Description
These Crispy Homemade Baked Chicken Tenders are crunchy on the outside and juicy on the inside, offering a healthier alternative to drive-thru nuggets without the mess of deep frying.
Ingredients
Main Ingredients
- 1 pound chicken tenderloins or chicken breast cut into strips
- 1 cup all-purpose flour, seasoned with salt, pepper, garlic powder, and paprika
- 2 large eggs, beaten with a splash of milk or water
- 1 cup panko breadcrumbs
- 1 tablespoon oil, for the crumbs and the rack (Use just enough to lightly coat)
- optional: grated Parmesan, onion powder, smoked paprika, cayenne (For added flavor)
- salt and pepper, to taste
- fresh parsley or chives, for garnish
Instructions
Preparation
- Place a wire rack on a sheet pan and lightly oil it to prevent sticking.
Breading and Resting
- Pat the chicken dry and dip each piece in flour, shaking off the excess.
- Coat in the beaten egg, then press firmly into the panko, ensuring it’s well covered.
- Place each breaded piece on the wire rack and let rest for 5 to 10 minutes while the oven preheats to 425°F.
Baking
- Bake at 425°F for 8 to 10 minutes, then flip the tenders and bake for another 6 to 8 minutes until golden.
- If desired for deeper color, broil for 1 to 2 minutes at the end, watching closely.
Serving
- Let them rest for 3 minutes before serving so the juices settle and the crust sets.
Notes
You can bread the chicken up to 24 hours in advance and bake straight from the fridge. For leftovers, store in an airtight container for up to 3 days. Reheat on a rack at 375°F for 8 to 10 minutes to refresh the crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: American