Crunchy Oven Baked Chicken Tenders (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1½ lb chicken tenders
02 -
1½ cup panko breadcrumbs
03 -
¼ cup all-purpose flour
04 -
2 eggs
05 -
2 tablespoons water
→ Seasonings
06 -
1 teaspoon garlic powder
07 -
1 teaspoon paprika
08 -
1 teaspoon salt
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1 teaspoon ground black pepper
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Chopped parsley to garnish
11 -
Cooking spray
# Let's Cook!:
01 -
Start by preheating the oven to 400 degrees F. Then, line a baking sheet with parchment paper and set it aside.
02 -
Next, pat dry the chicken tenders and keep them aside.
03 -
In the prepared baking tray, spray cooking oil and spread the panko bread crumbs evenly. Roast the bread crumbs in the oven for 10-12 minutes, stirring occasionally, until they turn golden. Once done, set them aside.
04 -
Now, let's prepare the breading station. In the first bowl, place the flour. In the second bowl, whisk the eggs and water together. In the third bowl, combine the roasted panko bread crumbs, garlic powder, paprika, salt, and pepper. Set these three separate bowls aside.
05 -
Dredge each chicken tender first in the flour, ensuring it is coated, then dip it into the egg mixture, and finally coat it in the panko bread crumbs mixture until it is well coated.
06 -
Arrange the breaded chicken tenders on the prepared baking sheet and bake them for 18-20 minutes. Keep an eye on them until the chicken is fully cooked through and slightly golden.
07 -
Once done, garnish the chicken tenders with fresh parsley and serve them with your preferred sauce.
# Recipe Notes:
01 -
To store: Place leftovers in an airtight container or bag in the fridge for 3 to 5 days. To reheat, place the chicken on a baking sheet and broil it on high for a couple of minutes until heated through and crispy on the outside.
02 -
To freeze: Let the chicken cool completely, then place it in a freezer-safe bag or container and freeze for up to 2 to 3 months. For best, crispiest results, reheat in the oven.