Crispy Oven Baked Chicken Tenders (Easy Family Recipe)
Baked Chicken Tenders are very soft and tender with just the right amount of crunch from the outer coating and are ready in about 15 minutes.
Ingredients
- 1 1/2 pounds raw chicken tenders
- 1 1/2 cups flour
- 2 eggs beaten
- 1/4 cup milk
- 2 cups breadcrumbs , seasoned or unseasoned, regular or gluten free
- 1 tsp Salt and black pepper More or less to taste
- 1 tsp granulated garlic More or less to taste
- 1 tsp granulated onion More or less to taste
- 1 tsp paprika , sweet, smoked or hot, to taste
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or place a wire rack on top of a baking sheet for extra crispiness.
- Pat the chicken tenders dry with paper towels. This helps the coating adhere and promotes better browning.
- Set up a dredging station with three shallow bowls: flour in the first, beaten eggs in the second, and seasoned panko breadcrumbs in the third.
- Dip each chicken tender into the flour, shaking off any excess. Coat in the egg mixture, then press firmly into the breadcrumb mixture until evenly coated.
- Arrange the coated tenders in a single layer on the prepared baking sheet or rack. Do not overcrowd the pan.
- Lightly spray the tops with olive oil spray to help the coating turn golden and crisp.
- Bake for 15–20 minutes, flipping halfway through, until the tenders are golden brown and the internal temperature reaches 165°F.
- Let rest for 3–5 minutes before serving to allow the juices to redistribute.
Notes
Use a wire rack for best crisp texture.
Do not overcrowd the pan.
Flip halfway through baking.
Do not overcrowd the pan.
Flip halfway through baking.
Nutrition
Calories: 416kcal | Carbohydrates: 51g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 128mg | Sodium: 809mg | Potassium: 572mg | Fiber: 3g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 1.4mg | Calcium: 96mg | Iron: 3.9mg