Description
These crispy baked chicken tenders are golden, crunchy, and baked instead of fried — offering lighter comfort without sacrificing flavor. Perfect for weeknights or serving up with favorite dipping sauces.
Ingredients
- 1½ pounds boneless, skinless chicken tenders (or chicken breasts cut into strips)
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon water, room temperature
- 1¾ cups Panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1½ teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon onion powder, divided
- ½ teaspoon garlic powder, divided
- ½ teaspoon paprika, divided
- ½ teaspoon Italian seasoning, divided
- Optional: nonstick cooking spray or a little oil (avocado, canola, etc.)
Instructions
- Preheat the oven to 425°F (about 220°C). Line a baking sheet with parchment paper or a silicone baking mat. For extra crispiness, place a cooling rack on the baking sheet.
- Pat chicken strips dry. Sprinkle both sides with ½ teaspoon salt and ½ teaspoon black pepper.
- In one shallow bowl, mix flour with half of the salt, half of the pepper, half of the onion powder, half of the garlic powder, half of the paprika, and half of the Italian seasoning.
- In a second bowl, whisk the eggs together with the water.
- In a third bowl, combine the Panko breadcrumbs, Parmesan cheese, and the remaining salt, pepper, onion powder, garlic powder, paprika, and Italian seasoning.
- Working in batches, dredge each chicken piece first in the seasoned flour (shake off excess), then dip into the egg mixture, then press into the breadcrumb mixture, ensuring the coating adheres well.
- Place the coated chicken tenders on the prepared baking sheet. Spray the tops lightly with cooking spray or brush lightly with oil to promote browning.
- Bake for 18–20 minutes, flipping once halfway through and spraying or brushing the other side. Bake until the internal temperature of the chicken reaches 165°F (74°C).
- For an extra-crispy finish, broil for 2–3 minutes at the end, watching carefully to avoid burning.
- Serve immediately with dipping sauces of your choice.
Notes
- You can swap Parmesan for sharp cheddar or another hard cheese for a different flavor.
- To make them spicy, sprinkle in a bit of cayenne or chili powder to the breadcrumb mix.
- Use gluten‑free flour and breadcrumbs if needed.
- Omit the Parmesan for a lighter version or replace it with nutritional yeast for a cheesy flavor without dairy.
- Ensure chicken strips are uniform in size for even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish / Kid-Friendly
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380
- Sugar: 1g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
