Homemade Chicken Tenders
Crispy oven-baked chicken tenders coated in seasoned flour, an egg wash, and panko breadcrumbs for a simple, healthier alternative to frying.
Servings: 4 servings
Ingredients
Ingredients
- 1 poundchicken tenderloins or boneless, skinless chicken breasts cut into 1-inch thick strips
- 1 cupall-purpose flour
- 1 teaspoonseasoned salt for seasoning flour
- 3 largeeggs
- 1/4 cupwater
- 1/2 teaspoonseasoned salt for seasoning eggs
- 2 cupsplain panko bread crumbs
- 1 teaspoonseasoned salt for seasoning breading
- cooking spray I recommend olive oil or avocado oil cooking spray
Instructions
Instructions
- Preheat the oven to 425°F (215°C). Place an oven-safe baking rack on a rimmed baking sheet and lightly spray the rack with cooking spray.
- Trim the chicken: remove any visible fat and white tendons from 1 pound chicken tenderloins. If using boneless, skinless chicken breasts, trim fat and cut the breasts into 1-inch thick strips.
- Set up three shallow dishes for the breading station: - Dish 1: 1 cup all-purpose flour mixed with 1 teaspoon seasoned salt. - Dish 2: 3 large eggs whisked with 1/4 cup water and 1/2 teaspoon seasoned salt. - Dish 3: 2 cups plain panko bread crumbs mixed with 1 teaspoon seasoned salt.
- Working one piece at a time, dredge a chicken strip in the flour mixture, tossing to coat and shaking off excess flour.
- Dip the floured strip into the egg wash, allowing excess egg to drip off.
- Press the egg-coated strip into the panko mixture, turning and using your hands to press crumbs onto all sides so the coating adheres. Place the breaded strip on the prepared baking rack. Do not overlap pieces; arrange them so air can circulate.
- When all strips are breaded and on the rack, lightly spray the top of each breaded chicken tender with cooking spray.
- Bake in the preheated oven for 10–13 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If using the baking rack, there is no need to flip the tenders during baking.
- Remove the baking sheet from the oven and confirm doneness (internal temperature 165°F/74°C) before serving.
Equipment
- Baking Sheet with Rackone of my most used kitchen tools!
Notes
Notes
Bread Crumbs:
I don't recommend regular breadcrumbs in place of the panko, as they will not yield a crispy baked chicken strip.
Egg-Free Option:
If you happen to have an egg allergy, dip your chicken strips into flour first, then something moist, like mustard, and finally panko.
Leftovers
: Leftover Chicken Strips will keep for 3 days in the refrigerator. They are best warmed up in a 400°F/205°C oven for 5 minutes.
Freezing Homemade Chicken Strips
: Place baked, cooled chicken strips on an oven sheet lined with wax or parchment paper and place them into the freezer until frozen solid. Once frozen solid, transfer them to a freezer-safe bag or container and store in the freezer for up to 3 months. Bake from frozen on a baking sheet at 400°F/205°C for 18-22 minutes.
Bread Crumbs:
I don't recommend regular breadcrumbs in place of the panko, as they will not yield a crispy baked chicken strip.
Egg-Free Option:
If you happen to have an egg allergy, dip your chicken strips into flour first, then something moist, like mustard, and finally panko.
Leftovers
: Leftover Chicken Strips will keep for 3 days in the refrigerator. They are best warmed up in a 400°F/205°C oven for 5 minutes.
Freezing Homemade Chicken Strips
: Place baked, cooled chicken strips on an oven sheet lined with wax or parchment paper and place them into the freezer until frozen solid. Once frozen solid, transfer them to a freezer-safe bag or container and store in the freezer for up to 3 months. Bake from frozen on a baking sheet at 400°F/205°C for 18-22 minutes.