Crispy Baked Chicken Tenders
Made with simple ingredients, this easy recipe delivers the crispiest, juicy breaded chicken strips in under 30 minutes.
Servings: 4
Equipment
- Baking Sheet with Rack one of my most used kitchen tools!
Ingredients
- 1 pound chicken tenderloins or boneless, skinless chicken breasts cut into 1-inch thick strips
- 1 cup all-purpose flour
- 1 teaspoon seasoned salt for seasoning flour
- 3 large eggs
- ¼ cup water
- ½ teaspoon seasoned salt for seasoning eggs
- 2 cups plain panko bread crumbs
- 1 teaspoon seasoned salt for seasoning breading
- cooking spray I recommend olive oil or avocado oil cooking spray
Instructions
- Preheat oven to 425℉ (215℃). Place an oven-safe baking rack on a rimmed baking sheet. Lightly spray with cooking spray.
- Prepare the Chicken Tenders. Trim off all fat and tendons (white stringy or hard pieces) from the chicken tenderloins. If using boneless skinless chicken breasts, trim any fat from the breasts and then cut them into 1-inch wide strips.
- Prepare the breading station. Whisk together 1 cup all-purpose flour and 1 teaspoon seasoned salt in one shallow dish. In a second shallow dish, whisk 3 large eggs with ¼ cup water and ½ teaspoon seasoned salt. In a final shallow dish, combine 2 cups plain panko bread crumbs and 1 teaspoon seasoned salt.
- Bread the Chicken Tenders. Dip each chicken strip into the flour, tossing to coat. Shake off excess flour and then dip into the egg wash. Remove from the egg wash, shaking off excess and place the chicken tender into the panko mixture. Use your hands to ensure the panko coats the chicken strips evenly. Place each breaded chicken strip onto the prepared baking rack and repeat the process.
- Bake Chicken Strips. Lightly spray the surface of the breaded chicken tenders with additional cooking spray to achieve a golden exterior. Bake for 10-13 minutes, or until the chicken reaches an internal temperature of 165℉ (74℃). There is no need to flip during the baking process if using a baking rack, as the air will circulate around the chicken, evenly crisping it up.
- Serve. Serve with your favorite dipping sauce or straight off the pan.
Video
Notes
Bread Crumbs: I don't recommend regular breadcrumbs in place of the panko, as they will not yield a crispy baked chicken strip.
Egg-Free Option: If you happen to have an egg allergy, dip your chicken strips into flour first, then something moist, like mustard, and finally panko.
Leftovers: Leftover Chicken Strips will keep for 3 days in the refrigerator. They are best warmed up in a 400°F (20o°C) oven for 5 minutes.
Freezing Homemade Chicken Strips: Place baked, cooled chicken strips on an oven sheet lined with wax or parchment paper and place them into the freezer until frozen solid. Once frozen solid, transfer them to a freezer-safe bag or container and store in the freezer for up to 3 months. Bake from frozen on a baking sheet at 400°F (20o°C) for 18-22 minutes.
Note on Breading Amounts: Some readers have mentioned that they have excess breading leftover after breading the chicken tenders. You can reduce the amounts slightly, but it is much easier to have excess than run out midway through the process.
Nutrition
Calories: 257kcal | Carbohydrates: 43g | Protein: 36g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 195mg | Sodium: 279mg | Potassium: 632mg | Fiber: 4g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 1.3mg | Calcium: 89mg | Iron: 3.5mg
