Crispy Baked Chicken Tenders (Print-Friendly Version)
Juicy chicken strips coated in panko crumbs, baked until crisp and golden—quick, wholesome, and crowd-pleasing.
# What You'll Need:
→ Chicken
01 -
450 g chicken breasts or chicken tenders, sliced into 2.5 cm wide strips
→ Coating
02 -
2 large eggs, beaten until smooth
03 -
100 g panko breadcrumbs or standard dried breadcrumbs
04 -
30 g grated Parmesan cheese (optional, for enhanced flavor)
05 -
1 teaspoon garlic powder
06 -
1 teaspoon paprika
07 -
0.5 teaspoon onion powder
08 -
0.5 teaspoon fine salt
09 -
0.25 teaspoon ground black pepper
→ Finishing
10 -
Olive oil spray for light coating
# How to Make It:
01 -
Trim and cut chicken breasts into evenly sized strips approximately 2.5 cm wide. If using chicken tenders, proceed directly.
02 -
In one shallow bowl, beat eggs until fully blended. In a separate bowl, whisk together breadcrumbs, Parmesan cheese if using, garlic powder, paprika, onion powder, salt, and black pepper.
03 -
Sprinkle the chicken strips with a pinch of salt and black pepper for added seasoning.
04 -
Dip each chicken strip into the beaten egg, letting any excess drip off. Then dredge in the breadcrumb mixture, pressing gently to ensure a solid, even coating. For extra crispness, repeat the egg and breadcrumb process once more for a double coating.
05 -
Line a baking sheet with parchment paper or a silicone baking mat for effortless cleanup. Place a wire rack on top of the tray if available to promote air circulation and maximize crispiness.
06 -
Position the breaded chicken strips on the prepared sheet or rack, spacing them apart for even cooking. Lightly mist the surface with olive oil spray to encourage golden browning.
07 -
Preheat oven to 200°C. Bake chicken tenders for 20–25 minutes, flipping halfway through. The coating should be deeply golden and chicken thoroughly cooked to an internal temperature of 74°C.
08 -
Remove from oven and allow the chicken tenders to rest for several minutes before serving hot with preferred dipping sauces.
# Additional Tips:
01 -
Double dredging in egg and crumbs creates a thicker, crunchier crust.
02 -
A wire rack prevents soggy bottoms, delivering even crispness around each tender.