Description
This recipe for EXTRA Crispy Baked Chicken Tenders delivers a perfectly crunchy exterior with a juicy, tender inside using a simple breading and baking method. Coated in a flavorful blend of spices, panko breadcrumbs, and parmesan cheese, these tenders are oven-baked to golden perfection for a healthier yet deliciously crispy alternative to fried chicken. They are perfect for a quick weeknight dinner or a tasty snack served with your favorite dipping sauces.
Ingredients
Units
Scale
Chicken
- 1.3 lb / 600 g Chicken Tenders OR Chicken Breast, sliced into strips & at room temperature
Breading
- 1/3 cup / 50 g Flour
- 1 1/4 cups / 75 g Panko Breadcrumbs
- 1 heaped tbsp Butter
- 1 oz / 30 g freshly grated Parmesan
Wet Ingredients
- 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)
Other
- Oil Spray
Instructions
- Toast the Panko Breadcrumbs: Melt 1 heaped tablespoon of butter in a frying pan over medium heat. Add 1 1/4 cups (75 g) of panko breadcrumbs and stir continuously for about 5 minutes, until they turn light golden brown. Remove from heat and set aside.
- Preheat Oven: Heat the oven to 200°C (390°F) to prepare for baking the chicken tenders.
- Prepare Spice Mix: 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 (or adjust cayenne to your taste).
- Set Up Breading Stations: Arrange three large bowls. In the first, mix 1/3 cup (50 g) flour with 1 teaspoon of the prepared 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 oz (30 g) grated parmesan, and the remaining spice mix.
- Coat the Chicken Tenders: One at a time, dredge each chicken tender first in the seasoned flour mixture, then dip into the egg wash, and finally coat thoroughly with the breadcrumb and parmesan mixture. Ensure each piece is fully coated, especially the final breadcrumb layer, for maximum crispiness.
- Arrange and Bake: Place the breaded tenders spaced evenly on a baking tray, preferably elevated on a wire rack to allow air circulation and avoid sogginess. Lightly spray them with oil spray to aid browning. Bake in the preheated oven for 15–20 minutes until the tenders are golden, crispy, and cooked through. If they begin to char, reduce the oven temperature slightly.
- Rest and Serve: Transfer the cooked tenders to a cooling rack for a few minutes to let steam escape and the coating to crisp up even more. Serve warm with your favorite dipping sauce like sweet chili mayo.
Notes
- Chicken Tenders: These are tender strip meat located under the breast, slightly more tender than chicken breast. If unavailable, sliced chicken breast strips work well. Typically one chicken breast yields 5-6 tenders.
- Panko Breadcrumbs: These Japanese-style breadcrumbs are chunkier and create extra crispiness. Available in most supermarkets, usually in the Asian foods section.
- Parmesan: Adds extra flavor and crispiness but can be omitted if unavailable; tenders remain delicious without it.
- Dips: Ideal served with sweet chili mayo or other flavorful dips to complement the crispy tenders.
- Calories: Nutritional info calculated assuming parmesan is used and recipe serves 4 people without dip.
Nutrition
- Serving Size: 4 tenders (approx. 150g)
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 90 mg
