Description
This baked chicken tenders recipe offers a crispy and flavorful twist on classic chicken tenders, using toasted panko breadcrumbs seasoned with herbs and spices. Baked to golden perfection in the oven, these tenders are a healthier alternative to fried versions, delivering juicy chicken inside with a crunchy crust. Serve with your favorite dipping sauce for a delicious meal or snack.
Ingredients
Scale
Coating
- 1.5 cups panko breadcrumbs
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Chicken
- 1 ½ lbs chicken tenders
- Salt and pepper, for seasoning
- 2 eggs
- Cooking spray
To Serve
- Dipping sauce of choice
Instructions
- Preheat Oven and Toast Panko: Preheat your oven to 400°F (204°C). Spread the panko breadcrumbs evenly on a parchment-lined large baking sheet. Bake for 2-3 minutes, stir, then bake for another 2-3 minutes or until the breadcrumbs are golden brown. Watch carefully to avoid burning.
- Mix the Breadcrumb Seasoning: Remove the toasted panko from the oven and transfer to a small bowl. Stir in dried parsley, salt, black pepper, smoked paprika, onion powder, and garlic powder until evenly combined. Increase oven temperature to 425°F (218°C). Place an oven-safe wire rack over the baking sheet and set aside.
- Prepare Egg Wash: Lightly beat the eggs in a separate medium bowl until combined.
- Season the Chicken: Pat the chicken tenders dry with paper towels. Season both sides with salt and pepper.
- Coat the Chicken: Dip each chicken tender into the beaten eggs, allowing excess to drip off, then press each into the seasoned panko mixture until fully coated. Place the coated tenders on the parchment-lined baking sheet with the wire rack. Repeat for all tenders.
- Spray and Bake: Lightly spray the coated tenders with cooking spray to enhance crispiness. Bake at 425°F (218°C) for 15-20 minutes, until the tenders are golden brown and cooked through with an internal temperature of 165°F (74°C).
- Serve: Remove from oven and let the tenders cool slightly. Serve warm with your favorite dipping sauce.
Notes
- To ensure crispy tenders, pat the chicken dry before coating.
- Keep an eye on the panko while toasting to avoid burning.
- Use a wire rack on the baking sheet so heat circulates evenly around the tenders for the crispiest results.
- Cooking spray adds extra crunch but can be omitted if preferred.
- Adjust spices in the breadcrumb mix based on your taste preferences.
- Internal temperature should reach 165°F to ensure chicken is fully cooked.
