Ingredients
Scale
- 1 lb boneless skinless chicken breasts or tenders
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs or regular breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil or cooking spray
Instructions
- Start by rinsing the chicken and patting it dry. Cut the chicken into strips approximately 1-inch wide for even cooking and optimal crispiness.
- Set up your breading station: place flour in a shallow dish, beat eggs in another dish, and combine breadcrumbs with garlic powder, paprika, salt, and black pepper in a third dish.
- Dredge each chicken strip in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with the seasoned breadcrumbs. For extra crunch, double-dip by repeating the egg and breadcrumb steps.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray or brush the chicken tenders with olive oil. Arrange them evenly on the baking sheet without overlapping.
- Bake for 20-25 minutes or until golden brown and cooked through, flipping halfway through for even crispiness.
Notes
- Add grated Parmesan cheese to breadcrumbs for enhanced flavor and crunch.
- Using panko breadcrumbs yields a lighter, crispier coating.
- Allow the chicken tenders to rest for a few minutes after baking to retain juiciness.
- Experiment with spice blends such as Cajun or Italian seasoning for variety.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free option available (use gluten-free breadcrumbs)
Nutrition
- Serving Size: 4 tenders
- Calories: 250 kcal Kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg