Description
These crispy baked chicken tenders are a healthier alternative to fried chicken strips, delivering a crunchy and flavorful coating with a tender and juicy interior. Perfect for a quick weeknight dinner or a tasty appetizer served with your favorite dipping sauces.
Ingredients
Scale
Chicken
- 500 grams (1 pound) chicken breast strips
Breading
- 100 grams (1 cup) all-purpose flour
- 2 large eggs
- 150 grams (1.5 cups) breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Other
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) to ensure it reaches the right temperature for baking the chicken tenders evenly and crisply.
- Prepare Chicken: Pat the chicken breast strips dry with paper towels to remove excess moisture, which helps the coating adhere better and prevents sogginess.
- Create Breading Station: Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with a breadcrumb mixture combined with garlic powder, paprika, salt, and black pepper. This setup allows for easy and efficient breading.
- Bread the Chicken: Coat each chicken strip first in the flour, shaking off excess, then dip it into the beaten eggs ensuring a full coat, and finally press it into the seasoned breadcrumb mixture to cover completely, creating a crispy crust.
- Arrange for Baking: Place the coated chicken tenders on a baking sheet lined with parchment paper or a silicone mat to prevent sticking, and drizzle or lightly brush olive oil over the tenders to promote browning and crispiness during baking.
- Bake: Bake the chicken tenders in the preheated oven for 20-25 minutes. Flip them halfway through cooking to achieve even browning and a uniform crispy texture all around.
- Serve: Remove the chicken tenders from the oven, let them cool slightly to avoid burning, and serve warm with your favorite dipping sauces such as honey mustard, ranch, or barbecue sauce.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- If you prefer spicier tenders, add cayenne pepper or chili powder to the breadcrumb mixture.
- Make sure not to overcrowd the baking sheet to allow even heat circulation.
- Let coated tenders rest for a few minutes before baking to help the breading adhere better.
- Use a wire rack on the baking sheet if you want the tenders crispy all around without flipping.
