Homemade Baked Chicken Tenders
Crispy and delicious chicken tenders baked to perfection, perfect for family dinners and gatherings.
Ingredients
Chicken and Coating
- 1 pound Boneless, skinless chicken breasts Can substitute with chicken thighs for a juicier option.
- 1 cup Panko breadcrumbs Whole wheat panko can be used for a healthier option.
- 1/2 cup Freshly grated Parmesan cheese Substitute with cheddar if preferred.
- 1 large Egg For a vegan option, use a flax egg.
- 2 tbsp Olive oil Can be substituted with avocado oil or omitted for a lighter version.
Spices
- 1 tsp Garlic powder For depth of flavor.
- 1 tsp Onion powder Adds a savory sweetness.
- 1 tsp Paprika For a hint of smokiness.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice the chicken breasts into tender-sized strips, about 1 inch wide.
- In one bowl, whisk together the egg. In another bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
Breading and Baking
- Dip each chicken strip in the egg and allow any excess to drip off, then coat it generously with the panko mixture.
- Place the breaded tenders on the prepared baking sheet and drizzle lightly with olive oil.
- Bake for 15-20 minutes, flipping halfway, until golden and crispy, and the internal temperature reaches 165°F (74°C).
Serving
- Let the chicken tenders cool for a couple of minutes before serving.
- Enjoy with your favorite dips or alongside a salad.
Notes
For a healthier option, use whole wheat breadcrumbs. Provide an array of dips for a fun meal with kids.