Perfectly Crispy Baked Chicken Tenders
Enjoy irresistibly crispy baked chicken tenders without the extra grease. This recipe delivers perfectly juicy and tender chicken with a golden-brown, crunchy coating, thanks to the use of panko breadcrumbs and a few simple techniques. Perfect for a quick and healthy weeknight meal or a crowd-pleasing appetizer.
Equipment
- 3 shallow dishes
- Large baking sheet
- Parchment paper
- Meat thermometer
- Measuring cups and spoons
- Whisk
- Tongs
Ingredients
- 1.5-2 pounds chicken tenderloins, trimmed
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- ¼ cup milk or buttermilk
- 2 cups Panko bread crumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs
- Salt to taste
- Black pepper to taste
- Olive oil or cooking spray
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil or cooking spray.
- Set up your breading station with three shallow dishes. In the first dish, place the all-purpose flour and season with salt and pepper.
- In the second dish, whisk together the eggs, milk or buttermilk, and a pinch of salt and pepper until lightly frothy.
- In the third dish, combine the panko bread crumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, dried Italian herbs, salt, and pepper. Mix well to ensure even distribution of flavors.
- Dredge each chicken tenderloin in the flour, ensuring it's completely coated. Shake off any excess flour.
- Dip the floured tenderloin in the egg mixture, ensuring it's fully submerged. Let any excess egg drip off.
- Transfer the egg-coated tenderloin to the panko breadcrumb mixture. Press the tenderloin firmly into the breadcrumbs, making sure it's completely coated on all sides.
- Place the breaded chicken tenderloins on the prepared baking sheet in a single layer, ensuring they're not touching each other.
- Lightly spray the breaded chicken tenderloins with olive oil or cooking spray.
- Bake for 18-22 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
- Let the chicken tenders rest for a few minutes before serving.
Notes
For extra crispy tenders, ensure the chicken is completely dry before breading. Don't overcrowd the baking sheet; use two if necessary. Reheat leftovers in the oven or air fryer to maintain crispiness. To spice things up, add a pinch of cayenne pepper to the breadcrumb mixture. Store leftover chicken tenders in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 2-3 months; bake from frozen, adding a few extra minutes to the cooking time.