Crispy Baked Chicken Tenders

Name: Crispy Baked Chicken Tenders
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, trimmed, sliced against the grain into strips about 1 inch (2.5 cm) wide and 4 inches (10 cm) long, patted dry; 2 cups (100 g) panko breadcrumbs; 3 tablespoons (45 ml) olive oil; ½ cup (40 g) Parmesan cheese, finely grated (optional); 2 teaspoons (5 g) smoked paprika; 1 teaspoon (3 g) garlic powder; 1 teaspoon (3 g) onion powder; 1½ teaspoons (6 g) kosher salt, divided: 1 teaspoon for the coating, ½ teaspoon for the flour; ¾ teaspoon (2 g) black pepper, freshly ground, divided: ½ teaspoon for the coating, ¼ teaspoon for the flour; ½ cup (63 g) all-purpose flour; 2 (100 g) large eggs, beaten with 1 tablespoon water until no streaks of white remain; 1 tablespoon (15 ml) water; olive oil cooking spray, for the rack and the tops of the tenders, as needed

From the MyKitchenBank Kitchen

Juicy chicken strips coated in a smoky paprika panko crust and baked on a wire rack until golden and crunchy, with no deep frying needed.

Prep: 25 min
Cook: 20 min
Wait: 5 min
Total: 50 min
Makes: About 16 tenders (4 servings)

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breasts, trimmed, sliced against the grain into strips about 1 inch (2.5 cm) wide and 4 inches (10 cm) long, patted dry
For the coating
2 cups (100 g) panko breadcrumbs
3 tablespoons (45 ml) olive oil
½ cup (40 g) Parmesan cheese, finely grated (optional)
2 teaspoons (5 g) smoked paprika
1 teaspoon (3 g) garlic powder
1 teaspoon (3 g) onion powder
1½ teaspoons (6 g) kosher salt, divided: 1 teaspoon for the coating, ½ teaspoon for the flour
¾ teaspoon (2 g) black pepper, freshly ground, divided: ½ teaspoon for the coating, ¼ teaspoon for the flour
For the breading station
½ cup (63 g) all-purpose flour
2 (100 g) large eggs, beaten with 1 tablespoon water until no streaks of white remain
1 tablespoon (15 ml) water
olive oil cooking spray, for the rack and the tops of the tenders, as needed

Equipment (7)

Rimmed baking sheet, 18×13-inch (46×33 cm)
Oven-safe wire rack that fits inside the baking sheet
3 shallow dishes or pie plates
Sharp knife and cutting board
Instant-read thermometer
Small dry skillet for toasting panko
Pastry brush or oil spray bottle

Steps

Before you start

Position an oven rack in the upper third of the oven and preheat to 425°F (220°C).
Set up a wire rack inside a rimmed baking sheet so hot air can circulate and the bottoms crisp.
Set up your breading station left to right: flour, eggs, panko, so you can work in one direction.
Use one hand for wet ingredients and the other for dry to avoid clumpy fingers.

1
Heat the ovenOven 425°F / 220°C
- Position a rack in the upper third of the oven and preheat to 425°F (220°C).
- Place a wire rack inside an 18×13-inch (46×33 cm) rimmed baking sheet and coat the rack generously with cooking spray.
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Ready when: Oven reaches 425°F (220°C).
Tip: Spray the rack well, or the coating will stick and tear off when you lift the tenders.
2
Toast the panko
- Heat a dry skillet over medium heat.
- Add the panko and olive oil and stir constantly for 3 to 4 minutes.
- Pour into a shallow dish and let cool for 5 minutes.
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Ready when: Crumbs are light golden brown and smell nutty.
Tip: Watch closely. Panko goes from golden to burnt in under a minute. Pre-toasting is what gives the baked crust a fried-like color.
3
Season the coating
- Stir the Parmesan (if using), smoked paprika, garlic powder, onion powder, 1 teaspoon of the salt and ½ teaspoon of the pepper into the cooled panko.
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Ready when: Spices are evenly distributed and the crumbs look uniformly orange-tinted.
4
Set up the station
- In a second shallow dish, whisk the flour with the remaining ½ teaspoon salt and ¼ teaspoon pepper.
- In a third dish, beat the eggs with the water until smooth.
- Arrange the dishes in a row: flour, egg, panko.
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Ready when: Eggs are fully blended with no streaks of white.
5
Cut the chicken
- Pat the chicken dry with paper towels.
- Slice each breast lengthwise against the grain into strips about 1 inch (2.5 cm) wide and 4 inches (10 cm) long, aiming for strips of similar thickness.
- You should have about 16.
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Ready when: Strips are even in thickness, roughly ¾ to 1 inch (2 to 2.5 cm).
Tip: Pat dry thoroughly; surface moisture makes the flour turn gummy and the crust slide off.
6
Bread the tenders
- Dredge one strip in the flour and shake off the excess.
- Dip it in the egg and let the extra drip off.
- Press it firmly into the panko, turning to coat all sides.
- Place it on the rack.
- Repeat with the remaining strips, leaving ½ inch (1 cm) between them.
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Ready when: Each strip is fully and thickly coated with no bare patches.
Tip: Keep one hand for dry steps and the other for the egg to avoid thick, clumpy fingers.
7
Spray the tops
- Lightly mist the tops of all the tenders with cooking spray until the crumbs look slightly moist, with no dry white patches.
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Ready when: Crumbs look evenly glossy.
8
Bake the tendersOven 425°F / 220°C
- Bake on the upper rack at 425°F (220°C) for 18 to 22 minutes, without flipping, until the crust is deep golden.
- Check the thickest tender with an instant-read thermometer.
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Ready when: Crust is deep golden brown and the thickest tender reads 165°F (74°C) in the center.
Tip: The rack lets air reach the bottoms, so no flipping is needed. If any tenders are thicker, cook them a few minutes longer.
9
Rest and serve
- Let the tenders rest on the rack for 3 minutes so the juices settle and the crust sets.
- Serve hot with your favorite dipping sauces.
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Ready when: Crust feels crisp and firm when tapped.
Tip: Leave them on the rack, not a plate, so steam does not soften the bottoms.

Good to know

Tips

Slice strips to an even thickness so they all finish cooking at the same time.
Do not skip the wire rack. A baking sheet alone steams the bottoms and leaves them soft.
Press the panko firmly onto the chicken so the crust stays in place.
Do not crowd the pan. Leave space between strips for crisp edges.

Make ahead

"Bread the tenders up to 4 hours ahead and refrigerate uncovered on the rack-lined baking sheet. Spray and bake straight from the fridge, adding 2 to 3 minutes. Or freeze unbaked tenders on the rack until solid, bag them, and bake from frozen at 425°F (220°C) for 25 to 28 minutes."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: up to 3 days in an airtight container. Freezer: up to 3 months. Reheat on a wire rack at 400°F (200°C) for 8 to 10 minutes (12 to 15 from frozen) until hot at 165°F (74°C) and crisp. Avoid the microwave, which makes the crust soggy."

Substitutions

boneless, skinless chicken breasts → Chicken tenderloins. Use about 1.5 lb (680 g) as is, with no cutting needed. Baking time may be a few minutes shorter.
panko breadcrumbs → Crushed cornflakes. Use 2 cups (about 60 g), unsweetened, crushed. Skip the toasting step and spray well.
all-purpose flour → Gluten-free 1-to-1 flour. Pair with gluten-free panko for a fully gluten-free version.
smoked paprika → Sweet paprika. A milder, less smoky flavor. Add a pinch of cayenne for heat.