Baked Chicken Tenders
User Reviews
5
-
Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Baked Chicken Tenders
Description
This recipe involves a three-step coating process where chicken tenderloins are first dusted in all-purpose flour, then dipped in beaten eggs, and finally coated thoroughly in a mixture of panko, Parmesan cheese, Italian seasoning, paprika, and garlic powder mixed and lightly moistened with olive oil. Baking on a sprayed wire rack placed on a rimmed sheet allows hot air to circulate evenly, resulting in crispy, golden tenders without frying.
The seasoning blend offers a balanced flavor profile with mild heat and aromatic herbs. The preparation avoids excess oil by baking, making it a lighter alternative to fried tenders. These chicken tenders can be served with dipping sauces or as part of a main meal.
Using whole wheat flour and whole wheat panko is an option for a healthier variation.Nutrition estimates are based on approximately 1.5 tablespoons of flour adhering to the chicken.
Ingredients
- 1/3 cup all-purpose flour
- 2 large egg
- 1 1/3 cups panko bread crumbs
- 2/3 cup (1.7 oz) finely shredded Parmesan Cheese
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- 2 Tbsp olive oil
- 2 lbs. chicken tenderloin about 12 larger tenders, more is smaller
- salt freshly ground
- black pepper freshly ground
- 1 Tbsp minced parsley optional, fresh
Instructions
- Move oven rack up one level from center and preheat oven to 425 degrees. Spray an large oven safe cooling rack with non-stick cooking spray and set over a rimmed 18 by 13-inch baking sheet.
- Pour flour into a small shallow dish.
- Crack and whisk eggs in a second shallow dish.
- In a third dish (such as a pie plate) toss together panko bread crumbs, parmesan cheese, Italian seasoning, paprika and garlic powder. Drizzle with olive oil then toss well to evenly coat.
- Season both sides of chicken tenders with salt and pepper.
- Working with two at a time dip chicken tenders in flour on each side, gently shake excess off. Then transfer to eggs and coat both sides, let excess egg run off.
- Transfer to panko mixture. Coat both sides in panko mixture while pressing so mixture adheres well (you can scoop mixture up over the chicken and press, you want lots of it to stick).
- Transfer chicken tenders to prepared wire rack on baking sheet leaving some space between each piece. Repeat process to coat all chicken tenders.
- Bake in preheated oven until chicken is cooked through (165 in center of largest pieces), about 15 to 20 minutes. If you find they are browning too much just tent with foil near the end.
- Garnish with parsley if using and serve warm with desired dipping sauce (creamy honey mustard, marinara, ranch, pesto, bbq sauce, etc.).
Notes
- For a healthier option, substitute whole wheat flour and whole wheat panko bread crumbs in the coating.
- The nutrition estimate considers about 1.5 tablespoons of flour clinging to the chicken during coating.
User Reviews
Overall Rating
5
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