Description
These EXTRA Crispy Baked Chicken Tenders are a healthier alternative to fried chicken without sacrificing any crunch or flavor. Coated in a seasoned flour, egg wash, and a golden, buttery parmesan-panko breadcrumb mixture, these tenders bake to perfection in the oven for a delightful crispy finish. Perfect as a snack or meal served with your favorite dips, they offer a satisfying crunch and juicy interior using simple ingredients and an easy method.
Ingredients
Units
Scale
Chicken
- 1.3 lb / 600g Chicken Tenders OR Chicken Breast, sliced into strips & at room temp
Coating Mix
- 1/3 cup / 50g Flour
- 1 1/4 cups / 75g Panko Breadcrumbs
- 1 heaped tbsp Butter
- 1 oz / 30g freshly grated Parmesan
- 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 for finishing before baking
Instructions
- Toast Breadcrumbs: Melt 1 heaped tablespoon of butter in a frying pan over medium heat. Add 1 1/4 cups (75g) of panko breadcrumbs and stir continuously for about 5 minutes until the breadcrumbs turn a light golden color. Remove from heat and set aside.
- Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for baking the tenders.
- Mix Spices: In a small bowl, combine 1 teaspoon paprika, 1 teaspoon salt, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne pepper (adjust cayenne to your heat preference).
- Prepare Coating Stations: Line up three large bowls: In the first bowl, mix 1/3 cup (50g) flour with 1 teaspoon of the spice mix. In the second bowl, whisk together 1 beaten egg and 2 tablespoons milk. In the third bowl, combine the toasted panko breadcrumbs, 1 ounce (30g) freshly grated Parmesan, and the remaining spice mix.
- Coat the Chicken: Dip each chicken tender first into the flour mixture, ensuring an even coat. Then dip them into the egg wash, allowing excess to drip off. Finally, coat thoroughly in the breadcrumb-parmesan mixture, pressing lightly to adhere.
- Arrange for Baking: Place the coated tenders spaced out on a baking tray. If possible, use a wire rack on the tray to keep them elevated for maximum crispiness. Lightly spray the tenders with oil spray before baking.
- Bake: Bake in the preheated oven for 15 to 20 minutes or until the tenders are golden brown, crispy, and cooked through (internal temperature should reach 165°F / 74°C). If you notice charring, reduce the oven temperature.
- Rest and Serve: Transfer the tenders to a cooling rack allowing steam to escape, which helps maintain crispiness. Serve warm with your favorite dipping sauces, such as sweet chili mayo.
Notes
- Chicken Tenders: These are strips of meat from underneath the chicken breast, typically more tender. If unavailable, sliced chicken breast works well too, with each breast yielding about 5-6 tenders.
- Panko Breadcrumbs: Japanese-style breadcrumbs that are chunkier and crispier than regular breadcrumbs. Usually found in the Asian section of supermarkets.
- Parmesan: Adds additional flavor and crunch but can be omitted if unavailable; the tenders still turn out great.
- Dips: Sweet chili mayo is a great choice, but feel free to explore other delicious dipping sauces.
- Calories: Nutritional information assumes parmesan inclusion and recipe divided into 4 servings without dips.
Nutrition
- Serving Size: 4 tenders
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
