Baked Crispy Chicken Tenders (Printer-Friendly)
Crispy, juicy chicken tenders baked to perfection with a savory panko and Parmesan crust.
# What You'll Need:
→ Chicken
01 -
2 lbs boneless, skinless chicken breasts, cut into 1-inch thick strips
→ Flour Mixture
02 -
1 cup all-purpose flour
03 -
1 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1/2 teaspoon paprika
08 -
1/2 teaspoon dried thyme
→ Egg Wash
09 -
2 large eggs
10 -
1/4 cup milk
→ Breadcrumb Coating
11 -
2 cups panko breadcrumbs
12 -
1/2 cup grated Parmesan cheese
→ Finishing
13 -
1/4 cup olive oil
14 -
Cooking spray
# Steps to Follow:
01 -
Cut the chicken breasts into 1-inch thick strips, ensuring uniform size for even cooking.
02 -
Combine all-purpose flour, salt, black pepper, garlic powder, onion powder, paprika, and dried thyme in a shallow dish. Whisk to distribute spices evenly.
03 -
In a separate shallow dish, whisk together eggs and milk until the mixture is homogenous.
04 -
Mix panko breadcrumbs and grated Parmesan cheese thoroughly in another shallow dish.
05 -
Dredge each chicken strip in the flour mixture, shaking off excess. Dip into the egg wash, allowing excess to drip off, then press into the breadcrumb mixture for an even coating. Repeat for all strips.
06 -
Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly spray with cooking spray to prevent sticking.
07 -
Place breaded chicken strips in a single layer on the baking sheet, ensuring they do not touch. Drizzle olive oil evenly over the strips to promote browning.
08 -
Bake for 20–25 minutes until the chicken reaches an internal temperature of 165°F and the coating is golden and crispy.
09 -
For enhanced crunch, broil the tenders for an additional 1–2 minutes, watching carefully to avoid burning.
10 -
Remove from oven and let rest for a few minutes to allow juices to redistribute before serving.
# Extra Suggestions:
01 -
Do not overcrowd the baking sheet to ensure crispiness; bake in batches if necessary.
02 -
Use a meat thermometer to verify chicken doneness at an internal temperature of 165°F.
03 -
Fresh panko breadcrumbs result in a crispier texture.
04 -
Let the tenders rest after baking for optimal juiciness.