Description
These EXTRA Crispy Baked Chicken Tenders are golden, flavorful, and irresistibly crunchy finger foods perfect for any occasion. Coated in a seasoned flour, egg wash, and crispy parmesan panko breadcrumb mixture, then baked to perfection, they offer a healthier alternative to fried chicken tenders without sacrificing taste or texture.
Ingredients
Scale
Chicken
- 1.3lb / 600g Chicken Tenders OR Chicken Breast, sliced into strips & at room temp
Dry Ingredients
- 1/3 cup / 50g Flour
- 1 1/4 cups / 75g Panko Breadcrumbs
- 1oz / 30g freshly grated Parmesan
- 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
Wet Ingredients
- 1 Egg, beaten
- 2 tbsp Milk
- 1 heaped tbsp Butter
Others
- Oil Spray
Instructions
- Toast Breadcrumbs: Melt 1 heaped tbsp butter in a frying pan over medium heat, then stir in 1 1/4 cups (75g) of panko breadcrumbs. Fry for about 5 minutes until breadcrumbs turn a light golden color, then remove from heat.
- Preheat Oven: Set your oven to 200°C (390°F) to prepare for baking the chicken tenders.
- Mix Spices: In a small bowl, combine 1 tsp paprika, 1 tsp salt, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp black pepper, and 1/8 tsp cayenne pepper (adjust cayenne to taste).
- Prepare Dipping Stations: Line up three large bowls: In the first, mix 1/3 cup (50g) flour with 1 tsp of the spice mix. In the second, beat 1 egg with 2 tbsp milk. In the third, mix the toasted breadcrumbs with 1oz (30g) Parmesan and the remaining spice mixture.
- Coat Chicken Strips: Dip each chicken tender first into the seasoned flour, then into the egg mixture, and finally fully coat with the breadcrumb-Parmesan mixture, ensuring an even and thorough coating at each stage.
- Arrange for Baking: Place the coated tenders spaced apart on a baking tray, preferably elevated on a wire rack to allow air circulation. Spray evenly with oil spray to promote crisping.
- Bake the Tenders: Bake in the preheated oven for 15-20 minutes or until the tenders are golden, crisp, and cooked through. Monitor closely to prevent charring and reduce oven temperature if necessary.
- Rest and Serve: Remove from oven and place tenders on a cooling rack for a few minutes to let steam escape, maintaining crispiness. Serve warm with your favorite dipping sauce.
Notes
- Using a wire rack during baking ensures the tenders crisp evenly by allowing air to circulate underneath.
- Ensure chicken strips are at room temperature before coating to promote even cooking.
- To get extra crispy results, properly toast the panko breadcrumbs with butter before mixing with Parmesan.
- Adjust cayenne pepper according to your preferred spice level.
- Making approximately 16 tenders yields about 4 servings, perfect for gatherings or meal prep.
Nutrition
- Serving Size: 1 serving (4 tenders approx.)
- Calories: 354 kcal
- Sugar: 1.72 g
- Sodium: 914 mg
- Fat: 11.21 g
- Saturated Fat: 4.038 g
- Unsaturated Fat: 4.832 g
- Trans Fat: 0.084 g
- Carbohydrates: 19.21 g
- Fiber: 1 g
- Protein: 41.21 g
- Cholesterol: 275 mg
