Go Back
+ servings

Chicken Tenders

from kristineskitchenblog.com
These Chicken Tenders are crispy, well seasoned, and so simple to make. Serve them with your favorite dipping sauces for an easy dinner that the whole family will love.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Servings: 5 servings
Calories: 391kcal

Ingredients

  • ½ cup all-purpose flour or whole wheat flour
  • 3 large eggs
  • 3 tablespoons water
  • 2 teaspoons paprika
  • 1 ½ teaspoons garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups panko bread crumbs
  • 2 pounds chicken tenders

Instructions

  • Preheat oven to 425° F. Place an oven-safe wire rack on a rimmed baking sheet. (If you do not have an oven-safe wire rack, you can bake the chicken right on the baking sheet. See note below.) Spray the rack or baking sheet with cooking spray.
  • To prepare the breading on the chicken, you will need 3 wide, shallow bowls, dishes or pie plates. In one dish, place the flour. In the second dish, beat together the eggs and water. Then, to the dish with the beaten eggs, add the paprika, garlic powder, onion powder, salt and pepper and mix with a whisk or fork until well combined and no clumps of spices remain. In the third dish, place the panko bread crumbs.
  • Coat the chicken first in the flour, then in the egg mixture, and finally in the panko. Place chicken on the prepared baking rack/sheet.
  • Bake for 16-18 minutes, or until cooked through to at least 165° F and lightly browned. If desired, you can turn on the broiler during the last few minutes of cooking to help crisp the coating on the chicken even more. Serve with dipping sauces, as desired.

Video

Notes

  • If you don't have an oven-safe wire rack, you can bake the tenders directly on the baking sheet. In this case, I recommend flipping them over halfway through the baking time to allow both sides to get crispy.
  • You'll get about 8 tenders per pound. You can scale this recipe up if desired. Leftover tenders freeze well after baking. Let the cooked tenders cool and then store them in an airtight container in the freezer for up to 3 months. Reheat in the oven at 375° F until hot.
  • Instead of using tenders, you can slice boneless chicken breasts into strips. This can be a more budget-friendly option.

Nutrition

Serving: 3tenders | Calories: 391kcal | Carbohydrates: 28g | Protein: 47g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 891mg | Potassium: 801mg | Fiber: 2g | Sugar: 2g | Vitamin A: 592IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 3mg
Nutrition information is only an estimate.
Logo
All Rights Reserved © Kristine's Kitchen https://kristineskitchenblog.com