Description

Crispy on the outside and juicy on the inside, these oven-baked chicken tenders use a double-dip dredging technique and panko breadcrumbs for a restaurant-quality crunch without the grease.

Ingredients

Scale

1.5 to 2 pounds boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon salt (for flour)
1/2 teaspoon black pepper (for flour)
2 large eggs
1/4 cup milk or buttermilk
1 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt (for breadcrumbs)
Olive oil or cooking spray

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Spray the rack lightly with oil.
Pat chicken breasts dry with paper towels. Pound them to an even 1/2 inch thickness and slice into 1-inch wide strips.
Set up three shallow dishes: Dish 1 with flour, salt, and pepper; Dish 2 with whisked eggs and milk/buttermilk; Dish 3 with panko, parmesan, garlic powder, onion powder, paprika, and salt.
Dredge each chicken strip in the flour mixture, shaking off excess. Dip into the egg wash, then press firmly into the panko mixture to coat.
Place coated strips on the wire rack, ensuring they are not touching.
Lightly spray or brush the tops with olive oil. Bake for 12 minutes, then flip. Spray the other side with oil and bake for another 8-10 minutes.
Chicken is done when internal temperature reaches 165°F (74°C) and coating is golden brown. Let rest for 5 minutes before serving.

Notes

Ensure chicken is dry before dredging to prevent clumping. Use a wire rack for airflow to prevent soggy bottoms. If breadcrumbs brown too fast, lower oven to 375°F. For air fryer, cook at 380°F for 10-12 minutes, flipping halfway.

Prep Time: 15 minutes
Cook Time: 20-22 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 3-4 tenders
Calories: 275
Sugar: 1
Sodium: 450
Fat: 12
Saturated Fat: 3
Carbohydrates: 20
Fiber: 1
Protein: 25

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