Chicken Tenders
Crispy, golden, and oven-baked for that classic crunch without frying. Simple, reliable, and perfect any day.
Servings: 4
Ingredients:
- 2 chicken breasts, boneless, skinless, cut into strips
- 1 cup panko breadcrumbs
- ½ cup Parmesan cheese, finely grated
- 2 eggs, beaten
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- Olive oil spray or cooking spray
Method:
Start Cooking- Preheat oven to 425°F. Place a wire rack over a baking sheet and lightly grease it.
- In a bowl, mix panko, Parmesan, garlic powder, paprika, salt, and pepper.
- Pat chicken dry. Dip each strip into the egg, then coat in the breadcrumb mixture, pressing lightly.
- Arrange on the wire rack in a single layer.
- Lightly spray the tops with oil.
- Bake for 20–25 minutes, until golden and cooked through. Bon appétit.
Kitchen Tools:
- Baking sheet lined with parchment
Notes:
From the kitchen
- Use a wire rack to keep the bottom crispy, not soggy.
- Do not overcrowd the tray, air circulation is key for even crisping.
- For deeper color, spray lightly halfway through baking.
- Add ½ tsp onion powder or Italian seasoning for extra flavor.
- Use chicken tenders instead of breasts for easier prep.
- Double coat (egg → crumbs → egg → crumbs) for a thicker crust.
- Swap Parmesan for Pecorino for a sharper taste.
- Serve warm with your favorite dipping sauces like honey mustard, ranch, or a garlic yogurt.
- Pair with a fresh salad, fries, or roasted vegetables for a complete meal.
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Nutrition:
Calories: 275 kcal | Carbohydrates: 12 g | Protein: 34 g | Fat: 9 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.02 g | Cholesterol: 164 mg | Sodium: 516 mg | Potassium: 520 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 498 IU | Vitamin C: 1 mg | Calcium: 197 mg | Iron: 2 mg
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