Crispy Oven Baked Chicken Tenders
Golden, crunchy chicken strips breaded in seasoned panko and baked to perfection without the need for deep frying.
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Ingredients
- 1 1/2 lbs Chicken tenderloins
- 2 cups Panko breadcrumbs
- 1/2 cup All-purpose flour
- 2 count Large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1/4 cup Parmesan cheese, grated(optional)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 can Olive oil spray
Instructions
- 1
Preheat your oven to 400°F (200°C) and place a wire rack over a large baking sheet.
- 2
In a shallow bowl, mix the panko breadcrumbs with garlic powder, paprika, salt, pepper, and parmesan cheese.
- 3
In a second bowl, whisk the eggs and Dijon mustard together until smooth.
- 4
Place the flour in a third shallow bowl for the initial coating.
- 5
Dredge each chicken tender in flour, dip into the egg mixture, and then press firmly into the panko mixture until fully coated.
- 6
Arrange the tenders on the wire rack and lightly spray the tops with olive oil spray to help them brown.
- 7
Bake for 15-20 minutes, flipping halfway through, until the internal temperature reaches 165°F and the coating is golden brown.
- 8
Let the chicken rest for 2 minutes before serving to maintain the crunch.
Nutrition per Serving
340
Calories
35g
Protein
28g
Carbs
9g
Fat
2g
Fiber
1g
Sugar
680mg
Sodium
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