Baked Chicken Tenders
Enjoy crispy, golden-brown baked chicken tenders that are tender, flavorful, and perfect for meal prep or satisfying snacks.
Ingredients
For the Chicken Tenders
- 1 pound Chicken breast strips Main protein source, ensuring tender bites.
- 1 cup Breadcrumbs For that golden, crispy outside.
- 1/2 cup Grated Parmesan cheese Adds a savory richness.
- 1 teaspoon Garlic powder Infuses a flavorful depth.
- 1 teaspoon Paprika Enhances the color and adds a mild warmth.
- 1 teaspoon Salt Balances all the flavors beautifully.
- 1/2 teaspoon Black pepper Adds a subtle kick to the profile.
- 1/2 cup Flour Helps create a fluffy coating.
- 2 large Eggs Bind the breadcrumbs to the chicken for a perfect crust.
- As needed Cooking spray or oil Necessary for a crispy finish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper for easy cleanup.
- Prepare three shallow bowls: one with flour, one with beaten eggs, and the third with a mix of breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper.
- Cut the chicken breast into uniform strips for even cooking.
Cooking
- Dredge each chicken strip through the flour, shaking off excess.
- Dip into the beaten eggs, allowing any excess to drip off.
- Coat in the breadcrumb mixture, pressing lightly to adhere.
- Arrange the coated tenders on the prepared baking sheet, ensuring they don’t touch.
- Lightly spray the tops with cooking spray to encourage browning.
Serving
- Bake in the preheated oven for 20–25 minutes, until golden brown.
- Check for doneness; the internal temperature should reach 165°F (74°C).
- Remove from oven and allow to cool for a few minutes before serving.
- Serve warm with your favorite dipping sauce or atop a fresh salad.
Notes
For extra crunch, use panko breadcrumbs instead of regular breadcrumbs. Marinate the chicken strips in yogurt beforehand for added tenderness. Double the batch and freeze half for busy nights. Use an air fryer for crispier results while cutting down on the oil.