Crispy Baked Chicken Tenders
Juicy on the inside, crispy on the outside—these baked chicken tenders deliver all the crunch you love without the fryer. Perfect for dipping, stacking on sandwiches, or adding to salads.
Ingredients
- ⅓ cup all purpose flour
- 2 eggs
- 1 cup plain panko breadcrumbs
- ⅔ cup parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 1 ½ – 2 lbs chicken tenderloins
Instructions
- Preheat oven to 425 degrees F.
- Line a sheet pan with parchment paper if you have a cooling rack that goes over the sheet pan use it and spray it with non-stick spray.
- Place flour in a shallow bowl, in a second shallow bowl crack eggs in and whisk well, in a third shallow bowl add panko breadcrumbs, parmesan cheese, and seasonings stir the ingredients to combine.
- Coat each chicken tenderloin in the flour, next coat in the egg was, lastly coat in the panko mixture. Place on the sheet pan.
- Bake for 15-20 minutes or until chicken is cooked through. Enjoy!
Nutrition
Calories: 393kcal | Carbohydrates: 21g | Protein: 48g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 202mg | Sodium: 897mg | Potassium: 744mg | Fiber: 1g | Sugar: 1g | Vitamin A: 555IU | Vitamin C: 2mg | Calcium: 258mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!
I know this is an old post, but so what. I made these tonight without the parm because we were out. They still turned out great. My daughter, a chicken expert, said to thank you, they are delicious. And they were.
Made these tonight for dinner. They were easy and delicious. My whole family liked them. Using the baking rack was a good tip too- they came out crispy!