These baked chicken tenders have a deliciously crispy panko bread crumb coating for that extra crunch factor without the guilt of frying! You can marinate the tenders in light buttermilk in the refrigerator for 1 hour instead of dipping in the beaten egg.
Ingredients
- cooking spray:
- egg: 1 piece (beaten)
- ¼ cups panko bread crumbs: 1 piece
- garlic powder: 2 tsp
- onion powder: 1 tsp
- ground paprika: 1 tsp
- kosher salt: 1 tsp
- ground black pepper: 1 tsp
- skinless, boneless chicken tenders, cut into 1/2-inch strips lengthwise: 4 piece
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
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Place egg in a shallow dish. Place panko, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dotdash Meredith Food Studios
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Dip 2 chicken strips into egg, then place into panko mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken. Dotdash Meredith Food Studios
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Spray each chicken tender with cooking spray twice.
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Bake tenders in the preheated oven for 7 minutes. Flip and continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Broil tenders in the preheated oven for extra crunch, about 1 to 2 minutes more. Dotdash Meredith Food Studios
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Serve hot and enjoy! Dotdash Meredith Food Studios
