Chicken Tenders

Crunchy on the outside, juicy on the inside, and perfect for dipping these Chicken Tenders are so easy to make. This recipe steps it up with a special blend of breadcrumbs, Parmesan, and spices, making these tenders not just good, but great. Whether you're whipping them up for the family or planning your meals for the week, these chicken tenders are a hit.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Main Course

Cuisine: American

Keyword: chicken tenders

Servings: people

Calories: 446kcal

Ingredients

2 pounds chicken breasts
Salt and pepper
½ cup panko breadcrumbs
½ cup breadcrumbs
¼ cup Parmesan cheese shredded
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika powder
1 teaspoon dried oregano
½ cup flour
1 egg beaten
cooking spray

US Customary - Metric

Instructions

Preheat the oven to 355°F/180ºC.
Cut the chicken breasts into 1-inch thick slices. Season the it with salt and pepper.
2 pounds chicken breasts, Salt and pepper
In a bowl, combine breadcrumbs, panko, parmesan cheese, garlic powder, onion powder, paprika powder, oregano, salt and pepper.
½ cup panko breadcrumbs, ½ cup breadcrumbs, ¼ cup Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika powder, 1 teaspoon dried oregano
Prepare the breading station with the flour in one bowl, the egg in another bowl and the breadcrumbs in the third bowl.
½ cup flour, 1 egg
Dip each chicken piece in the flour, then in the egg, and lastly in the breadcrumbs.
Prepare a baking tray with parchment paper and arrange the chicken tenders. Spray them with a little oil (optional).
cooking spray
Bake for 12-15 minutes, or until golden brown.
Serve and enjoy your chicken tenders with a mayo mustard dipping sauce (optional).

Notes

Chicken thighs: You can swap the chicken breasts for thighs. Chicken thighs might be a bit juicier than breasts so keep an eye on cooking times, as it might vary slightly.
Don't skip the seasoning: Seasoning both the chicken and the breadcrumb mixture is key for flavorful tenders.
Get that coating right: Make sure each piece of chicken is fully coated with the flour, egg, and breadcrumbs. It’s what gives you that irresistible crunch.
Keep them separated: Don't overcrowd the chicken on the baking tray. They need space to get evenly crispy.
Flip for even crispiness: Halfway through baking, give them a gentle flip to ensure both sides get golden brown.
Check for doneness: Chicken is done when it reaches an internal temperature of 165°F (74°C). If in doubt, use a meat thermometer.
Spice it up: Feel free to tweak the spices in the breadcrumb mixture according to your taste. Love garlic? Add more garlic powder.
Gluten-free option: You can use gluten-free breadcrumbs and flour for a gluten-free version.

Storage & Reheating

Cool them down: Let your chicken tenders cool to room temperature before storing them.
Refrigerate: Store them in an airtight container in the fridge. They'll stay good for up to 3 days. For a quick grab-and-go meal, you can also wrap them in individual portions in aluminum foil.
Freezing: If you’ve made a big batch, freezing is a great way to extend their shelf life. Place the cooled tenders on a baking sheet to freeze individually, then transfer them to a freezer bag. They can last up to 3 months frozen.
Reheating: When you're ready to eat, reheat the tenders in the oven or an air fryer to keep them crispy. Microwaving is quick, but you'll lose some of that crunch.

Nutrition