EXTRA Crispy Baked Chicken Tenders
These EXTRA Crispy Baked Chicken Tenders are golden on the outside, juicy on the inside, and full of flavor. Easy to assemble and baked to perfection using a wire rack, they’re the ultimate finger food for any occasion!
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!
Video
https://youtube.com/watch?v=I9wZn86eyaI%3Ffeature%3Doembed
Notes
Store leftovers in an airtight container in the fridge up to 3 days. Reheat on wire rack at 180C (350F) for crispiness. Freeze individually and bake from thawed for fresh texture.