Description
These Crispy Baked Chicken Tenders are a healthier twist on the classic fried favorite, featuring a crunchy panko and Parmesan crust baked to golden perfection. Perfectly seasoned with smoked paprika, garlic, and onion powder, they are simple to prepare and deliciously satisfying, ideal for a quick weeknight dinner or game day snack.
Ingredients
Scale
Chicken
- 1 lb (450g) chicken tenders or chicken breast, cut into strips
Breading Mixture
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Coating
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
Other
- Olive oil spray
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly spray the parchment paper with olive oil to help prevent sticking and promote browning.
- Set Up Breading Station: Create three dishes: one with the flour, one with the beaten eggs, and a third with the breadcrumb mixture combining panko, Parmesan cheese, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Coat Chicken Strips: Pat the chicken tenders dry using paper towels. Dip each piece first into the flour, then into the beaten eggs, and finally press into the breadcrumb mixture ensuring each strip is evenly coated.
- Arrange on Baking Sheet: Place the breaded chicken strips spaced evenly on the prepared baking sheet. Lightly spray the tops with olive oil to achieve a crispy, golden crust while baking.
- Bake the Chicken: Bake in the preheated oven for 18-20 minutes, flipping the tenders halfway through the cooking time to ensure even browning. Bake until the outside is golden and the internal temperature reaches 165°F (74°C) for safe consumption.
- Serve: Remove the chicken tenders from the oven and serve immediately. Pair with your favorite dipping sauces such as honey mustard, ranch, or BBQ sauce for a flavorful meal.
Notes
- Patting the chicken dry before breading helps the coating adhere better and results in extra crispiness.
- Flipping halfway through baking ensures even browning on both sides.
- Use a meat thermometer to check the internal temperature for food safety: 165°F (74°C).
- You can substitute chicken breasts for tenders but cut into uniform strips for even cooking.
- For extra flavor, marinate chicken in buttermilk and spices before breading if time permits.
