Crispy Baked Chicken Tenders
These Crispy Baked Chicken Tenders are golden, crunchy, and juicy! A healthier, easy-to-make alternative to fried chicken that’s perfect for any occasion.
Servings: 4 servings
Ingredients
- 2 lbs chicken tenderloins fresh, trimmed, and ready to be coated
- 1/4 cup all-purpose flour forms the base of the crispy coating
- 1/3 cup plain bread crumbs for that essential crunch
- 1/3 cup freshly grated parmesan cheese adds richness and a savory edge
- 1 teaspoon garlic powder for aromatic flavor
- 1 teaspoon salt enhances all the other flavors
- 1/2 teaspoon smoked paprika introduces a subtle smoky note
- 1/2 teaspoon ground black pepper for a gentle heat
- 2 large eggs scrambled, raw, used to help the coating stick
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat, or place a wire rack on top for even crisping.
- In a shallow dish, combine the all-purpose flour, plain bread crumbs, freshly grated parmesan cheese, garlic powder, salt, smoked paprika, and ground black pepper. Stir until evenly blended.
- In a separate bowl, whisk the two large eggs until smooth to create an egg wash.
- Using tongs, dip each chicken tenderloin into the beaten eggs, letting excess drip off, then dredge thoroughly in the dry mixture. Press the coating gently to adhere well. Place coated tenders on the prepared baking sheet or wire rack.
- Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. The internal temperature should reach 165°F (74°C).
- Remove from oven and let rest for a few minutes before serving with your favorite dipping sauces.
Equipment
- Baking Sheet
- Mixing Bowls
- Whisk or fork
- Tongs
- Wire Rack
- Grater
Notes
- Use a wire rack to keep tenders crispy while baking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze cooked tenders for up to 2 months and reheat in the oven for best texture.