Crispy Baked Chicken Tenders (Print Version)
# Ingredients:
→ Chicken
01 -
1 lb chicken breasts or chicken tenders cut into strips
→ Breading
02 -
2 large eggs, beaten
03 -
1 cup panko breadcrumbs or regular breadcrumbs
04 -
½ cup grated Parmesan cheese (optional for extra flavor)
→ Seasonings
05 -
1 tsp garlic powder
06 -
1 tsp paprika
07 -
½ tsp onion powder
08 -
½ tsp salt
09 -
¼ tsp black pepper
10 -
Olive oil spray for coating
# Instructions:
01 -
If using chicken breasts, cut them into strips (about 1-inch wide). If using chicken tenders, you can skip this step.
02 -
In one bowl, beat the eggs until smooth. In another bowl, combine the panko breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, onion powder, salt, and black pepper.
03 -
Season the chicken tenders with a pinch of salt and pepper.
04 -
Dip each chicken strip first into the beaten egg, allowing any excess to drip off. Then, coat the chicken strip in the breadcrumb mixture, pressing lightly to ensure the crumbs stick. For an extra crunchy coating, you can repeat the egg and breadcrumb dipping process (double coating).
05 -
Line a baking sheet with parchment paper or a silicone baking mat. If you have a wire rack, place it on top of the baking sheet. Place the breaded chicken tenders on the prepared baking sheet (or wire rack), leaving space between each tender for even cooking.
06 -
Preheat the oven to 400°F (200°C). Spray the chicken tenders lightly with olive oil spray for an extra crispy texture. Bake for 20-25 minutes, flipping halfway through. The tenders should be golden brown and crisp when done. Ensure the chicken reaches an internal temperature of 165°F (74°C) for full doneness.
07 -
Once the chicken tenders are cooked, remove them from the oven and let them rest for a few minutes. Serve with your favorite dipping sauces like honey mustard, BBQ sauce, or ranch!
# Notes:
01 -
Can use a wire rack for extra crispiness
02 -
Double coating creates extra crunchy texture
03 -
Let rest before serving for juicier tenders