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Crispy Baked Chicken Tenders

Achieve perfectly crispy baked chicken tenders without deep-frying by focusing on minimizing moisture, using high heat, and incorporating a little oil. This recipe uses panko breadcrumbs and a wire rack for optimal crispness.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken tenders
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • paper towels
  • 3 shallow dishes
  • baking sheet
  • wire rack
  • Oven

Method
 

  1. Pat the chicken tenders dry with paper towels.
  2. In three separate shallow dishes, place the flour, the beaten eggs, and the panko breadcrumbs mixed with Parmesan cheese, olive oil, garlic powder, onion powder, paprika, salt, and pepper.
  3. Dredge each chicken tender in the flour, shaking off any excess.
  4. Dip it in the beaten egg, making sure it's fully coated.
  5. Press it into the panko breadcrumb mixture, ensuring it's evenly coated on all sides.
  6. Place the breaded chicken tenders on a wire rack set inside a baking sheet.
  7. Bake in a preheated oven at 400°F (200°C) for 18-22 minutes, or until the chicken is cooked through and the breading is golden brown and crispy. Flip halfway through for even browning.
  8. Let the chicken tenders rest for a few minutes before serving.

Notes

Pat the chicken tenders as dry as possible. Always bake on a wire rack for even crisping. Use panko breadcrumbs for maximum crunch. Mix Parmesan cheese and olive oil into the breadcrumb mixture. Bake at 400°F (200°C) for optimal results. Don't overcrowd the baking sheet. You can add hot honey sauce after baking or incorporate flavors from Cheesy Garlic Chicken Wraps into the breading for variations.