Ingredients
Scale
- 1 lb (450g) chicken tenders or boneless chicken breasts cut into strips
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese (optional for extra flavor)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Cooking spray or olive oil for greasing
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, garlic powder, paprika, salt, and pepper.
- Dip each chicken strip into the flour, then the egg, and finally coat thoroughly in the breadcrumb mixture. Press firmly for extra crispiness and place on the prepared baking sheet.
- Lightly spray the coated chicken tenders with cooking spray or drizzle with olive oil.
- Bake for 20-25 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F (74°C).
Notes
- For extra crispiness, press the breadcrumb mixture firmly onto the chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in a preheated oven at 350°F (175°C) for 10 minutes to keep them crispy.
- You can add cayenne pepper or hot sauce to the breadcrumb mixture for a spicy variation.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
- Diet: Healthy, Low-Fat
Nutrition
- Serving Size: 2 chicken tenders
- Calories: 300 kcal Kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg