The pot lid rattles and you know dinner is almost ready. That sound? It9s kinda the best signal that all your hard work is about to pay off. You catch a whiff of that savory goodness escaping, and your mouth just starts watering.
You peek through the little window or lift the edge of the lid just a smidge to see that golden perfection forming. Those chicken tenders are getting that crispy coat you9ve been dreaming about. It9s the kind of crunch that makes you wanna do a happy dance right in your kitchen.
As the pressure cooker does its thing, you recall how quick release and slow release methods changed your cooking game. The broth depth inside the pot keeps things juicy and tender. You notice the float valve dancing around, telling you when the magic9s happening inside. Can't wait to get that tender pull moment!
What Makes Pressure Cooking Win Every Round
- You get super juicy chicken every single time cause the broth depth keeps moisture locked in.
- The pressure cooker seals in flavor, making every bite taste real good.
- Cooks way faster than your normal oven or stove methods, saving you time.
- Uses quick release to get that crisp outer layer faster, so tenders ain9t soggy.
- Float valve shows when the cooking phase finishes so you don9t overcook and dry things out.
The Complete Shopping Rundown
You9re gonna wanna grab some fresh chicken tenders or chicken breast sliced up. Room temp helps with even cooking, so don9t skip that step. Flour9s next, about a third of a cup, to get that initial coating going.
Panko breadcrumbs are a must for that extra crunch. You9ll want about a cup and a quarter 6 trust me, it makes all the difference. Butter melts to toast those crumbs just right; the toasty flavor they bring is dang awesome.
Parmesan cheese freshly grated adds a savory zing that makes these tenders pop. You only need an ounce but it9s worth it. Of course, you9ll want an egg plus a bit of milk to bind everything, plus some classic spices.
Spices include paprika and salt for basic flavor, onion and garlic powder bring depth, black pepper adds whisper heat, and cayenne pepper for a little kick, but you can adjust it as you like. Last but not least, don9t forget oil spray for that baking rack.
The Exact Process From Start to Finish
Step one is preheating your oven to a nice hot 200C or 390F. Place a wire rack on your baking tray and grease it lightly with some oil spray so nothing sticks.
Next, melt your butter over medium heat in a pan and toss in your panko breadcrumbs. Toast them while stirring frequently until they9re golden and smelling all nutty. Let them cool off after that.
In a shallow bowl, mix together your flour with paprika, salt, onion powder, garlic powder, black pepper, and cayenne. This mix helps flavor the flour coating real well.
In a separate bowl, whisk that egg and milk together until you get a smooth mix. And in another bowl, combine your cooled toasted panko crumbs with freshly grated Parmesan cheese.
Now the fun part: take each chicken tender and first dredge it in the seasoned flour. Then dip it in the egg mixture, and finally coat it thoroughly in your breadcrumb-Parmesan bowl. Press those crumbs so they stick good.
Place the coated tenders on your wire rack to get ready for baking. Pop them in the oven, bake for 20 to 25 minutes until they9re golden brown and cooked inside. Don9t forget to turn them once halfway through for even crispiness. Let 9em rest a couple minutes before you dig in.
Valve Hacks You Need to Know
- If you wanna speed things up, use the quick release method once cooking9s done. That gets you to crispy faster.
- Slow release works best to keep your chicken extra tender if you9re not rushing.
- Keep an eye on the float valve9it tells you when your pressure cooker9s up to steam and when it9s safe to open.
- Sometimes, a quick blast of steam right before baking can firm up the tenders9 outside for better crust.
- Don9t rush opening the lid until the float valve drops. You9ll avoid that weird drying out or losing broth depth.
When You Finally Get to Eat
That first bite9s hell yeah moment. Crispy outside with that golden crunch, you get little flakes of Parmesan mixing with the spices. It9s the kind of crunch that makes you smile right away.
Inside, the chicken is juicy and tender 6like it just pulls apart easy. That tender pull is everything. You remember how the broth depth kept it moist and elevated the flavor all along.
The spices sneak in just right, with paprika and cayenne teasing your taste buds without overpowering. Every single tender feels like a little gift of love right on your plate.
How to Store This for Later
If you have leftovers, you9re gonna wanna store 9em right to keep that crisp. First, cool the tenders completely to avoid sogginess from steam. Then, store in an airtight container in the fridge for up to 3 days.
Reheat in the oven on a wire rack at about 180C (350F) to get the crunch back instead of using the microwave. It works way better that way. You can also freeze tenders individually on a tray first; once frozen, pop 9em into a freezer bag for up to 2 months.
To reheat frozen ones, thaw in fridge overnight then bake like fresh. That way they come out almost just like freshly cooked. You9ll never wanna toss leftovers again, trust me.
Your Most Asked Questions Answered
Q1 What if my chicken tenders are frozen? You gotta thaw 9em fully before breading. Room temp helps even cooking. Rushing frozen chicken ruins the crisp.
Q2 Can I use regular breadcrumbs? Sure but panko gives the best crunch. Regular crumbs tend to get soggy faster.
Q3 Can I skip the Parmesan? You can but it9s adds a savory layer you might miss. Try adding some grated hard cheese if you want a swap.
Q4 Should I oil spray the chicken too? Just the baking rack9s fine. You want crisp from the crumbs, not oily sogginess.
Q5 What if my tenders aren9t crisp enough? Make sure to toast those panko crumbs thoroughly. Also, turn 9em halfway and avoid crowding so heat circulates.
Q6 How long do I need to pressure cook before baking? This recipe uses the pressure cooker for prepping mostly but do a quick release after cooking if you add a short pressure step. The main crisp happens in the oven, about 20-25 minutes baking. Try hands on for best texture.
For more tasty recipes and cooking tips, check out our Cheesy Kielbasa Hashbrown Casserole for a quick dinner, or try our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for an amazing snack with herbs and cheese. Don9t miss the Easy Marinated Cheese Appetizer with Salami & Green Olives to add some savory flair to your next gathering.
EXTRA Crispy Baked Chicken Tenders
Equipment
- 1 Wire Rack on Baking Tray for baking
- 3 Large Bowls for dredging stations
- 1 Frying Pan for toasting breadcrumbs
- 1 Wooden Spoon for stirring
Ingredients
Main Ingredients
- 600 g Chicken Tenders or sliced chicken breast, room temp
- ⅓ cup Flour
- 1 ¼ cups Panko Breadcrumbs for extra crunch
- 1 tablespoon Butter heaped
- 1 oz Parmesan Cheese freshly grated
- 1 Egg beaten
- 2 tablespoon Milk
- 1 teaspoon Paprika
- 1 teaspoon Salt
- ¼ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- ⅛ teaspoon Cayenne Pepper or to taste
- Oil Spray for baking rack
Instructions
Instructions
- Melt 1 tablespoon butter into a frying pan over medium heat and stir in panko breadcrumbs.
- Toast breadcrumbs for about 5 minutes until golden, then remove from heat and let cool.
- Preheat oven to 200C / 390F. Lightly grease a wire rack placed on a baking tray with oil spray.
- In a small bowl combine paprika, salt, onion powder, garlic powder, black pepper, and cayenne pepper.
- Set up 3 large bowls: 1) flour with spice mix, 2) beaten egg with milk, 3) toasted panko with grated parmesan and spices.
- Dip each chicken tender into flour, then egg mixture, then breadcrumb-parmesan mixture. Press crumbs to stick.
- Place coated tenders on wire rack, spray lightly with oil spray.
- Bake in oven for 20 minutes until golden brown and cooked through, turning halfway.
- Let rest for a few minutes before serving. Enjoy with your favorite dipping sauce!
