Crispy Baked Chicken Tenders

Golden, crunchy chicken tenders baked in the oven — not fried. Panko-coated and seasoned for maximum crispiness with far less oil.

Ingredients

• •400g chicken tenderloins or chicken breast cut into strips
• •1 cup panko breadcrumbs
• •1/2 cup all-purpose flour
• •1 egg, beaten
• •1 teaspoon garlic powder
• •1 teaspoon smoked paprika
• •Salt and pepper to taste
• •Cooking spray or 1 tablespoon olive oil

Instructions

1. 1. Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper and lightly grease it.
2. 2. Set up a breading station: flour in one bowl, beaten egg in a second, and panko mixed with garlic powder, paprika, salt, and pepper in a third.
3. 3. Dredge each chicken strip in flour, shaking off excess. Dip in egg, then press firmly into the panko mixture to coat all sides.
4. 4. Place on the prepared baking sheet. Lightly spray with cooking spray or drizzle with a little olive oil.
5. 5. Bake for 18–20 minutes, flipping once halfway through, until golden brown and cooked through.
6. 6. Serve with your favorite dipping sauce — honey mustard, ranch, or BBQ.