Description
These crispy baked chicken tenders are a healthier alternative to fried tenders while still delivering an incredible crunch. Coated in seasoned panko breadcrumbs and baked to golden perfection, they’re perfect for weeknight dinners, meal prep, or a kid-friendly meal everyone will love. Serve them with your favorite dipping sauce for a delicious and satisfying bite.
Ingredients
- 1 pound chicken breasts, cut into strips
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese (optional)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs, beaten
- Olive oil spray
Instructions
-
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top for even crisping.
- Prepare the breading stations by beating eggs in one bowl. In another bowl, mix panko breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, onion powder, salt, and black pepper.
- Dip each chicken strip into the beaten eggs, ensuring it’s fully coated. Then, dredge it in the breadcrumb mixture, pressing gently to adhere.
- Arrange the tenders on the prepared baking sheet, ensuring they don’t touch. Lightly spray them with olive oil.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and fully cooked.
- Let them rest for a few minutes, then serve with your favorite dipping sauce.
Notes
- For extra crispiness, double coat the chicken by repeating the egg and breadcrumb process.
- To make them gluten-free, use gluten-free panko breadcrumbs.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in an oven or air fryer at 375°F (190°C) for 5-7 minutes for the best texture.
- These tenders can be frozen for up to 3 months. Bake directly from frozen at 375°F (190°C) for about 15-20 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American