully remove the hot rimmed baking sheet and lightly grease it with 1 tablespoon of the olive oil, tilting the pan so the oil spreads around. Use a heatproof spatula or brush if needed.

Spread the frozen chicken tenderloins out in a single layer on the oiled baking sheet. Do not thaw the chicken first; they should go on the pan straight from the freezer. Make sure the pieces are not overlapping so they can crisp instead of steam.

Drizzle the remaining 1 tablespoon olive oil evenly over the tops of the frozen tenderloins.

In a small bowl, stir together the kosher salt, black pepper, garlic powder, and paprika. Sprinkle this seasoning mixture evenly over the tops of the chicken, making sure each piece gets a good coating.

Place the baking sheet back on the middle rack and bake for 15 minutes. The chicken will start to release some juices and the edges will begin to look opaque.

After 15 minutes, carefully flip each tenderloin with tongs, keeping them in a single layer. Spoon or brush any seasoned oil from the pan over the tops to encourage more browning and crispness.

Return the pan to the oven and bake for another 10–15 minutes, or until the chicken is cooked through, lightly crisped on the edges, and the internal temperature reaches 165°F (74°C). Thinner tenders will cook faster; thicker ones may need the full time.

For extra crisp edges, you can broil the chicken for 2–3 minutes at the end of the cooking time, watching closely so it doesn’t burn.

Let the chicken rest on the baking sheet for 3–5 minutes before serving. This helps the juices settle so the meat stays tender. Serve hot with your favorite dipping sauces and sides.

For kids who prefer milder flavors, cut the black pepper in half and swap the paprika for a pinch of onion powder. If your family likes a little sweetness, mix 1 teaspoon brown sugar into the seasoning blend to give the edges a caramelized, almost barbecue-like flavor. For an Italian twist, replace the paprika with 1 teaspoon Italian seasoning and serve the chicken over buttered noodles with a sprinkle of Parmesan. To make it more like classic chicken strips, lightly sprinkle 2–3 tablespoons of plain breadcrumbs over the seasoned tops of the frozen tenders before baking; they’ll toast up in the oven and add extra crunch without needing an egg wash. If you’re cooking for very picky eaters, season half the pan with just salt and a tiny bit of garlic powder, and the other half with the full spice mix. You can also slice leftover tenderloins and tuck them into tortillas with shredded lettuce and cheese for easy next-day chicken wraps.