Name: Crispy Baked Chicken Tenders
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 lb (700 g) chicken tenders or thin strips of chicken breast — patted dry; Salt and freshly ground black pepper, to taste; 1 cup (100 g) panko breadcrumbs — toasted until pale golden; 1/2 cup (50 g) finely ground plain breadcrumbs or flour; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp fine sea salt; 2 large eggs, lightly beaten (room temperature); 2 tbsp whole milk or buttermilk; 2 tbsp unsalted butter, melted and cooled slightly; 1 tbsp finely chopped fresh parsley (optional); 1/2 cup mayonnaise (optional); 1 tbsp Dijon mustard (optional); 1 tsp lemon zest (optional); 1 tsp lemon juice (freshly squeezed, optional); Pinch of cayenne (optional)

Description

Crispy Baked Chicken Tenders offer a refined take on a classic favorite with golden, crunchy strips and a tender, juicy interior, served with a flavorful dipping sauce.

Ingredients

Scale

1 1/2 lb (700 g) chicken tenders or thin strips of chicken breast — patted dry
Salt and freshly ground black pepper, to taste
1 cup (100 g) panko breadcrumbs — toasted until pale golden
1/2 cup (50 g) finely ground plain breadcrumbs or flour
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp fine sea salt
2 large eggs, lightly beaten (room temperature)
2 tbsp whole milk or buttermilk
2 tbsp unsalted butter, melted and cooled slightly
1 tbsp finely chopped fresh parsley (optional)
1/2 cup mayonnaise (optional)
1 tbsp Dijon mustard (optional)
1 tsp lemon zest (optional)
1 tsp lemon juice (freshly squeezed, optional)
Pinch of cayenne (optional)

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Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Lightly oil the rack.
Season the chicken tenders with salt and pepper.
Set up a breading station: flour/breadcrumb mix in one shallow dish, beaten eggs and milk in a second, and toasted panko mixture in a third.
Dredge each tender in the dry mix, then dip in the egg wash, letting excess drip off, and press into the panko until well coated. For extra crunch, repeat the egg and panko step.
Arrange tenders on the wire rack with space between them. Brush melted butter over the tops.
Bake for 12–15 minutes, turning once halfway, until the crust is deep golden and reaches an internal temperature of 165°F (74°C).
Let the tenders rest for 3 minutes.
Whisk together the sauce ingredients until smooth and serve with the tenders.

Notes

Toast panko until pale golden for extra crunch. Use room-temperature eggs and butter for even coating. Store in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 15g
Cholesterol: 150mg