Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese (optional for extra flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Cooking spray or olive oil
Instructions
- Start by trimming any excess fat from the chicken breasts and cutting them into even strips.
- Set up three shallow dishes: one with seasoned flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan (if using), garlic powder, onion powder, smoked paprika, salt, and pepper.
- Dip each chicken strip into the flour, then the egg, and coat thoroughly with the breadcrumb mixture. Press gently to ensure the coating adheres well.
- Place the coated chicken tenders on a baking sheet lined with parchment paper or a lightly greased wire rack. Lightly spray with cooking spray or drizzle with olive oil.
- Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, turning halfway through, until golden and crispy.
Notes
- For extra crunch, press the breadcrumbs firmly onto the chicken.
- You can substitute panko breadcrumbs with regular breadcrumbs or crushed cornflakes for variation.
- Ensure the chicken’s internal temperature reaches 165°F (74°C) for safe eating.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 tender (about 4 ounces)
- Calories: 330 Kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg