Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts or tenders
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese (optional)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil or cooking spray
Instructions
- Start by slicing the chicken into evenly sized strips or tenders. Pat them dry with paper towels to ensure the coating sticks properly.
- Place the flour in a shallow bowl. In a separate bowl, whisk the eggs. In a third bowl, combine panko breadcrumbs, Parmesan (if using), garlic powder, paprika, salt, and pepper.
- Dip each chicken strip into the flour, ensuring it’s coated evenly. Next, dip into the beaten eggs, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with cooking spray or brush with olive oil. Arrange the coated chicken tenders on the baking sheet and spray lightly with cooking spray for extra crunch.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. For extra crispiness, finish with a quick broil for 2 minutes, watching carefully to avoid burning.
Notes
- Ensure chicken pieces are of similar size for even cooking.
- For extra flavor, add spices like cayenne pepper or Italian seasoning to the breadcrumb mixture.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer for crispy results.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb, Kid-Friendly
Nutrition
- Serving Size: 4 tenders
- Calories: 330 kcal Kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 95 mg