Description
A simple and delicious recipe for crispy oven baked chicken tenders that are juicy inside and crunchy outside, perfect for easy weeknight meals without frying.
Ingredients
- 1.5 pounds chicken tenders (about 680g) or chicken breast strips sliced into 1-inch strips
- 1.5 cups panko breadcrumbs (150g)
- ½ cup all-purpose flour (60g), or gluten-free flour as substitute
- ¼ cup Parmesan cheese, finely grated (25g)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper, freshly cracked if possible
- 2 large eggs, beaten
- 2 tablespoons olive oil or melted butter (30ml)
- Optional add-ins:
- ½ teaspoon cayenne pepper
- 1 tablespoon Dijon mustard (to mix into eggs)
- 1 tablespoon fresh herbs (chopped parsley or thyme)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top if available.
- Pat chicken tenders dry with paper towels to ensure better coating adhesion.
- Set up three shallow bowls: one with flour (seasoned lightly with salt and pepper if desired), one with beaten eggs (add Dijon mustard if using), and one with a mixture of panko, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Dredge each chicken tender first in the flour, shaking off excess, then dip into the egg mixture, letting excess drip off.
- Press the tender into the panko mixture, ensuring it is fully coated and pressing gently so crumbs stick well.
- Place coated tenders on the wire rack or directly on the parchment-lined baking sheet, spacing them so they do not touch.
- Drizzle olive oil or melted butter evenly over the tenders to encourage browning and crispiness.
- Bake for 15 minutes, then carefully flip each tender and bake for an additional 5-8 minutes until golden brown and cooked through (internal temperature 165°F / 74°C).
- If no wire rack is used, flip tenders halfway through baking for even crisping.
- Serve immediately with your favorite dipping sauces.
Notes
[‘Pat chicken dry before coating for better adhesion and crispiness.’, ‘Use panko breadcrumbs for extra crunch.’, ‘A wire rack helps air circulate for even crisping; if unavailable, flip tenders halfway through baking.’, ‘Drizzle oil or melted butter before baking to promote browning.’, ‘Season each coating layer for maximum flavor.’, ‘Coated tenders can be refrigerated for up to 24 hours before baking; add a few extra minutes to cook time.’, ‘Freeze cooked tenders for up to 2 months; reheat in oven from frozen adding a few extra minutes.’, ‘Avoid microwaving leftovers to maintain crispiness; reheat in oven or skillet instead.’]
- Prep Time: 10 minutes
- Cook Time: 20-23 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 4-5 chicken te
- Calories: 350
- Sugar: 2
- Sodium: 500
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 1.5
- Protein: 35
Keywords: crispy chicken tenders, oven baked chicken, easy weeknight meal, chicken recipe, healthy chicken tenders, baked chicken strips