Crispy Baked Chicken Tenders (Print-Friendly Version)
Juicy chicken strips baked in a crunchy breadcrumb coating. Quick, family-friendly and lighter than fried options.
# What You’ll Need to Make This:
→ Chicken
01 -
450 g chicken breast or chicken tenders, cut into 2.5 cm wide strips
→ Breading and Seasoning
02 -
2 large eggs, beaten
03 -
100 g panko breadcrumbs or regular breadcrumbs
04 -
50 g grated Parmesan cheese (optional, for enhanced flavour)
05 -
1 teaspoon garlic powder
06 -
1 teaspoon paprika
07 -
0.5 teaspoon onion powder
08 -
0.5 teaspoon fine salt
09 -
0.25 teaspoon ground black pepper
10 -
Olive oil spray, for coating
# How to Prepare:
01 -
Slice chicken breasts into strips approximately 2.5 cm wide, or use whole chicken tenders as needed.
02 -
Beat eggs until smooth in one shallow bowl. In a separate bowl, combine breadcrumbs, Parmesan cheese if using, garlic powder, paprika, onion powder, salt, and black pepper.
03 -
Season chicken strips lightly with a pinch of salt and pepper.
04 -
Dip each chicken strip in beaten egg, shaking off any excess. Dredge in breadcrumb mixture, pressing gently to ensure coating adheres. For a crunchier crust, repeat the egg and breadcrumb steps for a double coating.
05 -
Line a baking sheet with parchment paper or a silicone mat. For optimal crispiness, set a wire rack atop the sheet.
06 -
Lay breaded chicken pieces on the prepared baking sheet or wire rack, allowing space between each for even cooking. Preheat oven to 200°C (400°F).
07 -
Mist chicken strips lightly with olive oil spray. Bake for 20–25 minutes, turning halfway through, until golden and crisp. Confirm internal temperature reaches 74°C.
08 -
Remove from oven and allow to rest for several minutes before serving alongside preferred dipping sauces.
# Extra Tips:
01 -
For maximum crispiness, use a wire rack and do not overcrowd the chicken strips on the baking sheet.