Crispy Baked Chicken Breast Tenders
Crispy baked chicken breast tenders that are easy, quick, and delicious, perfect for family dinners and versatile enough to pair with various sauces.
Ingredients
Main Ingredients
- 1 pound chicken breast tenders Lean hero of the dish; can substitute with full chicken breasts cut into 1/2-inch strips.
- 1 cup breadcrumbs (panko or regular) For a lighter crunch, use panko; for a tighter crust, use regular fine breadcrumbs.
- 1/2 cup grated Parmesan cheese Use freshly grated for best results.
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste salt and pepper
- 1/2 cup flour
- 2 large eggs Lightly beaten; add a tablespoon of water or milk for extra tenderness.
- as needed cooking spray or olive oil For baking.
Instructions
Preparation
- Set a wire rack on the sheet for better air circulation.
- In a shallow bowl, combine breadcrumbs, grated Parmesan cheese, garlic powder, paprika, and a pinch of salt and pepper.
- Set out three shallow bowls: flour in one, beaten eggs in the second, and the breadcrumb mixture in the third.
- Dredge each chicken tender in flour, then dip into the beaten eggs, and finally press into the breadcrumb mixture.
- Place the coated tenders on the prepared baking sheet or wire rack, spray lightly with cooking spray or drizzle with olive oil.
Cooking
- Bake at 400°F (200°C) for 20–25 minutes, flipping once halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
- Let the tenders rest for a few minutes before serving.
Notes
Store cooked tenders in an airtight container with a paper towel for up to 3-4 days. Freeze for up to 3 months. To reheat, bake at 375°F until warm and crisp.