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jhessica

Crispy Baked Chicken Tenders: Easy Recipe for Crunchy Delight

A simple and delicious recipe for crispy baked chicken tenders that are crunchy and flavorful.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs preferably panko for extra crunch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray or olive oil for drizzling

Method
 

  1. Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
  2. In a shallow bowl, mix the flour, garlic powder, onion powder, paprika, salt, and black pepper.
  3. In a second shallow bowl, beat the eggs until well combined.
  4. In a third shallow bowl, place the breadcrumbs.
  5. Coat each chicken strip first in the flour mixture, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, roll the chicken in the breadcrumbs until fully coated. Place the coated chicken tenders on the prepared baking sheet.
  6. Lightly spray or drizzle the chicken tenders with cooking spray or olive oil to help them crisp up while baking.
  7. Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.
  8. Serve immediately with your favorite dipping sauce.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 200mgSodium: 500mgFiber: 1g

Notes

  • For extra flavor, try adding grated Parmesan cheese to the breadcrumb mixture.
  • You can also substitute the chicken with turkey or tofu for a different protein option.
  • For a spicier kick, add cayenne pepper to the flour mixture.

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