Description
Crispy and flavorful baked chicken tenders coated in a seasoned breadcrumb mixture, perfect for a quick and healthy meal. These tenders are baked to golden perfection, offering a delicious alternative to fried chicken with a satisfying crunch and tender interior.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts (Cut into strips about 1 to 1.5 inches wide)
Coating
- 1 cup all-purpose flour (First coating to help the egg mixture adhere)
- 2 large eggs (Beaten, acts as a binder)
- 1 cup seasoned breadcrumbs (Store-bought or homemade with herbs and spices)
- 1 teaspoon garlic powder (Adds savory depth)
- 1 teaspoon onion powder (Enhances overall taste)
- 1 teaspoon paprika (Adds smokiness and color)
- 1 teaspoon salt (Essential for flavor)
- 1/2 teaspoon black pepper (Adds a hint of heat)
Additional
- Cooking Spray (To lightly coat the chicken before baking)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough to bake the chicken tenders evenly and achieve a crispy exterior.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent the tenders from sticking and to aid in even cooking.
- Set Up Breading Station: Arrange three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with seasoned breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and black pepper.
- Coat Chicken Strips: Dredge each chicken strip first in the flour to coat lightly, then dip it into the beaten eggs to help the breadcrumbs stick, and finally coat it thoroughly in the seasoned breadcrumbs.
- Place on Baking Sheet: Arrange the coated chicken strips evenly spaced on the prepared baking sheet to ensure even baking and crispiness on all sides.
- Apply Cooking Spray: Lightly spray the chicken tenders with cooking spray or drizzle a small amount of olive oil to help them brown and get crispy in the oven.
- Bake: Bake the tenders in the preheated oven for 15 to 20 minutes, flipping them halfway through to ensure even cooking until the internal temperature reaches 165°F (75°C) and coating is golden brown.
- Rest and Serve: Let the chicken tenders rest for a few minutes after baking to allow juices to redistribute, then serve warm.
Notes
- For extra crispiness, you can broil the tenders for the last 1-2 minutes of baking but watch closely to avoid burning.
- If you prefer gluten-free, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- Use a meat thermometer to ensure the chicken reaches safe internal temperature without overcooking.
- Season your breadcrumbs with additional herbs such as parsley or thyme for added flavor.
- These tenders are great served with dipping sauces like ranch, honey mustard, or barbecue.
