Baked Chicken Tenders
These homemade baked chicken tenders are warm, crispy, and incredibly simple to make, providing a healthier alternative to fried tenders without sacrificing flavor.
Ingredients
Main Ingredients
- 1 pound chicken breasts, trimmed and cut into strips about 8–10 tenders
- 1 cup breadcrumbs use panko for extra crunch
- 1/2 cup grated Parmesan cheese use finely grated for better melting
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika smoked paprika adds depth
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon pepper adjust to taste
- 2 large eggs, beaten
- as needed Olive oil spray or a light brush of olive oil
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, combine the breadcrumbs, grated Parmesan, garlic powder, onion powder, paprika, and a pinch of salt and pepper. Mix well.
- Crack the eggs into a separate shallow bowl and beat until smooth.
- Pat the chicken strips dry with paper towels and dip each strip into the beaten eggs, letting the excess drip off.
- Press the wet chicken into the breadcrumb mixture, coating all sides, then shake off excess and place on the prepared baking sheet.
- Lightly spray the coated tenders with olive oil for browning.
Cooking
- Bake for 20–25 minutes until the crust is golden brown and chicken reaches an internal temperature of 165°F (74°C).
- Let the tenders rest for 2 minutes before serving to lock in juices.
Notes
Storage: Refrigerate in an airtight container for 3–4 days or freeze up to 2 months. Reheat at 350°F (175°C) for best texture.