Description
Crunchy, golden-baked chicken tenders coated in seasoned breadcrumbs—healthier than frying, yet irresistibly crisp.
Ingredients
- 1 lb chicken tenders or chicken breast strips
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs
- 2 Tbsp milk
- Cooking spray or olive oil spray
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray.
- In one bowl, whisk eggs and milk. In another, combine panko, Parmesan, paprika, garlic powder, onion powder, salt, and pepper.
- Dip each chicken tender in egg mixture, then coat thoroughly with breadcrumb mixture. Press breadcrumbs to adhere.
- Place tenders on the prepared baking sheet, spacing evenly. Lightly spray tops with cooking spray.
- Bake for 10 minutes, then flip tenders, spray again, and bake another 8–10 minutes until golden-brown and internal temperature reaches 165°F (74°C).
- Let rest 2 minutes before serving with dipping sauce.
Notes
- Use panko for extra crunch. Add Italian seasoning or cayenne for extra flavor.
- Let coated tenders rest a few minutes before baking so crumbs stick better.
- For air-fryer: cook at 400°F for 8–10 minutes, flip halfway.
- Leftover tenders store in fridge 3–4 days; reheat in oven or air fryer to retain crispiness.