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Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into strips
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Cooking spray or olive oil
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with cooking spray or brush with olive oil.
- In a shallow dish, combine the flour, salt, pepper, paprika, garlic powder, and cayenne pepper (if using).
- In another shallow dish, place the beaten eggs.
- In a third shallow dish, place the panko breadcrumbs.
- Dredge each chicken tender strip first in the flour mixture, ensuring it’s fully coated. Shake off any excess flour.
- Dip the floured chicken tender into the beaten eggs, letting any excess drip off.
- Finally, coat the chicken tender thoroughly with panko breadcrumbs, pressing gently to adhere.
- Place the coated chicken tenders on the prepared baking sheet in a single layer.
- Lightly spray the tops of the chicken tenders with cooking spray or drizzle with a little olive oil for extra crispiness.
- Bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the coating is golden brown and crispy.
- Serve hot with your favorite dipping sauces.
Notes
- For gluten-free tenders, substitute gluten-free breadcrumbs and all-purpose flour.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C).
- Adjust seasonings to your preference.
- These tenders can be made ahead and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 4 oz
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg