Baked Chicken Tenders
Baked Chicken Tenders offer a delicious twist on a classic favorite, providing a crispy, golden exterior while ensuring tender, juicy meat on the inside.
Servings: 4 servings
Equipment
- Baking Sheet
- Mixing Bowls
- Parchment Paper
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts Cut into strips about 1 to 1.5 inches wide.
Coating
- 1 cup all-purpose flour First coating to help the egg mixture adhere.
- 2 large eggs Beaten, acts as a binder.
- 1 cup seasoned breadcrumbs Store-bought or homemade with herbs and spices.
- 1 teaspoon garlic powder Adds savory depth.
- 1 teaspoon onion powder Enhances overall taste.
- 1 teaspoon paprika Adds smokiness and color.
- 1 teaspoon salt Essential for flavor.
- 1/2 teaspoon black pepper Adds a hint of heat.
- Cooking Spray To lightly coat the chicken before baking.
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare a baking sheet by lining it with parchment paper or lightly greasing it with cooking spray.
- Set up a breading station with flour, beaten eggs, and seasoned breadcrumbs.
- Coat each chicken strip in the seasoned flour, then dip in the beaten eggs, and finally coat with breadcrumbs.
- Place the coated chicken strips on the prepared baking sheet.
- Lightly spray or drizzle olive oil over the tenders.
- Bake for 15 to 20 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (75°C).
- Let the chicken tenders rest for a few minutes before serving.
Notes
Feel free to adjust spices to suit your taste. Serve with a variety of dipping sauces.