Ingredients
Scale
- 1 lb chicken tenders or chicken breast cut into strips
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese (optional)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons olive oil or cooking spray
Instructions
- Set up three shallow bowls: one with flour, another with beaten eggs, and the third with panko, Parmesan, garlic powder, paprika, salt, and pepper.
- Dip each chicken strip into flour, then into eggs, and finally coat with the seasoned panko mixture, pressing lightly to adhere.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or silicone mat.
- Arrange the coated chicken tenders on the baking sheet in a single layer and spray lightly with cooking spray or drizzle with olive oil.
- Bake for 20-25 minutes until golden and crispy, turning halfway through baking for even coating.
Notes
- For added flavor, incorporate your favorite herbs or spices into the breadcrumb mixture.
- Ensure even coating for a consistent crunch.
- These tenders can be stored in an airtight container for up to 3 days in the refrigerator.
- Reheat in the oven at 350°F for 10 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
- Diet: High-Protein, Low-Carb
Nutrition
- Serving Size: 4 pieces
- Calories: 290 kcal Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg