Baked Chicken Tenders
Enjoy these golden, crispy baked chicken tenders that are juicy on the inside, perfect for busy weeknights or lunchboxes, and easy to prepare with pantry staples.
Ingredients
Main Ingredients
- 1 pound chicken breast, cut into strips (about 8–10 tenders) Trim and slice into even pieces for uniform cooking.
- 1 cup breadcrumbs (panko for extra crunch) Panko breadcrumbs recommended for crunchier texture.
- 1/2 cup all-purpose flour Can be substituted with gluten-free flour.
- 2 large eggs, beaten Provide the needed coating for breadcrumbs.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- as needed cooking spray or a little oil for baking Helps in browning the tenders without excessive grease.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Put the flour in a shallow bowl. Beat the eggs in a second bowl. Combine the breadcrumbs, salt, pepper, garlic powder, and paprika in a third bowl.
Coating
- Coat each chicken strip in flour, shaking off excess. Dunk it in the beaten eggs to fully coat. Press it into the breadcrumb mixture so the pieces are well covered.
- Place the coated tenders on the prepared baking sheet in a single layer, leaving space between them.
- Lightly spray the tops of the tenders with cooking spray or brush with a little oil to encourage browning.
Baking
- Bake for 20–25 minutes, flipping once halfway through. The tenders are done when they’re golden brown and reach an internal temperature of 165°F (74°C).
- Let them rest for 2 minutes, then serve warm with your favorite dipping sauce.
Notes
Store cooled tenders in an airtight container for up to 3 days. For freezing, flash-freeze on a tray for 1 hour, then transfer to a freezer bag for up to 2 months. Reheat in a 375°F (190°C) oven or toaster oven to maintain crispiness.