Description
These oven-baked chicken tenders are golden, flavorful, and ready in about 25 minutes, offering a satisfying crunch with less oil—perfect for busy dinners and kid-approved lunches.
Ingredients
- 1 pound chicken breast, cut into strips
- 1 cup breadcrumbs (preferably panko)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 eggs, beaten
- Cooking spray or 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or use a rimmed sheet with a wire rack on top.
- In a medium bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, and a pinch of salt and pepper. Mix well.
- Beat the eggs in a shallow dish until smooth.
- Pat the chicken strips dry with paper towels. Dredge each strip in the beaten eggs, then press into the breadcrumb mixture.
- Arrange the coated tenders on the prepared baking sheet, spacing them apart. Lightly spray the tops with cooking spray or drizzle olive oil over them.
- Bake for 15–20 minutes, flipping once halfway through, until golden and the internal temperature reads 165°F (74°C).
- Let rest for 2 minutes before serving.
Notes
For gluten-free, substitute panko with gluten-free breadcrumbs. For dairy-free, omit Parmesan and increase breadcrumbs or use dairy-free cheese. Serve with honey mustard, BBQ sauce, or build a kid-friendly plate.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American