Ingredients
Scale
- 1 pound (450g) chicken breasts, cut into strips
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil or cooking spray
Instructions
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan, paprika, garlic powder, salt, and pepper.
- Dip each chicken strip into the flour, then into the beaten eggs, and finally roll in the breadcrumb mixture until fully coated.
- Preheat your oven to 400°F (200°C). Arrange the coated chicken tenders on a baking sheet lined with parchment paper or a silicone baking mat.
- Lightly spray with cooking spray or drizzle with olive oil for extra crispiness.
- Bake for 20-25 minutes until golden brown and cooked through, flipping halfway if desired.
- For extra crispiness, transfer the tenders to an air fryer and cook at 400°F (200°C) for 10-12 minutes, flipping halfway through.
Notes
- Ensure the chicken strips are of uniform size for even cooking.
- Use panko breadcrumbs instead of regular breadcrumbs for a crunchier texture.
- Lightly spray or brush the tenders with oil before baking or air frying.
- Let the tenders rest for 5 minutes after cooking to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free options possible
Nutrition
- Serving Size: 4 tenders
- Calories: 280 kcal Kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 80 mg