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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 People
Course: Side Dish
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Lightly spray each chicken tender with cooking spray to enhance crispness during baking.
  5. 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.
  6. Adjust the oven rack to about 6 inches from the heat source and preheat the broiler.
  7. Broil the chicken tenders for 1 to 2 minutes to achieve an extra crispy finish.
  8. Remove the chicken tenders from the oven, serve immediately, and enjoy.