Here’s a simple and delicious way to make crispy oven-baked chicken tenders without frying:
Ingredients
- Chicken tenders – 1 lb
- All-purpose flour – ½ cup
- Eggs – 2, beaten
- Panko breadcrumbs – 1 cup (for extra crunch)
- Parmesan cheese – ¼ cup (optional, adds flavor)
- Garlic powder – 1 tsp
- Paprika – 1 tsp
- Salt & pepper – to taste
- Cooking spray or a little oil
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Set up dredging stations:
- Plate 1: flour
- Plate 2: beaten eggs
- Plate 3: panko mixed with Parmesan, garlic powder, paprika, salt, and pepper
- Coat chicken:
- Dredge each tender in flour → egg → breadcrumb mixture. Press lightly to coat.
- Bake: Place tenders on the sheet and lightly spray with cooking spray. Bake 15–20 minutes, flipping halfway, until golden brown and cooked through (internal temp 165°F / 74°C).
- Serve: With dipping sauces like honey mustard, ranch, or barbecue.
Tips for Extra Crispiness:
- Use panko breadcrumbs instead of regular crumbs.
- Lightly spray or drizzle oil over the tenders before baking.
- Don’t overcrowd the pan—give each tender space to crisp.
If you want, I can also give a “cheat sheet” version with just 5 ingredients for ultra-fast crispy chicken tenders.
Do you want me to do that?
