Description
These Baked Panko Chicken Tenders are crispy on the outside, juicy on the inside, and seasoned to perfection. They’re a healthier alternative to fried chicken tenders and perfect for a quick dinner, appetizer, or snack.
Ingredients
Scale
- 1 1/2 pounds chicken tenderloins, or chicken breasts cut into strips
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup flour
- 1 cup panko bread crumbs
- 2 large eggs, beaten
- Cooking spray
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
- Season the chicken strips with salt, pepper, garlic powder, and Italian seasoning.
- Set up a dredging station: place flour in one bowl, beaten eggs in a second bowl, and panko bread crumbs in a third bowl.
- Coat each chicken strip first in flour, then dip in the eggs, and finally press into the panko bread crumbs until fully coated.
- Arrange coated chicken strips on the prepared baking sheet and spray the tops lightly with cooking spray.
- Bake for 18–20 minutes, flipping halfway through, until chicken is golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- Serve hot with your favorite dipping sauce.
Notes
- For extra crispiness, toast the panko crumbs in a dry skillet before coating the chicken.
- These tenders can also be air-fried at 400°F for 12–14 minutes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 3 tenders
- Calories: 320
- Sugar: 1g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 140mg
Keywords: baked chicken tenders, panko chicken, crispy oven chicken, healthy chicken strips, easy dinner recipe