Ingredients
Scale
This recipe relies on simple, pantry-friendly ingredients to achieve maximum flavor and crispiness. Here’s what you’ll need to gather:
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into tender strips (about 1-inch thick) – Choose breasts that are uniform in thickness for even cooking. You can also use chicken tenderloins for even easier prep.
- 1 tablespoon olive oil (or avocado oil) – This helps the seasonings adhere to the chicken and adds a touch of moisture.
- 1 teaspoon salt – Essential for seasoning the chicken and enhancing its natural flavors.
- ½ teaspoon black pepper – Adds a touch of spice and depth of flavor.
- ½ teaspoon garlic powder – Provides a savory, aromatic base.
- ½ teaspoon onion powder – Complements the garlic powder and adds another layer of savory flavor.
- ½ teaspoon paprika (sweet or smoked) – Adds a hint of color and subtle smoky or sweet flavor, depending on your preference. Smoked paprika enhances the “fried” taste.
- For the Crispy Coating:
- 1 cup panko breadcrumbs – Panko is key to achieving that signature crispy crunch! Their larger, airier texture creates a much crispier coating than regular breadcrumbs.
- ½ cup grated Parmesan cheese – Adds a salty, cheesy flavor and helps with browning and crispiness. Use finely grated for best results.
- ¼ cup all-purpose flour – Helps the breadcrumbs adhere to the chicken and creates a slightly sturdier coating.
- 1 teaspoon dried Italian seasoning – Adds a blend of herbs that complements the other flavors and provides a classic Italian touch.
- ½ teaspoon salt – Enhances the flavor of the breading and balances the Parmesan cheese.
- ¼ teaspoon black pepper – Adds a touch of spice to the breading.
- 1 large egg – Acts as a binder, helping the breading stick to the chicken. Whisk it well for even coating.
- 2 tablespoons milk (or buttermilk) – Thins the egg slightly, making it easier to coat the chicken and adds a touch of richness.
Instructions
Follow these simple steps to create perfectly crispy and juicy baked chicken tenders every time:
- Preheat Your Oven and Prepare a Baking Sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Alternatively, you can use a wire rack placed on top of a baking sheet. The wire rack elevates the chicken, allowing air to circulate underneath and promoting even crisping on all sides.
- Prepare the Chicken: In a medium bowl, toss the chicken tender strips with olive oil, salt, black pepper, garlic powder, onion powder, and paprika. Massage the seasonings into the chicken to ensure even distribution. This initial seasoning step is crucial for flavorful chicken tenders. Don’t skip it! Let the chicken sit for about 5-10 minutes while you prepare the breading. This short marinating time allows the flavors to penetrate the chicken.
- Set Up Your Breading Stations: Prepare three shallow dishes or plates for your breading process.
- Dish 1: Flour Mixture: In the first dish, combine the all-purpose flour, Italian seasoning, salt, and black pepper. Whisk together to ensure everything is well combined. The flour mixture is the first layer of the breading, helping the egg adhere properly.
- Dish 2: Egg Wash: In the second dish, whisk together the egg and milk (or buttermilk) until well combined and slightly frothy. The egg wash provides moisture and helps the breadcrumbs stick to the flour-coated chicken.
- Dish 3: Panko Mixture: In the third dish, combine the panko breadcrumbs and grated Parmesan cheese. Stir well to distribute the cheese evenly throughout the panko. This panko and Parmesan mixture is the secret to the ultimate crispy coating.
- Bread the Chicken Tenders: Now it’s time to bread the chicken. Working one piece at a time, follow this three-step breading process:
- Step 1: Flour: Dredge each chicken tender in the flour mixture, ensuring it’s evenly coated on all sides. Shake off any excess flour. This creates a dry base for the egg wash to adhere to.
- Step 2: Egg Wash: Dip the flour-coated chicken tender into the egg wash, making sure it’s fully submerged. Let any excess egg drip off. The egg wash acts as the “glue” for the breadcrumbs.
- Step 3: Panko Mixture: Finally, dredge the egg-washed chicken tender in the panko mixture, pressing gently to ensure the breadcrumbs adhere well to all sides. Make sure the chicken is completely coated with panko. Pressing gently helps the panko stay in place during baking and creates a thicker, crispier crust.
- Arrange Chicken on Baking Sheet: Place the breaded chicken tenders on the prepared baking sheet in a single layer, ensuring they are not overcrowded. Overcrowding can lead to steaming rather than baking, resulting in less crispy chicken. Leave a little space between each tender for even cooking and crisping.
- Bake to Golden Perfection: Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the breading is golden brown and crispy. The cooking time may vary slightly depending on the thickness of your chicken tenders and your oven. To ensure even browning, you can flip the chicken tenders halfway through the baking time, around the 10-minute mark. Flipping helps both sides achieve optimal crispiness.
- Check for Doneness: The chicken is cooked through when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature at the thickest part of a tender. Using a meat thermometer is the most reliable way to ensure your chicken is safely cooked and not overcooked.
- Rest and Serve: Once cooked, remove the baking sheet from the oven and let the chicken tenders rest for a few minutes before serving. Resting allows the juices to redistribute within the chicken, resulting in more tender and flavorful tenders. Serve immediately while they are still hot and crispy.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fat: 25g
- Protein: 40g