Description
These Truly Golden Crunchy Baked Chicken Tenders are incredibly crispy without the mess and excess oil of deep frying. They’re baked in the oven using a clever technique that yields golden, crunchy results with minimal cleanup.
Ingredients
- 650g / 1.3 lb chicken tenderloins (or breast cut into strips)
- 1 1/4 cups panko breadcrumbs
- 2 tbsp olive oil
- 1/2 tsp salt
- Black pepper, to taste
- 2 eggs
- 1/2 cup flour (all-purpose/plain)
- Oil spray
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection). Place a rack on a baking tray and spray with oil.
- Place panko breadcrumbs on a tray, spray with oil, and bake for 4 minutes until lightly golden. Transfer to a bowl.
- Add olive oil, salt, and pepper to the toasted breadcrumbs. Mix well.
- Place flour in a shallow dish and whisk eggs in another.
- Coat chicken in flour, then dip in egg, and press into the panko mixture, ensuring full coverage.
- Place on prepared rack, spray generously with oil.
- Bake for 15 minutes or until golden and cooked through. Serve with your favorite dipping sauce.
Notes
- You can use chicken breast cut into strips if tenderloins aren’t available.
- Toasting the breadcrumbs before baking ensures extra crispiness.
- Can be frozen after baking and reheated in the oven.
- Serve with sauces like honey mustard, ketchup, or ranch for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 serving
- Calories: 312
- Sugar: 1g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg
