Description

These EXTRA Crispy Baked Chicken Tenders are golden, flavorful, and irresistibly crunchy. Made with a seasoned flour, egg wash, and a toasted panko breadcrumb coating enhanced with Parmesan cheese, these tenders are baked to perfection for a healthier twist on classic fried chicken. Perfect as a finger food or snack, they are easy to prepare and sure to be a crowd pleaser.

Ingredients

Scale

Chicken

1.3 lb / 600 g Chicken Tenders OR Chicken Breast, sliced into strips & at room temp

Coating

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

Seasoning

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

1 Egg, beaten
2 tbsp Milk
Oil Spray (for baking)

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Instructions

Toast Breadcrumbs: Melt 1 heaped tablespoon of butter in a frying pan over medium heat. Stir in 1 1/4 cups (75 g) Panko breadcrumbs and continue frying for about 5 minutes until the breadcrumbs turn light golden brown. Remove from heat and set aside to cool slightly.
Preheat Oven: Set your 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 (adjust cayenne to taste).
Set Up Breading Stations: Arrange three large bowls. In the first bowl, 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 breadcrumbs, 1 oz (30 g) grated Parmesan, and the remaining spice mix.
Coat Chicken: Working one at a time, dip each chicken tender first into the seasoned flour, coating it completely. Then dip into the egg wash, ensuring full coverage. Finally, press into the breadcrumb mixture, coating thoroughly on all sides, especially the last layer.
Arrange on Baking Tray: Place the breaded tenders spaced out on a baking tray. For best results, use a wire rack on the tray to allow air circulation underneath. Spray tops lightly with oil spray to encourage browning and crispiness.
Bake: Bake in the preheated oven for 15-20 minutes until golden, crispy, and cooked through. If any tenders begin to char, reduce the oven temperature slightly to prevent burning.
Rest and Serve: Remove tenders from oven and transfer to a cooling rack for a few minutes to allow steam to escape and the coating to crisp further. Serve warm with your favorite dipping sauce.

Notes

Using room temperature chicken helps the coating adhere better and promotes even cooking.
To achieve extra crispiness, toast the panko breadcrumbs in butter before mixing with Parmesan and spices.
Spacing the tenders apart on a wire rack allows air circulation, preventing sogginess.
If you don’t have a wire rack, use parchment paper and spray lightly with oil to prevent sticking and promote crisping.
The recipe yields approximately 16 tenders, serving around 4 people depending on appetite.

Nutrition

Serving Size: 1 tender
Calories: 354 kcal
Sugar: 1.72 g
Sodium: 914 mg
Fat: 11.21 g
Saturated Fat: 4.038 g
Unsaturated Fat: 4.832 g
Trans Fat: 0.084 g
Carbohydrates: 19.21 g
Fiber: 1 g
Protein: 41.21 g
Cholesterol: 275 mg