Easy Baked Chicken Tenders
These baked chicken tenders feature a crispy panko breadcrumb coating, providing a satisfying crunch without the need for frying. For an added layer of flavor and tenderness, marinate the tenders in a light buttermilk mixture for one hour instead of using a beaten egg.
Ingredients
- 1 large egg beaten
- 1 ¼ cups panko breadcrumbs
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 4 skinless boneless chicken tenders, cut into ½-inch strips
- Cooking spray
Instructions
- reheat your oven to 450°F (230°C). Line a baking sheet with aluminum foil and lightly coat it with cooking spray to prevent sticking.
- In a shallow dish, beat the egg and set it aside. In a large zip-top freezer bag, combine the panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Seal the bag and shake to mix the ingredients thoroughly.
- Take the chicken strips and dip them into the beaten egg, ensuring each piece is coated evenly. Next, place the egg-covered chicken strips into the panko mixture and shake the bag to coat them fully with the breadcrumb blend. Arrange the coated chicken pieces on the prepared baking sheet.
- Lightly spray each chicken tender with cooking spray to enhance crispness during baking.
- Bake the chicken tenders in the preheated oven for 7 minutes. Flip them over and continue baking for an additional 7 minutes, or until the chicken is no longer pink in the center.
- Adjust the oven rack to about 6 inches from the heat source and preheat the broiler.
- Broil the chicken tenders for 1 to 2 minutes to achieve an extra crispy finish.
- Remove the chicken tenders from the oven, serve immediately, and enjoy.