Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 16 tenders
Looking for the ultimate finger food? These EXTRA crispy Baked Chicken Tenders are what you need. And these are super easy to make and bursting with flavour!
Ingredients
1.3 pounds / 600grams Chicken Tenders OR Chicken Breast, sliced into strips & at room temp
1/3 c. / 70grams Flour
1 1/4 c. / 75grams Panko Breadcrumbs
1 heaped tablespoons Butter
1ounces / 30grams freshly grated Parmesan
1 Egg, beaten
2 tablespoons Milk
1 teaspoon each: Paprika and Salt
1/4 teaspoon each: Onion Powder, Garlic Powder, Black Pepper
1/8 teaspoon Cayenne Pepper, or to taste
Oil Spray
How to make EXTRA Crispy Baked Chicken Tenders
Step 1: In a frying pan, melt a heaped tbsp of butter over medium heat.
Step 2: Once the butter has melted, stir in 1.25cups/75g Panko breadcrumbs. Fry for about 5 minutes or until the breadcrumbs are lightly golden. Once done, remove from heat.
Step 3: Prepare the oven. Preheat it to 200 degrees C or 390 degrees F.
Step 4: Combine a tsp paprika, salt, 1/4 tsp onion powder, garlic powder, black pepper, and 1/8 tsp cayenne pepper in a small bowl.
Step 5: Grab 3 bowls. Mix 1/3cup/70g flour with a tsp of your spice mix in the first bowl.
Step 6: Place 1 beaten egg and 2 tbsp milk in the second bowl. Whisk to combine.
Step 7: And in the last bowl, mix the breadcrumbs with 1oz/30g parmesan and the remaining spice mix.
Step 8: Dip the tenders into the flour, then into the egg, and coat in breadcrumbs.
Step 9: On a baking tray elevated on a wire rack, place the tenders. Make sure they have enough space in between each tender. Spray the tenders with oil and place them inside the preheated oven. Bake for about 20 minutes until golden, crispy, and the tenders are piping hot in the centre. Decrease the heat when you notice that the tenders begin to char.
Step 10: When done, remove from the oven and onto a cooling rack. Let the steam of the tenders escape for several minutes and the tenders to crisp.
Step 11: Enjoy with your fave dip.
Notes:
For this recipe, I used actual chicken tenders because they are more tender than the breast. Or use chicken breast sliced in strips if chicken tenders are not available.
I recommend the Japanese style breadcrumbs. They work wonders because of their nice and chunky texture.
If you like to use parmesan please do so. And if not, it’s perfectly okay. But parmesan adds more flavor and a bit of crispiness.
Serve these chicken tender with Sweet Chilli Mayo or your fave dips.
Nutrition Facts:
Calories: 354kcal | Carbohydrates: 19.21g | Protein: 41.21g | Fat: 11.21g | Saturated Fat: 4.038g | Polyunsaturated Fat: 1.418g | Monounsaturated Fat: 3.414g | Trans Fat: 0.084g | Cholesterol: 275mg | Sodium: 914mg | Potassium: 616mg | Fiber: 1g | Sugar: 1.72g | Vitamin A: 603IU | Vitamin C: 0.1mg | Calcium: 121mg | Iron: 2.6mg
Ingredients
- 1.3 pounds / 600grams Chicken Tenders OR Chicken Breast, sliced into strips & at room temp
- 1/3 c. / 70grams Flour
- 1 1/4 c. / 75grams Panko Breadcrumbs
- 1 heaped tablespoons Butter
- 1ounces / 30grams freshly grated Parmesan
- 1 Egg, beaten
- 2 tablespoons Milk
- 1 teaspoon each: Paprika and Salt
- 1/4 teaspoon each: Onion Powder, Garlic Powder, Black Pepper
- 1/8 teaspoon Cayenne Pepper, or to taste
- Oil Spray
Instructions
Step 1: In a frying pan, melt a heaped tbsp of butter over medium heat.
Step 2: Once the butter has melted, stir in 1.25cups/75g Panko breadcrumbs. Fry for about 5 minutes or until the breadcrumbs are lightly golden. Once done, remove from heat.
Step 3: Prepare the oven. Preheat it to 200 degrees C or 390 degrees F.
Step 4: Combine a tsp paprika, salt, 1/4 tsp onion powder, garlic powder, black pepper, and 1/8 tsp cayenne pepper in a small bowl.
Step 5: Grab 3 bowls. Mix 1/3cup/70g flour with a tsp of your spice mix in the first bowl.
Step 6: Place 1 beaten egg and 2 tbsp milk in the second bowl. Whisk to combine.
Step 7: And in the last bowl, mix the breadcrumbs with 1oz/30g parmesan and the remaining spice mix.
Step 8: Dip the tenders into the flour, then into the egg, and coat in breadcrumbs.
Step 9: On a baking tray elevated on a wire rack, place the tenders. Make sure they have enough space in between each tender. Spray the tenders with oil and place them inside the preheated oven. Bake for about 20 minutes until golden, crispy, and the tenders are piping hot in the centre. Decrease the heat when you notice that the tenders begin to char.
Step 10: When done, remove from the oven and onto a cooling rack. Let the steam of the tenders escape for several minutes and the tenders to crisp.
Step 11: Enjoy with your fave dip.
Notes
For this recipe, I used actual chicken tenders because they are more tender than the breast. Or use chicken breast sliced in strips if chicken tenders are not available. I recommend the Japanese style breadcrumbs. They work wonders because of their nice and chunky texture. If you like to use parmesan please do so. And if not, it’s perfectly okay. But parmesan adds more flavour and a bit of crispiness. Serve these chicken tender with Sweet Chilli Mayo or your fave dips.
