Baked Chicken Tenders
Golden, crispy baked chicken tenders that stay juicy inside. Easy, family-friendly oven-baked tenders with a seasoned breadcrumb coating — a healthier alternative to frying.
Print
Pin
Servings: 4 servings
Calories: 360kcal
Ingredients
- 1 1/2 lb 700 g chicken tenders or thinly sliced chicken breasts
- 1 cup plain breadcrumbs or panko
- 1/2 cup grated Parmesan cheese optional
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk or water
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika smoked or sweet
- 1/2 tsp dried oregano or Italian seasoning
- Cooking spray or 1–2 tbsp olive oil for brushing
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment and place a wire rack on top if available.
- Pat chicken tenders dry with paper towels so the coating adheres.
- Season the tenders lightly with salt and pepper.
- Set up a dredging station: bowl 1 – flour with a pinch of salt; bowl 2 – beaten eggs mixed with milk; bowl 3 – breadcrumbs combined with Parmesan, garlic powder, paprika and oregano.
- Coat each tender in flour, shaking off excess.
- Dip the floured tenders into the egg wash, letting excess drip off.
- Press tenders into the breadcrumb mixture so crumbs adhere evenly.
- Arrange breaded tenders on the wire rack or on the lined sheet with space between them.
- Lightly spray or brush the tenders with oil to encourage browning.
- Bake for 12–15 minutes, flipping once halfway and brushing the turned side with a little more oil. Cook until internal temperature reaches 165°F (74°C) and coating is golden.
- Let rest 2–3 minutes before serving. Garnish with chopped parsley and serve with dipping sauces.
Nutrition
Calories: 360kcal | Carbohydrates: 22g | Protein: 38g | Fat: 12g | Fiber: 1g