Description
These EXTRA Crispy Baked Chicken Tenders offer a perfect balance of tender, juicy chicken coated in a flavorful, crunchy golden crust. With a seasoned breadcrumb and Parmesan coating, they’re oven-baked for a healthier twist on the classic fried tenders, delivering impressive crispiness without the extra oil. Ideal for a family meal or party snack, these tenders are easy to prepare and pair wonderfully with your favorite dips.
Ingredients
Units
Scale
Chicken
- 1.3 lb (600 g) Chicken Tenders OR Chicken Breast, sliced into strips & at room temperature
Dry Coating
- 1/3 cup (50 g) Flour
- 1 1/4 cups (75 g) Panko Breadcrumbs
- 1 oz (30 g) freshly grated Parmesan
Wet Coating
- 1 Egg, beaten
- 2 tbsp Milk
Spices
- 1 tsp Paprika
- 1 tsp Salt
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Black Pepper
- 1/8 tsp Cayenne Pepper (or to taste)
Other
- 1 heaped tbsp Butter
- Oil Spray
Instructions
- Toast Breadcrumbs: Melt 1 heaped tablespoon of butter in a frying pan over medium heat. Add 1 1/4 cups (75 g) of Panko breadcrumbs and stir continuously for about 5 minutes until they turn a light golden color. Remove from heat and set aside to cool.
- Preheat Oven: Set your oven to 200°C (390°F) and allow it to fully preheat while you prepare the chicken.
- Mix Spices: In a small bowl, combine 1 teaspoon paprika, 1 teaspoon salt, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne pepper. Stir well to evenly distribute the spices.
- Prepare Dredging Stations: Line up three large bowls. In the first, mix 1/3 cup (50 g) flour with 1 teaspoon of the spice mix. In the second bowl, beat 1 egg and mix with 2 tablespoons milk. In the third bowl, mix toasted breadcrumbs with 1 ounce (30 g) Parmesan and the remaining spice mix.
- Coat the Chicken: Dip each chicken tender strip first into the flour mixture, then into the egg wash, and finally into the breadcrumb-parmesan mixture, making sure each piece is fully coated at every stage, especially the last for maximum crispiness.
- Arrange for Baking: Place the coated tenders spaced out on a baking tray, preferably on a wire rack to ensure air circulation and crispiness. Lightly spray them with oil to promote browning.
- Bake: Bake in the preheated oven for 15-20 minutes. Keep an eye on them; bake until the tenders are golden, crispy, and thoroughly cooked through. If they begin to brown too quickly or char, reduce the oven temperature slightly.
- Rest and Serve: Remove the tenders from the oven and place them on a cooling rack for a few minutes to let steam escape, which helps maintain crispness. Serve warm with your favorite dips, such as sweet chili mayo.
Notes
- Chicken Tenders – These are strips of meat located underneath the chicken breast, known for tenderness. If unavailable, sliced chicken breast works well. Each breast yields about 5-6 tenders.
- Panko Breadcrumbs – Japanese-style breadcrumbs that are chunkier and create extra crispiness. Available in most supermarkets, typically in the Asian foods section.
- Parmesan – Adds extra flavor and crispiness but is optional. The tenders still turn out great without it.
- Dips – Sweet chili mayo pairs well, but feel free to experiment with other delicious dips for variety.
- Calories – Nutritional info assumes Parmesan is included and the entire recipe is shared among 4 servings, without dips.
Nutrition
- Serving Size: 4 tenders (approximately 150 g)
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 95 mg
