Description
Golden and easy oven-baked chicken tenders with a thin, crunchy coating that delivers a fried texture without the mess.
Ingredients
Scale
- 500 g (1 lb) chicken tenders
- 150 g (1 1/4 cups) all-purpose flour
- 30 g (3 tbsp) cornstarch
- 1 tsp (5 g) fine salt
- 1/2 tsp (1 g) black pepper
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) paprika
- 2 large eggs (approx. 100 g total)
- 60 ml (1/4 cup) milk
- 120 g (1 cup) panko breadcrumbs
- Neutral oil spray (e.g., canola)
- Optional: 1 tsp (5 g) cayenne pepper, lemon wedges, chopped parsley
Instructions
- Trim and pat the chicken, removing excess sinew and halving thick pieces to ensure even cooking.
- Make the seasoned flour by combining flour, cornstarch, salt, pepper, garlic powder, and paprika in a shallow bowl. Whisk the eggs with milk in another bowl. Place panko breadcrumbs in a third bowl.
- Bread the tenders by dredging in flour mix, dipping in egg wash, and pressing into panko until well coated.
- Preheat the oven to 220°C (425°F) and line a sheet pan with foil, placing a wire rack on top. Arrange the tenders on the rack, spaced apart, and lightly spray with oil.
- Bake for 10 minutes, rotate the pan, and continue baking for another 6–10 minutes until golden and cooked through.
- Rest the tenders on the rack for 3 minutes before serving with lemon wedges and dipping sauce.
Notes
Avoid crowding the pan for a crispy texture, and consider making a gluten-free version using a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 tenders
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 36g
- Cholesterol: 90mg