Ingredients
Scale
- 1 pound chicken tenders
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese (optional but adds extra flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Cooking spray or olive oil for greasing
Instructions
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Dip each chicken tender into the flour, ensuring it’s fully coated.
- Next, dip it into the beaten eggs.
- Thoroughly coat with the breadcrumb mixture, pressing lightly to adhere.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray or olive oil.
- Arrange the coated chicken tenders on the prepared baking sheet, leaving space between each piece. Lightly spray with cooking spray for extra crunch.
- Bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 375°F (190°C) oven for 10 minutes to restore crispiness.
- For gluten-free options, use gluten-free flour and panko or crushed gluten-free cereal.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 chicken tender
- Calories: 250 kcal Kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg