Chicken Tenders
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
295 kcal
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Course
Main Course
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Cuisine
American
Chicken Tenders
Description
The recipe starts by seasoning chicken tenderloins with salt and pepper. A three-step coating process involves a dry mix of all-purpose flour, cornstarch, smoked paprika, garlic and onion powder, salt, and black pepper; an egg and water wash; and finally panko breadcrumbs pressed firmly onto each piece. Arranged on a wire rack over a baking sheet, the tenders bake uncovered with periodic spraying of nonstick cooking spray to help crisp the coating.
Baking instead of frying produces tenders with a crunchy exterior and juicy interior while reducing oil usage. Flipping midway ensures even cooking and browning on all sides. The panko coating gives a light, crispy texture distinct from finer breadcrumbs.
These chicken tenders are well suited for serving alongside ketchup, BBQ sauce, honey mustard, ranch, or other dips. They make a versatile option for family meals or casual entertaining. Baking times may vary slightly depending on tender thickness, until fully cooked through.
Ingredients
- 1/3 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon smoked paprika or paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 egg large
- 1 tablespoon water
- 1 1/3 cups panko
- 1 lb chicken tenderloin
- ketchup BBQ sauce, honey mustard, ranch, fry sauce, optional sauce
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with a wire rack. Spray the wire rack with nonstick cooking spray and set aside.
- Season the chicken tenders with salt and pepper. Set aside.
- Get out three shallow bowls. In the first bowl or plate, whisk together the flour, cornstarch, paprika, salt, garlic powder, onion powder, and pepper. In the second bowl, use a fork to beat the eggs and water together. Put the panko in the third bowl.
- Season the chicken with salt and pepper. Dredge the chicken tenders in the seasoned flour mixture, coating both sides. Next, dip in the egg mixture, and then transfer to the dish with the panko. Coat both sides of the tenders with panko, pressing firmly so the panko sticks.
- Arrange the chicken tenders on the wire rack, making sure they aren’t touching. Spray the coated tenders with nonstick cooking spray.
- Bake for 10 minutes. Flip and spray with nonstick cooking spray. Bake for 5 to 10 more minutes or until cooked through. You can broil the chicken tenders for 2 minutes if you want an extra golden, crispy coating.
- Remove from the oven and serve warm with desired dipping sauces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 31g | 62% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 892mg | 37% |
| Potassium | 506mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 153IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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