Description
These EXTRA Crispy Baked Chicken Tenders are golden, flavorful, and perfectly crunchy. Made with a triple coating of seasoned flour, egg wash, and parmesan-infused panko breadcrumbs toasted in butter, they bake up crispy in the oven without any deep frying. Perfect as a finger food or main dish, they’re quick to prepare and ideal for family meals or entertaining.
Ingredients
Scale
Chicken
- 1.3 lb / 600 g Chicken Tenders OR Chicken Breast, sliced into strips and at room temperature
Coating
- 1/3 cup / 50 g Flour
- 1 1/4 cups / 75 g Panko Breadcrumbs
- 1 heaped tbsp Butter
- 1 oz / 30 g Freshly grated Parmesan
- 1 Egg, beaten
- 2 tbsp Milk
Spices
- 1 tsp Paprika
- 1 tsp Salt
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Black Pepper
- 1/8 tsp Cayenne Pepper, or to taste
Other
- Oil Spray
Instructions
- Toast Breadcrumbs: Melt 1 heaped tablespoon of butter in a frying pan over medium heat. Add 1 1/4 cups (75 g) of panko breadcrumbs and stir continuously for about 5 minutes, or until the breadcrumbs turn light golden brown. Remove from heat and set aside.
- Preheat Oven: Preheat your oven to 200°C (390°F). This temperature ensures the tenders will cook evenly and get crispy.
- Mix Spices: In a small bowl, combine the paprika, salt, onion powder, garlic powder, black pepper, and cayenne pepper. This spice mix adds a balanced flavor with a subtle kick.
- Prepare Dipping Stations: Set up three large bowls. In the first, combine the flour with 1 teaspoon of the spice mix. In the second bowl, whisk together the beaten egg and milk. In the third bowl, mix the toasted breadcrumbs with grated Parmesan and the remaining spice mix.
- Coat Chicken: Dip each chicken tender first into the seasoned flour, making sure it’s fully coated, then into the egg and milk mixture, and finally into the breadcrumb and Parmesan mixture. Press the breadcrumbs on well for an even crispy coating.
- Arrange for Baking: Place the coated tenders spaced apart on a baking tray. If available, use a wire rack on the tray to allow air circulation underneath for extra crispiness. Lightly spray the tenders with oil spray to help browning.
- Bake: Bake in the preheated oven for 15-20 minutes or until the tenders are golden, crispy, and cooked through (internal temperature should reach 165°F/74°C). If you notice any charring, reduce the oven temperature slightly.
- Rest: Transfer the tenders to a cooling rack for a few minutes after baking to allow steam to escape and the coating to firm up even more crispily.
- Serve: Serve the extra crispy chicken tenders hot with your favorite dipping sauce for a delicious finger-licking meal.
Notes
- Ensure chicken tenders are at room temperature before coating for even cooking.
- Using a wire rack for baking helps keep the tenders crispy by allowing air to circulate beneath.
- Toasting the panko breadcrumbs in butter adds a deeper nutty flavor and extra crunch.
- Adjust the cayenne pepper amount based on your preferred spice level.
- This recipe yields approximately 16 tenders, serving about 4 people depending on portion size.
Nutrition
- Serving Size: 1 tender
- Calories: 354 kcal
- Sugar: 1.72 g
- Sodium: 914 mg
- Fat: 11.21 g
- Saturated Fat: 4.038 g
- Unsaturated Fat: 4.832 g
- Trans Fat: 0.084 g
- Carbohydrates: 19.21 g
- Fiber: 1 g
- Protein: 41.21 g
- Cholesterol: 275 mg
