Crispy Baked Chicken Tenders
These crispy oven baked chicken tenders are golden, crunchy, and juicy, all without frying. They're an easy option perfect for weeknight dinners and picky eaters.
Servings: 4
Ingredients
- 1-1.5 pounds chicken tenderloins or chicken breast sliced into strips
- 2 eggs
- 1 cup panko breadcrumbs plain/unseasoned
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/3 teaspoon black pepper
- non-stick cooking spray
Instructions
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper, set aside.
- In a baking dish or shallow bowl combine breadcrumbs, onion powder, garlic powder, paprika, salt and pepper. Stir to mix well.
- In a separate dish whisk eggs well.
- One at a time dip chicken tenders into egg, allowing any excess to drip off.
- Next press the coated chicken into the breadcrumb mixture until well coated on all sides. Transfer to prepared baking sheet.
- Lightly spray tops of breaded chicken tenders with cooking oil spray.
- Bake for 15 minutes. Flip and bake an additional 5 minutes until chicken tenders are golden brown on both sides and have reached a minimum internal temperature of 165 degrees F.
Notes
- Use a fork to remove tendons. You can easily remove them by pulling it through the teeth of a fork. Hold the teeth of the fork down on a cutting board. Thread the tendon through one side of the fork, use a paper towel for better grip and pull. The tendon comes out and the chicken stays behind.
Nutrition
Serving: 2chicken tenders | Calories: 226kcal | Carbohydrates: 12g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 154mg | Sodium: 710mg | Potassium: 507mg | Fiber: 1g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg
