Crispy Baked Chicken Tenders (Print-Friendly Format)
Oven-baked, golden chicken tenders with crunchy coating. Simple, quick, and perfect for sharing any night.
# Required Ingredients:
01 -
450 g chicken breasts or chicken tenders, cut into 2.5 cm wide strips
02 -
2 large eggs, beaten
03 -
120 g panko breadcrumbs or regular breadcrumbs
04 -
50 g grated Parmesan cheese (optional, for extra flavor)
05 -
1 teaspoon garlic powder
06 -
1 teaspoon paprika
07 -
0.5 teaspoon onion powder
08 -
0.5 teaspoon salt
09 -
0.25 teaspoon ground black pepper
10 -
Olive oil spray, for coating
# How to Make It:
01 -
Slice chicken breasts into strips approximately 2.5 cm wide if not using pre-cut chicken tenders.
02 -
Beat the eggs in a shallow bowl until blended. In a separate bowl, combine panko breadcrumbs, Parmesan cheese if using, garlic powder, paprika, onion powder, salt, and black pepper.
03 -
Lightly season the chicken strips with a pinch of salt and pepper.
04 -
Dip each chicken strip into the beaten eggs, allowing excess to drip off. Coat thoroughly in the breadcrumb mixture, pressing gently to adhere. For enhanced crunch, repeat the egg dip and breadcrumb coating for a double layer.
05 -
Line a baking sheet with parchment paper or a silicone baking mat. For optimal crispness, place a wire rack over the lined baking sheet.
06 -
Place breaded chicken strips on the prepared baking sheet or rack, ensuring space between pieces. Preheat oven to 200°C. Lightly mist the chicken strips with olive oil spray. Bake for 20–25 minutes, turning once halfway through, until golden and crisp and internal temperature reaches 74°C.
07 -
Remove chicken tenders from the oven and allow to rest for several minutes before serving. Enjoy with preferred dipping sauces.
# Additional Information:
01 -
Utilizing a wire rack elevates the chicken tenders, encouraging even airflow and a crunchier texture.
02 -
Double-coating the chicken delivers extra crispiness without deep frying.