Ingredients
Equipment
Method
- Preheat your oven to 425°F.
- Line a sheet pan with parchment paper or aluminum foil and spray it lightly with olive oil.
- Season the chicken tenderloins with kosher salt.
- In a shallow bowl, crack and beat the egg.
- In another shallow bowl, combine the seasoned breadcrumbs and seasoned panko crumbs.
- Dip each chicken piece into the egg, then into the breadcrumb mixture, shaking off excess.
- Repeat the process for all chicken tenderloins and spray both sides with olive oil.
- Bake the chicken for about 18 minutes, flipping halfway through.
- Serve with ketchup or BBQ sauce.
Notes
- Tip 1: Store any leftover Chicken Tenders in an airtight container in the fridge for up to three days.
- Tip 2: These freeze well! Place cooled tenders in a single layer on a baking sheet, then freeze before transferring to a container. They can be frozen for up to three months.
- Tip 3: Serve your Chicken Tenders with sides like a fresh salad or crispy fries for a complete meal.
- Tip 4: Try different spices in the breadcrumb mixture for a unique flavor.
- Tip 5: To reheat, bake them in the oven at 375°F for about 10 minutes until heated through.