Crispy Oven Baked Chicken Tenders
User Reviews
5
Crispy Oven Baked Chicken Tenders
Description
The recipe begins by toasting panko bread crumbs in the oven until golden brown, enhancing their crunch and color. These toasted crumbs are combined with finely grated Parmesan cheese and a small amount of flour to create the dry coating. Chicken breasts are sliced thinly into strips and seasoned lightly with garlic powder, salt, and pepper.
The wet coating is prepared by whisking together egg, mayonnaise, garlic powder, flour, salt, and pepper, forming a thick batter that clings to the chicken. Each strip is dipped in the wet mix, then pressed into the dry breadcrumb mixture to ensure even coverage. The coated strips are placed on a wire rack over a sheet pan, baked at 350°F for about 18-20 minutes, and turned halfway for uniform crispness.
These chicken tenders offer a crisp exterior with a juicy, tender interior. Using panko crumbs toasted beforehand is key to achieving an evenly browned crust. Freshly grated Parmesan adds depth and savory flavor but can be substituted with Asiago or extra sharp Cheddar if needed.
Toast panko breadcrumbs before coating to promote even browning and crispiness.Use freshly grated Parmesan for best flavor; Asiago or sharp Cheddar can be substitutes.Monitor baking closely to avoid undercooked or overcooked chicken strips.Only panko breadcrumbs produce the desired crispy texture; regular breadcrumbs are not recommended.
Ingredients
- 2 chicken breast cut into thin strips/fingers, large
For seasoning-
- ½ teaspoon garlic powder
- salt to taste
- black pepper to taste
- olive oil for spraying
For coating –
Dry:
- ⅔ cup panko crumbs
- ½ cup Parmesan Cheese finely grated
- 1 ½ tablespoon flour
Wet:
- 1 egg
- 1 tablespoon mayonnaise
- ½ teaspoon garlic powder or fresh minced garlic
- ½ teaspoon flour
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 350F.
- Toast panko bread crumbs in oven for 4 minutes by spreading it on a lightly greased baking tray. Once the crumbs begin to turn golden brown remove it and let it cool completely.
- Scrape toasted panko into a large bowl or wide bowl. Mix grated Parmesan and little flour to it. Mix well.
- Into another wide bowl break an egg, add mayo, salt, pepper and garlic. Mix into lump free coating.
- Make a butterfly cut on chicken breasts but separating into two pieces. Cut thin strips or fingers out of each piece.
- Dip chicken strips in batter, left with right hand and place it in bread crumbs, use your left hand while working with dry coating. Sprinkle enough bread crumb coating on both sides and press tightly to ensure chicken is coated well. Lift and place on wired messed lined above a sheet pan.
- Preheat oven to 350 F, bake for 18 to 20 minutes turning it once mid way during the bake time.
- Serve as a dip-able finger food along with dipping sauce like marinara sauce, ranch, or honey mustard dip. It’s great to be served along with creaser’s salad or any salad), pasta or rice for your quick weeknight dinner.
Notes
- Toasting panko breadcrumbs before coating improves browning and crunch.
- Freshly grated Parmesan is preferred; Asiago or sharp Cheddar may substitute.
- Adjust baking time if chicken strips vary in thickness to ensure proper cooking.
- Use panko breadcrumbs exclusively for a crispy golden crust; avoid regular breadcrumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 270kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 31g | 62% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 123mg | 41% |
| Sodium | 442mg | 18% |
| Potassium | 464mg | 10% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 178mg | 18% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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