Easy Baked Chicken Tenders

These baked chicken tenders have a deliciously crispy panko bread crumb coating for that extra crunch factor without the guilt of frying! You can marinate the tenders in light buttermilk in the refrigerator for 1 hour instead of dipping in the beaten egg.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 172 Calories

Ingredients

• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 1 large egg, beaten
• 1 teaspoon ground paprika
• cooking spray
• 1 ¼ cups panko bread crumbs
• 4 skinless, boneless chicken tenders, cut into 1/2-inch strips lengthwise

Recipe Instructions

Step 1

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.

Step 3

Place egg in a shallow dish. Place panko, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well.

Step 4

Dip 2 chicken strips into egg, then place into panko mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.

Step 5

Spray each chicken tender with cooking spray twice.

Step 6

Bake tenders in the preheated oven for 7 minutes. Flip and continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.

Step 7

Broil tenders in the preheated oven for extra crunch, about 1 to 2 minutes more.