Crispy Baked Chicken Tenders (Panko)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
13 mins
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Servings
12 pieces
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Calories
88 kcal
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Course
Main Course
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Cuisine
American
Crispy Baked Chicken Tenders (Panko)
Description
This recipe starts by toasting panko breadcrumbs on a lined baking sheet to enhance their natural crispness. The toasted panko is then mixed with dried oregano, onion powder, kosher salt, garlic powder, and freshly ground black pepper for a well-rounded seasoning. Chicken tenderloins, thoroughly dried, are coated in an egg wash before being pressed into the breadcrumb mixture to form a thick crust.
Baking the coated tenders on a greased wire rack allows hot air to circulate underneath, preventing sogginess and ensuring even cooking. The baking temperature is increased after toasting the panko to ensure a good crust forms quickly without drying out the chicken. This method produces crispy exterior tenders with juicy, tender centers.
These chicken tenders can be served with dipping sauces of choice and work well as a main dish or for casual snacking. Toasting the panko ahead can save time on preparation, and using gluten-free panko can adapt the recipe for dietary needs.
Serving immediately after baking preserves the crunchy texture best as leftovers may lose crispness over time.
Ingredients
- 1 cup panko breadcrumbs unseasoned
- cooking spray or oil
- 2 pounds chicken tenderloin
- 1 tsp oregano dried
- 1 tsp onion powder
- 1 tsp kosher salt coarse, not fine salt
- ½ tsp garlic powder
- ¼ tsp black pepper freshly ground
- 1 egg large
- dipping sauces of your choice
Instructions
- Preheat oven to 400F, with rack on lower middle position. Line a large baking sheet with foil and generously grease the foil. Add panko breadcrumbs in a single layer on greased foil; spray oil over the top of the panko. Brown panko for 4 minutes, or until golden and crisp. Toasting the panko is the secret to the crunch. Let cool while you continue with recipe.
- Meanwhile, increase oven temp to 450F, keeping rack on lower middle position. Use paper towels to thoroughly dry chicken tenderloins. Set chicken aside. In a shallow pan (I use pie pans) combine toasted panko with oregano, onion powder, salt, garlic powder, and pepper. Stir to combine well. In a separate shallow pan, combine the egg with 1 TB water, whisking to incorporate.
- Replace the foil on large baking sheet and place a wire rack over it. Generously grease the rack. Dip a chicken tenderloin into the egg mixture, coating well and letting excess drip off. Coat generously with panko mixture. Place on greased wire rack. Repeat with remaining chicken tenderloins, leaving at least an inch of space between each one on the rack.
- Spray tops of chicken tenders with oil. Bake 11-13 minutes or until chicken is just cooked and the coating is nicely browned (actual bake time depends on thickness of chicken and your oven.) Serve immediately while fresh from the oven, with dipping sauces of your choice.
Notes
- To make this recipe gluten-free, substitute with gluten-free panko breadcrumbs.
- The panko mixture can be prepared up to a day ahead to save time on baking day.
- For best texture, serve the chicken tenders immediately after baking to maintain their crispiness.
- Consider pairing with quick homemade dipping sauces like honey mustard or ranch for added flavor variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 88kcal | 4% |
| Carbohydrates | 0.3g | 0% |
| Protein | 16g | 32% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 282mg | 12% |
| Potassium | 285mg | 6% |
| Fiber | 0.1g | 0% |
| Sugar | 0.02g | 0% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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