EXTRA Crispy Baked Chicken Tenders
These baked chicken tenders turn out ultra crispy and golden on the outside, while staying tender and juicy on the inside. A cheesy breadcrumb coating adds crunch and deep flavor—perfect for both weeknights and entertaining.
Equipment
- 1 Baking Tray with Rack
- 1 Skillet
- 3 Mixing bowls
Ingredients
Main Ingredients
- 600 g Chicken Tenders or sliced chicken breast at room temp
- 50 g Flour
- 75 g Panko Breadcrumbs
- 1 tablespoon Butter heaped
- 30 g Parmesan freshly grated
- 1 Egg beaten
- 2 tablespoon Milk
- 1 teaspoon Paprika
- 1 teaspoon Salt
- ¼ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- ⅛ teaspoon Cayenne Pepper optional
- Oil Spray for baking
Instructions
Instructions
- Preheat oven to 200C/390F or 180C/350F fan. Line baking tray with parchment or place wire rack on tray.
- Melt butter in skillet over medium heat. Add panko and toast until golden, then remove from heat to cool.
- In one bowl, combine flour with paprika, salt, onion powder, garlic powder, black pepper, and cayenne.
- In second bowl, whisk egg and milk until smooth.
- In third bowl, mix toasted panko with grated Parmesan.
- Dredge each chicken strip in flour mix, then dip in egg, then coat in panko-Parmesan. Press crumbs to stick.
- Arrange coated tenders on tray or rack without touching. Spray lightly with oil.
- Bake 25–30 minutes until golden and cooked through. Flip halfway if not using a rack.
- Remove from oven and let rest briefly before serving.
Notes
Make panko mix in advance and store; swap butter with oil if needed. Store leftovers in airtight container for 3 days or freeze up to 2 months.