Can I use regular breadcrumbs instead of panko?

Panko breadcrumbs really are the secret to that signature airy, crispy crust. Regular breadcrumbs will work in a pinch, but expect a slightly denser, less crunchy coating.

What’s the best way to be sure my chicken is cooked through?

Chicken is done when its internal temperature reaches 165°F. If you’re unsure, cut one open; it should be completely opaque and the juices should run clear.

Can I prep these ahead for a party?

Absolutely! Bread the tenders and store them uncooked in the fridge, covered, for up to 8 hours. Pop them in the oven just before guests arrive.

What dipping sauces go best with baked chicken tenders?

Classic choices like ranch, honey mustard, and BBQ shine, but don’t hesitate to try spicy mayo, buffalo sauce, or even a creamy garlic dip!

Baked Chicken Tenders Recipe

Name: Baked Chicken Tenders Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1.5 cups panko breadcrumbs; 1 teaspoon dried parsley; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon smoked paprika; ¼ teaspoon onion powder; ¼ teaspoon garlic powder; 1 ½ lbs chicken tenders; Salt and pepper, for seasoning; 2 eggs; Cooking spray; Dipping sauce of choice

Description

These Baked Chicken Tenders are a healthier, oven-crisped option featuring golden panko breadcrumbs and a blend of mouthwatering spices. Ready in just 35 minutes, these tenders are juicy, flavorful, and perfect for weeknight dinners or appetizers.

Ingredients

Units Scale

Panko Seasoning

1.5 cups panko breadcrumbs
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Chicken

1 1/2 lbs chicken tenders
Salt and pepper, for seasoning

Coating & Cooking

2 eggs
Cooking spray

To Serve

Dipping sauce of choice

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Instructions

Toast the Panko: Preheat your oven to 400°F. Spread panko breadcrumbs evenly on a parchment-lined large baking sheet and bake for 2-3 minutes. Stir and bake for an additional 2-3 minutes, or until golden brown. Watch carefully to avoid burning.
Mix the Breadcrumbs: Once toasted, remove the panko from the oven and transfer to a small bowl. Stir in the dried parsley, salt, black pepper, smoked paprika, onion powder, and garlic powder until evenly combined. Increase oven temperature to 425°F. Place an oven-safe wire rack over the baking sheet and set aside.
Prepare the Egg Wash: In a separate medium bowl, lightly beat the eggs to combine.
Season the Chicken: Pat chicken tenders dry using paper towels. Season both sides with salt and pepper.
Coat the Chicken: Dip each tender into the beaten eggs, allowing excess to drip off. Then, press the chicken into the seasoned panko mixture until fully coated. Place coated tenders onto the parchment-lined baking sheet with the wire rack. Repeat for all tenders.
Bake: Lightly spray the coated tenders with cooking spray for extra crispiness, if desired. Bake at 425°F for 15-20 minutes, until they are golden brown and cooked through (internal temperature of 165°F).
Serve: Remove from oven and let cool slightly. Serve warm with your preferred dipping sauce.

Notes

Keep a close eye on the panko while toasting; it browns quickly.
A wire rack helps air circulate around the tenders for even crispiness.
For extra flavor, try adding a pinch of cayenne pepper to the breadcrumb mix.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheat in the oven for best results; microwaving may soften the coating.

Nutrition

Serving Size: about 1/4 of recipe (approx. 3-4 tenders)
Calories: 275
Sugar: 1g
Sodium: 540mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 23g
Cholesterol: 105mg