Crispy Baked Chicken Tenders (Panko)

These Crispy Baked Chicken Tenders are made extra crispy with the use of panko breadcrumbs. They’re deliciously baked, not fried.

Our family might be able to live on chicken tenders. We kind of fight over them. As in, we actually have to divvy all the chicken tenders up before anyone tries to snag more than their share.

In part, it might be because we have three very active boys, two of which are rapidly growing teens. I still don’t get how they Eat. So. Much. (Before I forget, if you have any advice about surviving the teen years, I’ll buy you coffee and we can talk.)

We aren’t talking just any store variety of chicken tenders. We’re referring to these extra crispy baked chicken tenders coated with plenty of seasonings and toasted panko breadcrumbs (like these Parmesan Panko Crusted Pork Chops that people really like)…

INGREDIENTS

• 1 cup unseasoned panko breadcrumbs
• Cooking oil or spray
• 2 pounds chicken tenderloins
• 1 tsp dried oregano
• 1 tsp onion powder
• 1 tsp kosher salt (coarse, not fine salt)
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepepr
• 1 large egg
• Other: Dipping sauces of your choice

DESCRIPTION

These Crispy Baked Chicken Tenders are made extra crispy with the use of panko breadcrumbs. They’re deliciously baked, not fried.

INSTRUCTIONS

Preheat oven to 400F, with rack on lower middle position. Line a large baking sheet with foil and generously grease the foil. Add panko breadcrumbs in a single layer on greased foil; spray oil over the top of the panko. Brown panko for 4 minutes, or until golden and crisp. Toasting the panko is the secret to the crunch. Let cool while you continue with recipe.

Meanwhile, increase oven temp to 450F, keeping rack on lower middle position. Use paper towels to thoroughly dry chicken tenderloins. Set chicken aside. In a shallow pan (I use pie pans) combine toasted panko with oregano, onion powder, salt, garlic powder, and pepper. Stir to combine well. In a separate shallow pan, combine the egg with 1 TB water, whisking to incorporate.

Replace the foil on large baking sheet and place a wire rack over it. Generously grease the rack. Dip a chicken tenderloin into the egg mixture, coating well and letting excess drip off. Coat generously with panko mixture. Place on greased wire rack. Repeat with remaining chicken tenderloins, leaving at least an inch of space between each one on the rack.

Spray tops of chicken tenders with oil. Bake 11-13 minutes or until chicken genders are just cooked and the coating is nicely browned (actual bake time depends on thickness of chicken and your oven.) Serve immediately while fresh from the oven, with dipping sauces of your choice.