Description
Crispy on the outside and tender inside, these easy homemade baked chicken tenders use a light parmesan breadcrumb coating for a healthier, mess-free alternative to frying. Perfect for quick weeknight dinners or meal prep.
Ingredients
2 pounds chicken tenders
2 eggs, lightly beaten
1 ½ cups panko bread crumbs
1 cup bread crumbs (seasoned or not)
¼ cup grated parmesan cheese
1 teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
Cooking spray
Instructions
- Line a large baking sheet with parchment paper.
- In a shallow dish, mix bread crumbs, parmesan, salt, onion powder, and garlic powder. In another dish, beat the eggs well.
- Dip each chicken tender in the egg, then coat it in the breadcrumb mixture, pressing on as much coating as possible. Place the breaded tenders in one layer about an inch apart on the baking sheet.
- Let the tenders rest for about 10 minutes while preheating the oven to 425°F (220°C).
- Spray the tenders generously with cooking spray and sprinkle lightly with extra salt.
- Bake for 10 minutes, flip gently, spray and salt the second side, then bake another 10 minutes until crispy and cooked through.
- Serve hot, or let them cool for meal prep.
Notes
- Add smoked paprika or cayenne pepper to the breadcrumb mixture for extra flavor.
- Mix shredded cheddar with the parmesan for a cheesy twist.
- Serve with marinara sauce and fresh basil for an Italian-style version.
- Can substitute chicken breast strips for tenders.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze uncooked breaded tenders for later.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 1g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 120mg
