Crispy Chicken Tenders (Printable Version)
Tender chicken coated in panko, baked till crunchy—easy, fast, and everyone loves them.
# Everything You’ll Need:
→ Finishing
01 -
A quick mist of olive oil spray for a light topcoat
→ Coating
02 -
100 g crunchy panko or classic breadcrumbs
03 -
30 g Parmesan, grated (can skip for a lighter flavor hit)
04 -
1 teaspoon paprika
05 -
1 teaspoon garlic powder
06 -
2 large eggs, beaten so there’s no streaks
07 -
0.5 teaspoon onion powder
08 -
0.5 teaspoon table salt
09 -
0.25 teaspoon black pepper, freshly ground
→ Chicken
10 -
450 g chicken breast or tenders, cut into strips about 2.5 cm wide
# Steps to Cook:
01 -
Once the tray’s out, let your tenders chill for a few minutes. Plate them up hot and grab your dip of choice.
02 -
Get that oven going at 200°C. Pop in the chicken, flip them over halfway through the 20–25 minutes. They should come out super golden and the middle hits 74°C.
03 -
Lay the coated strips on the rack or lined sheet, don’t crowd them. Give a good spritz of olive oil so they turn crisp and brown.
04 -
Cover your tray with parchment or a silicone mat—it saves scrubbing later. If you’ve got a wire rack, throw it on top so the air moves underneath.
05 -
Dip the seasoned chicken into the egg, let go of the extra. Coat really well in breadcrumb mix, push a bit so it sticks. If you want, repeat for more crunch.
06 -
Sprinkle salt and a little pepper over the strips for a flavor boost.
07 -
Crack eggs into a shallow bowl and mix until yellow all over. In a different bowl, toss together breadcrumbs, Parmesan (if you’re going with it), paprika, garlic powder, salt, onion powder, and pepper.
08 -
Slice your chicken breast into even strips around 2.5 cm wide, or just use tenders straight out of the pack.
# Extra Suggestions:
01 -
Running your strips through egg and breadcrumbs twice makes the outside extra crunchy.
02 -
Using a wire rack helps the tenders crisp everywhere, not just on top.