Description
These Crispy Baked Chicken Tenders are a healthier take on a family favorite. Coated with seasoned panko breadcrumbs and baked until golden, they’re crunchy on the outside and tender on the inside. Quick to make and perfect for dipping into your favorite sauces, they’re a versatile option for snacks, dinners, or meal prep.
Ingredients
Scale
- 16 boneless, skinless chicken tenders
- 1 ¼ cups all-purpose flour
- ¼ teaspoon cayenne pepper
- 2 cups panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, beaten
- Nonstick cooking spray
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper. Spray lightly with nonstick cooking spray.
- In one bowl, mix flour, salt, black pepper, and cayenne. In another, whisk the eggs. In a third, place panko breadcrumbs.
- Dredge chicken tenders in flour, dip into eggs, and coat with panko. Press gently to adhere.
- Arrange tenders on the prepared baking sheet and spray the tops lightly with cooking spray.
- Bake for 18–22 minutes, flipping halfway. Ensure the internal temperature reaches 165°F.
- Sprinkle with paprika and coarse salt, and serve warm with your favorite sauces.
Notes
- For extra crispiness, toast the panko breadcrumbs before coating the chicken.
- These tenders are freezer-friendly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American