This recipe focuses on achieving maximum crispiness in the oven using a double coating and a few key techniques.
Yields: 4-6 servings Prep time: 20 minutes Cook time: 20-25 minutes
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch thick strips
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 large eggs
- 2 tablespoons milk or water
- 1.5 cups panko breadcrumbs (for extra crispiness)
- ½ cup grated Parmesan cheese (optional, for flavor and crisp)
- ⅓ cup olive oil or cooking spray
Equipment:
- 3 shallow dishes or plates
- Whisk
- Baking sheet
- Wire rack (recommended for even crisping)
Instructions:
- Preheat Oven & Prep Baking Sheet: Preheat your oven to 425°F (220°C). If using, place a wire rack on top of a baking sheet. This allows air to circulate around the tenders for maximum crispiness. If you don’t have a rack, lightly grease the baking sheet.
- Prepare Flour Mixture: In the first shallow dish, whisk together the flour, salt, pepper, garlic powder, onion powder, and paprika.
- Prepare Egg Wash: In the second shallow dish, whisk together the eggs and milk (or water) until well combined.
- Prepare Panko Mixture: In the third shallow dish, combine the panko breadcrumbs and grated Parmesan cheese (if using).
- Coat the Chicken:
- Dredge each chicken strip thoroughly in the flour mixture, ensuring it’s fully coated. Shake off any excess flour.
- Dip the floured chicken strip into the egg wash, letting any excess drip off.
- Press the egg-washed chicken strip firmly into the panko mixture, making sure it’s completely coated with the breadcrumbs. Gently press the breadcrumbs to adhere.
- Place the coated chicken tenders in a single layer on the prepared baking sheet (or wire rack).
- Drizzle with Oil (or Spray): Drizzle the chicken tenders generously with olive oil or spray them evenly with cooking spray. This helps them get golden brown and crispy.
- Bake: Bake in the preheated oven for 12-15 minutes, then carefully flip the chicken tenders with tongs. Continue baking for another 8-10 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the coating is golden brown and crispy.
- Rest & Serve: Once cooked, remove the baking sheet from the oven and let the chicken tenders rest for a few minutes before serving with your favorite dipping sauces.
Tips & Variations:
- Panko is Key: Panko breadcrumbs are larger and flakier than regular breadcrumbs, resulting in a much crispier coating. Don’t substitute if you want maximum crunch.
- Don’t Overcrowd: Ensure the chicken tenders are in a single layer on the baking sheet with some space between them for even cooking and crisping. Cook in batches if necessary.
- Flavor Boost: Experiment with adding other herbs and spices to the flour mixture, such as dried thyme, oregano, or a pinch of cayenne pepper for a little heat.
- Cheese Variations: Try using other grated cheeses like Pecorino Romano or a blend of Italian cheeses in the panko mixture.
- Dipping Sauces: Serve with a variety of dipping sauces like honey mustard, BBQ sauce, ranch dressing, ketchup, or a spicy aioli.
- Make Ahead: You can prepare the coated chicken tenders ahead of time and store them in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking directly from the fridge.
Enjoy these wonderfully crispy and flavorful homemade baked chicken tenders!
