Baked Chicken Tenders
350kcal
Ingredients
Chicken and Coating
- 1 lb chicken breast, cut into strips Chicken breasts cut into tenders
- 1 cup breadcrumbs Panko breadcrumbs for extra crunch
- 1/2 cup grated Parmesan cheese For added flavor
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 1/2 cup flour For dredging
- 2 eggs beaten Help the crumbs stick
- Cooking spray or olive oil For baking
Method
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, mix together breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- Set up a breading station; place flour in one dish, beaten eggs in another, and the breadcrumb mixture in a third.
- Dredge each chicken strip in flour, dip in eggs, and then coat with the breadcrumb mixture.
- Place the coated chicken strips on a baking sheet lined with parchment paper.
- Lightly spray the tops with cooking spray or drizzle with olive oil.
- Bake for 20-25 minutes or until golden brown and cooked through, turning halfway.
Serving Suggestions
- Serve warm with ketchup, ranch, honey mustard, or BBQ sauce.
- Add a side salad, steamed veggies, or fries.
- For a fun wrap, place tenders in a tortilla with lettuce and sauce.
Storage
- Cool to room temperature before storing.
- Refrigerate in an airtight container for up to 3 days.
- To reheat, warm in a 375°F (190°C) oven for 8–10 minutes to keep them crispy.
- You can freeze cooked tenders in a freezer bag for up to 2 months. Thaw in the fridge before reheating.
Nutrition
Serving1gCalories350kcalCarbohydrates27gProtein30gFat15gSaturated Fat4gSodium600mgFiber1gSugar2g
Notes
Pat chicken strips dry so the coating sticks well. Use panko breadcrumbs for extra crunch. Press crumbs onto the chicken to make a good crust. Turn the tenders once during baking for even color. If you want extra flavor, marinate strips in a little buttermilk for 30 minutes before breading. For a flavor twist, try a recipe like Brazilian coconut chicken on another day.