Baked Chicken Tenders (Chicken Fingers), Extra Crispy Every Time

Name: Baked Chicken Tenders (Chicken Fingers), Extra Crispy Every Time
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/3 cup panko breadcrumbs ({or you can use regular breadcrumbs}); 1/4 cup grated Parmesan cheese ({or use mozzarella cheese}); 1/2 teaspoon garlic powder; 1/4 teaspoon thyme; 1/4 teaspoon dried parsley; 1/4 teaspoon paprika; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 1/2 pounds chicken tenderloins; 1/4 cup extra virgin olive oil (or you can use egg or avocado oil)

These Baked Chicken Tenders uses a wire rack and an olive oil dredge instead of egg for a crispy chicken tenderloin recipe with no frying. Works with tenders, chicken fingers cuts, or sliced breast, and includes a gluten-free swap.

Prep10 min
Cook25 min
Total35 min
Makes4 servings
Calories420

Ingredients

4 servings

1 1/3 cup panko breadcrumbs ({or you can use regular breadcrumbs})
1/4 cup grated Parmesan cheese ({or use mozzarella cheese})
1/2 teaspoon garlic powder
1/4 teaspoon thyme
1/4 teaspoon dried parsley
1/4 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds chicken tenderloins
1/4 cup extra virgin olive oil (or you can use egg or avocado oil)

Method

1
Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray or you can use a wire rack on top of the baking sheet which helps ensure the tenders are crispy.
2
In a shallow bowl mix the panko breadcrumbs, Parmesan cheese, garlic powder, thyme, parsley, paprika, salt and pepper and stir until combined. Set aside.
3
Pour the 1/4 cup olive oil into another shallow bowl and set aside.
4
Optional: Pat the chicken dry with paper towels before dredging, and let the coated tenders chill in the fridge for 10–15 minutes before baking. This helps everything stick better and stay crisp.
5
Dredge the chicken in the olive oil and then into the panko breadcrumb mixture making sure both sides are coated. Place the tenders on the baking sheet or wire rack.
6
Place the chicken tenders in the oven and bake for 25 minutes, flipping the tenders halfway through cooking {chicken should reach an internal temperature of 165 degrees F}.
7
Sprinkle with fresh parsley if you want and serve warm with honey mustard, ketchup or ranch dipping sauce.

Notes

Wire rack: Place a wire rack on top of your baking sheet so heat circulates under and around each tender. This keeps the bottoms crispy instead of steaming against the pan. Olive oil dredge vs. egg: Olive oil gives you a lighter, crispier coating. If you prefer a thicker, richer crust, swap in one beaten egg instead. Olive oil spray: Lightly spritz the coated tenders with olive oil or avocado oil spray right before baking. This helps the panko brown evenly across the whole surface. Let the breading set: If you have 10 to 15 minutes, chill the coated tenders in the fridge before baking. The coating adheres better and holds up during baking. Pat the chicken dry: Before dredging, pat each tender dry with a paper towel. Moisture is the main reason breading slides off during baking. Seasoning swaps: The base blend works any night of the week. Try za'atar for a Mediterranean twist, Italian seasoning for an herb-forward version, or a pinch of cayenne if your family likes a little heat. Doneness: Chicken tenders are cooked through when they reach an internal temperature of 165°F. A quick-read thermometer takes the guesswork out completely.

Per serving

Carbs16 g
Protein41 g
Fat21 g
Fiber1 g

Also filed under

Chicken

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