Crispy Baked Chicken Tenders
Recipe by Gingham
Golden, crunchy tenders from the oven, with a Parmesan crumb that browns without frying.
Ingredients
- 1 1/2 lb chicken tenders, or breasts cut into strips
- 1 tsp kosher salt, divided
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan
- 1 tsp garlic powder
- 1 tsp paprika
- 3 tbsp olive oil
- Honey mustard, ketchup, or ranch, to serve
Method
Heat the oven to 425°F. Set a wire rack in a rimmed sheet pan and grease the rack, or line the pan with parchment.
Pat the chicken dry and season it with half the salt.
Set out three shallow dishes: the flour in one, the eggs beaten with a splash of water in the next, and in the last the panko, Parmesan, garlic powder, paprika, the rest of the salt, and the oil, rubbed together with your fingers until the crumbs are evenly damp.
Coat each strip in flour, then egg, then press it into the crumbs on both sides. Lay them on the rack without touching.
Bake until golden and cooked through (165°F inside), 15 to 20 minutes.
Serve with something to dip them in.
Notes from the source
Freeze baked tenders on a tray, then bag them. Reheat at 400°F for 10 to 12 minutes.