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Baked Chicken Tenders

Golden, crunchy oven-baked chicken tenders with a pre-toasted panko-Parmesan crust — no deep frying.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Main dish
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • ​ ​ ​ ​
  • 1 1/2 lbs chicken tenderloins or 2 large chicken breasts cut into 1-inch strips
  • 1 teaspoon kosher salt ​
  • 1/2 teaspoon black pepper ​
  • 1/2 cup all-purpose flour ​
  • 1 teaspoon garlic powder ​
  • 1 teaspoon smoked paprika ​
  • 2 ​ large eggs ​
  • 2 tablespoons milk or buttermilk
  • 1 1/2 cups panko breadcrumbs ​
  • 1/2 cup freshly grated Parmesan cheese ​
  • 1/2 teaspoon onion powder ​
  • 1/4 teaspoon cayenne pepper optional
  • 3 tablespoons olive oil for toasting panko
  • ​ ​ Cooking spray ​

Equipment

  • wire rack ​

Method
 

  1. Preheat oven to 425°F (220°C). Set a greased wire rack on a rimmed baking sheet.
  2. Toast panko with olive oil in a dry skillet 3-4 minutes until golden; cool 2 minutes.
  3. Stir Parmesan, onion powder, cayenne into cooled panko.
  4. Whisk flour with garlic powder and paprika; whisk eggs and milk separately.
  5. Pat chicken dry; season with salt and pepper.
  6. Dredge in flour, dip in egg, press into panko.
  7. Arrange on rack; spray tops lightly.
  8. Bake 18-22 minutes, flipping once, until golden and 165°F internally.
  9. Rest 3 minutes; serve with dips and lemon wedges.

Notes

Use a wire rack so hot air crisps the bottom too.
Nutrition per serving (approx): Calories 345.