Description
These crispy oven baked chicken tenders are golden, easy to make, and offer a delicious crunch without the need for deep frying.
Ingredients
Scale
- 500 g (1.1 lb) Boneless chicken tenderloins
- 1 tsp Kosher salt
- 1/2 tsp Freshly ground black pepper
- 125 g (1 cup) All-purpose flour
- 2 Large eggs (beaten, ~100 ml or 1/3 cup plus 1 tbsp)
- 60 ml (1/4 cup) Plain whole milk or buttermilk (optional)
- 180 g (2 cups) Panko breadcrumbs
- 50 g (1/2 cup) Crushed cornflakes (optional)
- 2 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/4–1/2 tsp Cayenne pepper (optional)
- 2 tbsp (30 ml) Neutral oil spray or vegetable oil
Instructions
- Preheat the oven to 220°C (425°F) and prepare a baking sheet with foil and a wire rack.
- Season the chicken with salt and pepper, ensuring even coverage.
- Combine flour in one bowl, whisk eggs and milk in another, and mix panko, cornflakes, and seasonings in a third bowl.
- Dredge the tenders first in flour, then in egg wash, and finally in the breadcrumb mix.
- Arrange the breaded tenders on the rack, spaced for airflow, and lightly spray with oil.
- Bake for 10 minutes, rotate, and bake for an additional 6–10 minutes until golden and cooked through.
- Rest the tenders briefly before serving to allow juices to redistribute.
Notes
For extra crispy texture, consider double-dipping or using half panko and half finely crushed cornflakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 tenders
- Calories: 380
- Sugar: 2g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg