Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into strips
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups panko bread crumbs
- ½ cup grated Parmesan cheese (optional for extra flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- Salt to taste
- Cooking spray or olive oil spray
Instructions
- Preheat your oven to 400°F (200°C). Pat chicken strips dry and season lightly with salt and pepper.
- Set up your breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko bread crumbs mixed with Parmesan cheese and spices.
- Dip each chicken strip into the flour, then the eggs, and finally into the panko mixture, pressing gently to coat evenly. Lightly spray with cooking spray for extra crispiness.
- Place breaded tenders on a parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through (internal temperature 165°F).
Notes
- Using panko bread crumbs ensures maximum crunch.
- For gluten-free options, substitute rice flour or cornstarch for all-purpose flour.
- Spraying tenders with cooking spray before baking helps achieve crispiness without frying.
- Ensure oven preheating for even cooking and optimum texture.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Healthy, Freezer-Friendly
Nutrition
- Serving Size: 4 tenders
- Calories: 330 kcal Kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg