Preheat your oven to 400 degrees Fahrenheit. This step is crucial as it ensures that the chicken bakes evenly and gets that crispy texture we’re after.
In a small mixing bowl, combine whole-wheat flour and kosher salt. Mix well to distribute the salt evenly through the flour.
In a second small mixing bowl, place the egg whites and lightly beat them with a fork until they are slightly frothy. This will help the coating adhere to the chicken.
In a third medium mixing bowl, pour in the whole-wheat panko breadcrumbs. This will be the final coating for your chicken.
Now it’s time to coat the chicken! Begin by dipping each piece of chicken breast into the flour mixture, ensuring it is evenly coated. Be sure to shake off any excess flour.
Next, dip the flour-coated chicken into the egg whites, allowing any surplus to drip off before moving on.
Finally, dredge the chicken in the panko breadcrumbs, pressing lightly to make sure the breadcrumbs fully adhere to the chicken.
Place the coated tenders on a nonstick baking pan. It's important not to spray the pan with nonstick spray, as the coating should naturally crisp up.
In a separate bowl, combine the olive oil, garlic powder, onion powder, dried basil, and dried oregano. Drizzle half the mixture over the chicken breasts, ensuring they are well flavored.
Bake in the preheated oven for 10 minutes. Afterward, remove the pan, turn the chicken over, and drizzle the remaining oil mixture over the second side of the chicken.
Return the pan to the oven and bake for an additional 10 to 15 minutes until no pink remains in the center. A meat thermometer should read 165 degrees Fahrenheit when it’s done.
Once cooked, remove the chicken from the oven and serve hot. Your Crispy Un-Fried Herb Chicken is now ready to be enjoyed!
