Baked Chicken Tenders

Baked Chicken Tenders

Crispy breaded chicken tenders baked until golden, no frying required.

Total 35 min Makes 4 servings Calories 365/serving

Dietary

Nut free, Halal

Allergens

Dairy, Eggs, Wheat

These oven-baked chicken tenders get their crunch from a seasoned panko coating and a quick spritz of oil instead of a deep fryer. They bake up juicy on the inside with a crisp, golden crust, making them an easy weeknight dinner or kid-friendly snack. Serve with your favorite dipping sauce for an easy family meal.

Ingredients

  • 1 1/2 pounds chicken breast tenderloins
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1 tablespoon water
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Method

  1. Preheat the oven to 425°F and line a baking sheet with foil or parchment paper; set a wire rack on top if available and spray it with nonstick spray.

  2. Pat the chicken tenderloins dry with paper towels.

  3. Set up a breading station with three shallow dishes: one with the flour, one with the eggs whisked together with the water, and one with the panko mixed with Parmesan, garlic powder, paprika, onion powder, salt, and pepper.

  4. Dredge each chicken tenderloin in the flour, shaking off excess, then dip in the egg mixture, then press into the panko mixture to coat evenly on all sides.

  5. Arrange the breaded tenders in a single layer on the prepared baking sheet and drizzle or spray evenly with the olive oil.

  6. Bake until golden brown and the internal temperature reaches 165°F, flipping halfway through, about 18 to 20 minutes.

  7. Let the tenders rest for 3 minutes before serving.

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    Baked Chicken Tenders

    These oven-baked chicken tenders get their crunch from a seasoned panko coating and a quick spritz of oil instead of a deep fryer. They bake up juicy on the inside with a crisp, golden crust, making them an easy weeknight dinner or kid-friendly snack. Serve with your favorite dipping sauce for an easy family meal.

    35 min 4 servings 365 cal

    Ingredients

    • 1 1/2 pounds chicken breast tenderloins
    • 1 cup panko breadcrumbs
    • 1/2 cup all-purpose flour
    • 2 eggs
    • 1 tablespoon water
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • 1/2 teaspoon onion powder
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons olive oil

    Method

    1. 1

      Preheat the oven to 425°F and line a baking sheet with foil or parchment paper; set a wire rack on top if available and spray it with nonstick spray.

    2. 2

      Pat the chicken tenderloins dry with paper towels.

    3. 3

      Set up a breading station with three shallow dishes: one with the flour, one with the eggs whisked together with the water, and one with the panko mixed with Parmesan, garlic powder, paprika, onion powder, salt, and pepper.

    4. 4

      Dredge each chicken tenderloin in the flour, shaking off excess, then dip in the egg mixture, then press into the panko mixture to coat evenly on all sides.

    5. 5

      Arrange the breaded tenders in a single layer on the prepared baking sheet and drizzle or spray evenly with the olive oil.

    6. 6

      Bake until golden brown and the internal temperature reaches 165°F, flipping halfway through, about 18 to 20 minutes.

    7. 7

      Let the tenders rest for 3 minutes before serving.