Crispy Oven-Baked Chicken Tenders
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Golden, ultra-crispy chicken tenders baked (not fried) in a parmesan and panko breadcrumb crust. Kids go crazy for these and adults love them too — serve with your favorite dipping sauces for an easy weeknight dinner.
Ingredients
- 1.5 lbs chicken tenderloins (or chicken breasts cut into strips)
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 1 tbsp Dijon mustard
- Cooking spray or 2 tbsp olive oil
- Honey mustard, ranch, or BBQ sauce for serving
Instructions
- Preheat oven to 425°F. Place a wire rack on a foil-lined baking sheet and spray with cooking spray.
- In a shallow bowl, combine panko, parmesan, garlic powder, smoked paprika, onion powder, salt, and pepper.
- In another shallow bowl, whisk eggs with Dijon mustard.
- Pat chicken dry. Dip each piece in the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture to coat all sides.
- Arrange on the prepared wire rack. Drizzle or spray lightly with olive oil.
- Bake for 18-20 minutes until golden brown and crispy, flipping halfway through. Chicken should reach 165°F.
- Serve immediately with your choice of dipping sauces.
Notes
The key to crispy baked tenders is a hot oven and a wire rack so heat circulates all around. Don't skip the parmesan in the coating — it adds incredible flavor and crunch. Dipping sauce ideas: honey mustard, ranch, or BBQ.
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