Recipe from Two Peas and Their Pod
These easy baked chicken tenders are juicy, crispy, and only take 20 minutes to make! A family favorite dinner! Serve with honey mustard sauce, BBQ sauce, or ketchup!
- 1/3 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon smoked paprika or paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon of black pepper
- 2 large eggs
- 1 tablespoon water
- 1 1/3 cups panko
- 1 lb chicken tenders
- Optional sauces: ketchup BBQ sauce, honey mustard, ranch, fry sauce
Preheat oven to 400 degrees F. Line a large baking sheet with a wire rack. Spray the wire rack with nonstick cooking spray and set aside.
Season the chicken tenders with salt and pepper. Set aside.
Get out three shallow bowls. In the first bowl or plate, whisk together the flour, cornstarch, paprika, salt, garlic powder, onion powder, and pepper. In the second bowl, use a fork to beat the eggs and water together. Put the panko in the third bowl.
Season the chicken with salt and pepper. Dredge the chicken tenders in the seasoned flour mixture, coating both sides. Next, dip in the egg mixture, and then transfer to the dish with the panko. Coat both sides of the tenders with panko, pressing firmly so the panko sticks.
Arrange the chicken tenders on the wire rack, making sure they aren’t touching. Spray the coated tenders with nonstick cooking spray.
Bake for 10 minutes. Flip and spray with nonstick cooking spray. Bake for 5 to 10 more minutes or until cooked through. You can broil the chicken tenders for 2 minutes if you want an extra golden, crispy coating.
Remove from the oven and serve warm with desired dipping sauces.
Calories: 295kcal | Carbohydrates: 27g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 892mg | Potassium: 506mg | Fiber: 1g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg