Baked Chicken Tenders
Total Time
20 mins
Prep Time
10 mins
Cook Time
10 mins
Rating
4.72 out of 5 stars
(21)
Ingredients
4
- 1/3 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon smoked paprika or paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon of black pepper
- 2 large eggs
- 1 tablespoon water
- 1 1/3 cups panko
- 1 lb chicken tenders
- Optional sauces: ketchup, BBQ sauce, honey mustard, ranch, fry sauce
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Preparation
Step 1
Preheat oven to 400 degrees F. Line a large baking sheet with a wire rack. Spray the wire rack with nonstick cooking spray and set aside.
Step 2
Season the chicken tenders with salt and pepper. Set aside.
Step 3
Get out three shallow bowls. In the first bowl or plate, whisk together the flour, cornstarch, paprika, salt, garlic powder, onion powder, and pepper. In the second bowl, use a fork to beat the eggs and water together. Put the panko in the third bowl.
Step 4
Season the chicken with salt and pepper. Dredge the chicken tenders in the seasoned flour mixture, coating both sides. Next, dip in the egg mixture, and then transfer to the dish with the panko. Coat both sides of the tenders with panko, pressing firmly so the panko sticks.
Step 5
Arrange the chicken tenders on the wire rack, making sure they aren’t touching. Spray the coated tenders with nonstick cooking spray.
Step 6
Bake for 10 minutes. Flip and spray with nonstick cooking spray. Bake for 5 to 10 more minutes or until cooked through. You can broil the chicken tenders for 2 minutes if you want an extra golden, crispy coating.
Step 7
Remove from the oven and serve warm with desired dipping sauces.
Step 8
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Chef's notes
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in the oven or air fryer so they can get crispy again. You can reheat them in the microwave, but they might be a little soggy.
You can freeze chicken tenders BEFORE you bake them. Chicken tenders are a great freezer-friendly meal!
