Description
These EXTRA Crispy Baked Chicken Tenders are golden, crunchy, and packed with flavor, making them the perfect finger food for any occasion. Coated in a seasoned flour, egg wash, and parmesan-infused panko breadcrumb mixture, then baked to perfection, they offer a healthier alternative to frying without sacrificing crispiness.
Ingredients
Scale
Chicken
- 1.3 lb / 600 g Chicken Tenders OR Chicken Breast, sliced into strips & at room temp
Dry Ingredients
- 1/3 cup / 50 g Flour
- 1 1/4 cups / 75 g Panko Breadcrumbs
- 1 oz / 30 g Freshly grated Parmesan
- 1 tsp Paprika
- 1 tsp Salt
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Black Pepper
- 1/8 tsp Cayenne Pepper (or to taste)
Wet Ingredients
- 1 heaped tbsp Butter
- 1 Egg, beaten
- 2 tbsp Milk
Other
- Oil Spray
Instructions
- Toast Breadcrumbs: Melt 1 heaped tablespoon of butter in a frying pan over medium heat. Add 1 1/4 cups (75g) Panko breadcrumbs and stir continuously for about 5 minutes until the breadcrumbs turn a light golden color. Remove from the heat and set aside to cool.
- Preheat Oven: Set your oven to 200°C (390°F) to prepare it for baking the tenders.
- Mix Spices: In a small bowl, combine 1 teaspoon paprika, 1 teaspoon salt, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne pepper (adjust cayenne to taste).
- Prepare Coating Bowls: Line up three large bowls: In the first, mix the flour with 1 teaspoon of the spice blend. In the second, whisk together the beaten egg and milk. In the third, combine the toasted breadcrumbs with freshly grated Parmesan and the remaining spice mixture.
- Coat Chicken: Dip each chicken tender first into the seasoned flour, shaking off excess, then into the egg wash, and finally into the breadcrumb mixture, ensuring thorough coating on each tender, especially in the final step.
- Arrange for Baking: Place the coated tenders spaced apart on a baking tray; ideally use a wire rack to elevate them for even crisping. Lightly spray the tenders with oil to promote crispiness.
- Bake: Bake in the preheated oven for 15-20 minutes until the tenders are golden brown, crispy, and cooked through. If the tenders begin to char, reduce the oven temperature slightly.
- Rest and Serve: Transfer the cooked tenders to a cooling rack for a few minutes to allow steam to escape and maintain crispness. Serve warm with your favorite dipping sauce.
Notes
- Using a wire rack when baking helps the chicken tenders stay crispy by allowing air to circulate around them.
- Ensure chicken is at room temperature before coating to help with even cooking.
- Toasted panko breadcrumbs add an extra layer of crunch and flavor to the tenders.
- The recipe yields approximately 16 tenders, serving about 4 people.
- Adjust cayenne pepper to suit your heat preference.
Nutrition
- Serving Size: 1 serving (approx. 4 tenders)
- Calories: 354 kcal
- Sugar: 1.72 g
- Sodium: 914 mg
- Fat: 11.21 g
- Saturated Fat: 4.038 g
- Unsaturated Fat: 4.832 g
- Trans Fat: 0.084 g
- Carbohydrates: 19.21 g
- Fiber: 1 g
- Protein: 41.21 g
- Cholesterol: 275 mg
