Description
This Baked Chicken Tenders recipe offers a crunchy, flavorful alternative to fried chicken tenders. Coated in a seasoned panko breadcrumb mixture and baked to golden perfection, these tenders are crispy on the outside while juicy and tender on the inside. Ideal for a quick weeknight dinner or snack, they pair perfectly with your favorite dipping sauce.
Ingredients
Scale
Breadcrumb Mixture
- 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 and Coating
- 1 ½ lbs chicken tenders
- Salt and pepper, for seasoning
- 2 eggs
- Cooking spray
Optional
- Dipping sauce of choice
Instructions
- Toast the Panko: Preheat your oven to 400°F. Spread the panko breadcrumbs evenly on a parchment-lined large baking sheet and bake for 2-3 minutes. Stir and bake for an additional 2-3 minutes until golden brown, watching carefully to avoid burning.
- Mix the Breadcrumbs: Remove 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. Place an oven-safe wire rack over the baking sheet and set aside.
- Prepare the Egg Wash: In a medium bowl, lightly beat the eggs to combine.
- Season the Chicken: Pat chicken tenders dry with paper towels and season both sides with salt and pepper.
- Coat the Chicken: Dip each tender into the beaten eggs, letting excess drip off. Press chicken into the seasoned panko mixture until fully coated. Place coated tenders onto the wire rack set over the baking sheet. Repeat for all tenders.
- Bake: Lightly spray coated tenders with cooking spray for extra crispiness, if desired. Bake at 425°F for 15-20 minutes until golden brown and cooked through, reaching an internal temperature of 165°F.
- Serve: Remove from oven and let cool slightly. Serve warm with your preferred dipping sauce.
Notes
- Make sure to pat the chicken dry before seasoning to help the coating stick better.
- Using cooking spray before baking helps achieve extra crispiness without frying.
- Monitor the panko closely while toasting to prevent burning as it can brown quickly.
- This recipe can be adapted with gluten-free panko for gluten-free diets.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
