Ingredients
Equipment
Method
- First, preheat your oven to 400°F (200°C). It’s crucial to start with a hot oven, as this helps the tenders become crispy. While the oven heats, you can get your breading stations ready.
- In a shallow dish, combine the bread crumbs, parmesan cheese, garlic powder, salt, smoked paprika, and ground black pepper. Mix them well; this will be your flavorful coating.
- In another shallow dish, add the flour. You want to keep this separate because it will help dry the chicken and ensure the egg sticks.
- In a third dish, crack the eggs and scramble them lightly. This will be the adhesive that helps the breading stick to the chicken.
- Now, take a piece of chicken tenderloin and dredge it in the flour. Make sure to coat it evenly, shaking off any excess.
- Next, dip the floured chicken into the egg mixture, ensuring it’s fully coated. This step is crucial for getting that crunchy layer.
- Finally, roll the chicken in the bread crumb mixture, pressing gently to ensure it sticks on all sides. Set aside and repeat with the remaining tenders.
- Grease a large cookie sheet with cooking spray or a little oil. Place each breaded chicken tender on the sheet, ensuring they’re spaced about an inch apart.
- Once all the tenders are on the baking sheet, discard any leftover flour, eggs, or bread crumbs. It’s important for even cooking.
- Bake in the preheated oven for 10 to 12 minutes. The chicken should reach an internal temperature of 165°F (74°C) when done. Keep an eye on them; they should be golden brown and crisp!
- Once cooked, remove them from the oven and serve them immediately, or let them cool on a wire rack if you're preparing for later. Enjoy those delicious Crispy Baked Chicken Tenders!
Notes
This recipe will make about 12 chicken tenders. If you don’t have chicken tenderloins you can cut chicken breast into thin strips to get a similar result.