Crispy Oven-Baked Chicken Tenders Recipe
My Crispy Oven-Baked Chicken Tenders are always a hit at mealtime. Toasting the breadcrumbs before baking gives them a golden, crunchy coating, while the chicken stays juicy and tender.
Servings 4 people
Calories 333kcal
Ingredients
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound boneless skinless chicken tenderloins (or chicken breasts cut into strips)
- ½ cup milk or buttermilk for extra flavor
- 1 tablespoon Dijon mustard
- Cooking oil spray or 2 tablespoons olive/vegetable oil for brushing
Instructions
- Preheat your oven to 350°F (175°C). Then spread panko breadcrumbs on a baking sheet and toast for 4-6 minutes, stirring halfway through, until golden brown. Remove from oven and let them cool slightly.
- .Increase the oven temperature to 425°F (220°C). Line a baking sheet with foil or parchment paper. Place a wire rack on top and lightly grease it with cooking spray.
- In one bowl, mix the toasted panko breadcrumbs, garlic powder, paprika, salt, and black pepper. In another bowl, whisk together milk and Dijon mustard
- Dip each chicken tenderloin into the wet mixture, letting excess drip off. Press the chicken firmly into the seasoned panko mixture, making sure it's well-coated. Arrange tenders on the wire rack with space between them.
- Lightly spray or brush the tops of the tenders with oil. Bake for 15-18 minutes, flipping halfway through, until golden brown and crispy. Let the tenders rest for 2 minutes before serving.
Notes
- Ensure the internal temperature reaches 165°F (75°C).
- Serve chicken tenders with your favorite dipping sauce.
Nutrition
Calories: 333kcal | Carbohydrates: 14g | Protein: 22g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 832mg | Potassium: 337mg | Fiber: 1g | Sugar: 3g | Vitamin A: 388IU | Vitamin C: 0.03mg | Calcium: 80mg | Iron: 2mg