Crispy Baked Chicken Tenders (Panko)
Enjoy these crispy baked chicken tenders made with Panko breadcrumbs, offering a light and crunchy exterior with a tender inside, perfect for any family dinner.
Ingredients
Main Ingredients
- 1 lb Chicken Tenders Fresh or thawed if frozen; tender, lean meat is key.
- 1 cup Panko Breadcrumbs Japanese-style breadcrumbs that provide extra crunch.
- 2 large Eggs Whisked for easy coating.
- 1/2 cup All-purpose flour Can use gluten-free flour if needed.
- to taste Salt and pepper For seasoning, add favorite spices as desired.
- 2 tbsp Olive Oil Drizzle for crisping; can substitute melted butter.
Instructions
Preparation
- Preheat the Oven to 425°F (220°C).
- Prepare three bowls: one with flour, one with whisked eggs, and one with combined Panko breadcrumbs and seasonings.
Coating the Chicken
- Dip each chicken tender in flour, shake off excess, then coat in egg, and finally press into the seasoned Panko breadcrumbs.
Baking
- Place coated tenders on a lined baking sheet and drizzle or spray lightly with olive oil.
- Bake for about 15 minutes, flipping halfway to ensure even browning.
Serving
- Let the chicken tenders rest for a couple of minutes before serving.
Notes
For maximum crispiness, avoid overcrowding the baking sheet. Try toasting Panko in a skillet for enhanced flavor. Store leftovers in an airtight container for up to 3 days and reheat in the oven or air fryer.