Baked Chicken Tenders
Delicious baked chicken tenders with a crunchy exterior and juicy inside, perfect for family meals and meal prep.
Ingredients
Main Ingredients
- 1 pound chicken breast or tenderloins Provides a lean source of protein.
- 1 teaspoon salt Enhances natural flavors.
- 1 teaspoon pepper Enhances natural flavors.
- 1 large egg Helps bind the coating.
- 1/2 cup sour cream Adds richness and moisture.
- 1/4 cup flour Aids in batter adhesion.
- 1 tablespoon Dijon mustard Adds tangy flavor depth.
- 1 teaspoon hot sauce Adds a subtle kick.
- 1 tablespoon honey Balances the dish sweetness.
- 1 teaspoon garlic powder Enhances flavor.
- 1 teaspoon paprika Adds color and mild spice.
- 1 cup panko breadcrumbs Provides ultra-crispy coating.
- 2 tablespoons butter Enriches breadcrumbs.
- 1/4 cup Parmesan cheese Elevates flavor profile.
Instructions
Preparation
- Preheat the oven to 400°F.
- Slice the chicken into strips and pound them until they are about 1/2-inch thick.
- Pat the chicken dry and sprinkle with salt and pepper.
- In a bowl, mix together the egg, sour cream, flour, Dijon mustard, hot sauce, honey, garlic powder, and paprika.
- Add the chicken strips to the bowl and coat them well with the batter mixture. Allow to marinate briefly.
- In another bowl, mix the panko breadcrumbs with melted butter and bake for about 6 minutes to toast lightly.
- Once toasted, mix the breadcrumbs with grated Parmesan cheese.
- Coat the marinated chicken tenders thoroughly with the breadcrumb mixture.
- Place the coated chicken strips on a cooling rack set on a baking sheet.
- Bake the chicken for 18-20 minutes or until golden brown and cooked through.
- Enjoy with your favorite dipping sauce.
Notes
For extra flavor, let the batter-coated chicken marinate for at least 30 minutes. Use a cooling rack for even baking and crunchiness. Optionally, double-dip for extra crispy tenders.