Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, cut into strips
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt to taste
- 2 tablespoons olive oil or cooking spray
- Optional: fresh herbs like parsley or thyme for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cut the chicken breasts into evenly sized strips for uniform cooking.
- Set up three shallow dishes: one with seasoned flour, one with beaten eggs, and one with panko breadcrumbs.
- Dip each chicken strip into the flour mixture, then into the beaten eggs, and finally coat thoroughly with panko breadcrumbs. Press lightly to adhere.
- Place the breaded chicken tenders on the prepared baking sheet. Spray or brush them with olive oil for extra crispiness.
- Bake for 20-25 minutes, turning once halfway through, until golden brown and cooked through.
Notes
- For extra crispiness, ensure the chicken strips are evenly coated and pressed into the breadcrumbs.
- You can substitute gluten-free panko and flour for a gluten-free version.
- For added flavor, sprinkle with herbs or spices before baking.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (if using appropriate substitutes)
Nutrition
- Serving Size: 1 tender (about 3 oz)
- Calories: 250 kcal Kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 70 mg