Description
These EXTRA Crispy Baked Chicken Tenders are golden, crunchy, and bursting with flavor. Using a combination of flour, spiced coatings, and toasted panko breadcrumbs mixed with Parmesan, these tenders bake to perfection in the oven, delivering a healthier alternative to fried chicken without compromising crispiness. Perfect for a quick snack or a delicious main, they pair wonderfully with a variety of dips.
Ingredients
Units
Scale
Chicken
- 1.3 lb / 600 g Chicken Tenders OR Chicken Breast, sliced into strips & at room temp
Coating
- 1/3 cup / 50 g Flour
- 1 1/4 cups / 75 g Panko Breadcrumbs
- 1 heaped tbsp Butter
- 1 oz / 30 g freshly grated Parmesan
Wet Mix
- 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)
Others
- Oil Spray
Instructions
- Prepare toasted breadcrumbs: Melt 1 heaped tbsp butter in a frying pan over medium heat. Add 1 1/4 cups (75 g) panko breadcrumbs and stir continuously for about 5 minutes until the breadcrumbs turn light golden and fragrant. Remove from heat and set aside to cool.
- Preheat oven: Set your oven to 200°C (390°F) to ensure it’s ready for baking the tenders once coated.
- 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 to create a flavorful spice blend.
- Set up coating stations: Arrange three large bowls: first bowl with 1/3 cup (50 g) flour mixed with 1 tsp of the spice blend; second bowl with a beaten egg mixed with 2 tbsp milk; third bowl with the toasted panko breadcrumbs, grated Parmesan, and the remaining spice mix.
- Coat the chicken tenders: Dip each chicken tender first into the flour mixture, ensuring full coverage; then into the egg wash; and finally into the breadcrumb-Parmesan coating, pressing gently to adhere. Repeat with all tenders.
- Arrange for baking: Place coated tenders spaced apart on a baking tray. For best results, use a wire rack over the tray to allow air circulation. Spray each tender lightly with oil spray to enhance crisping.
- Bake: Bake in the preheated oven for 15-20 minutes until golden, crispy, and fully cooked through. Monitor closely; if tenders begin to brown too quickly, reduce oven temperature slightly.
- Rest and serve: Transfer tenders to a cooling rack for a few minutes to let steam escape and crisp up further. Serve warm with your favorite dips, such as Sweet Chilli Mayo.
Notes
- Chicken Tenders: These are the strips of meat located under the chicken breast and tend to be more tender. If unavailable, sliced chicken breast strips work well, with one breast yielding approximately 5-6 tenders.
- Panko Breadcrumbs: Japanese-style breadcrumbs that are chunkier and produce extra crispiness. Typically found in the Asian section of supermarkets.
- Parmesan: Adds extra flavor and crispiness to the coating but can be omitted if not available; the tenders remain delicious either way.
- Dips: These tenders pair excellently with Sweet Chilli Mayo or other favorite creamy or spicy dips.
- Calories: Nutritional estimates assume the entire recipe is divided into 4 servings with Parmesan included and no dip.
Nutrition
- Serving Size: 4 tenders
- Calories: 320
- Sugar: 0.5 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 34 g
- Cholesterol: 110 mg
