Description
Crispy oven baked chicken tenders provide a healthier, crunchier alternative to traditional deep-fried versions while maintaining a juicy center. This simple dish suits busy weeknights when you need a crowd-pleasing protein that comes together in under 30 minutes. By using a standard three-step dredging process and high-heat roasting, you achieve a golden, shatteringly crisp exterior that satisfies even the pickiest eaters. Enjoying restaurant-quality results at home requires nothing more than basic pantry staples and your oven.
Ingredients
1.5 lbs chicken tenderloins
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Cooking spray
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Pat the chicken tenderloins dry with paper towels.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, garlic powder, paprika, salt, and pepper.
Dip each piece of chicken into the flour, shaking off the excess.
Dip the floured chicken into the beaten eggs.
Press the chicken into the breadcrumb mixture until thoroughly coated.
Place the tenders on the prepared baking sheet in a single layer.
Lightly spray the tops of the tenders with cooking spray.
Bake for 20 minutes, flipping halfway through, until golden brown and cooked through.
Notes
Ensure you dry the chicken thoroughly before dredging to help the coating adhere properly. For extra crispiness, you can toast the panko breadcrumbs in a dry skillet for 2-3 minutes before using.
- Prep Time: 10
- Cook Time: 20
- Category: Meals
- Method: Baking
- Cuisine: American