Crispy Oven Baked Chicken Tenders Extra Juicy
Follow this method to bake chicken tenders in the oven that develop an extra crispy coating while keeping the meat inside very juicy.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 tablespoon water
- 1.5 cups Panko breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- Cooking spray (high heat oil based)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and place a wire rack on top of the sheet. This allows air to circulate under the tenders.
- Set up a standard breading station with three shallow dishes. Place the flour in the first dish.
- In the second dish, whisk the eggs and water together until combined.
- In the third dish, mix the Panko breadcrumbs, salt, pepper, garlic powder, and paprika.
- Take one chicken strip and dredge it thoroughly in the flour, shaking off any excess.
- Dip the floured strip into the egg mixture, letting excess drip off.
- Press the strip firmly into the Panko mixture, ensuring the entire surface is coated. Press the crumbs on to help them adhere.
- Place the coated tenders on the wire rack, ensuring they do not touch each other.
- Spray the tops of the coated tenders generously with cooking spray. This mimics the fat needed for frying crispness.
- Bake for 10 minutes.
- Remove the sheet from the oven, flip each tender carefully, and spray the second side lightly with cooking spray.
- Return to the oven and bake for another 8 to 12 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the coating is golden brown and crisp.
- Serve immediately.
Notes
- For extra crispiness, you can double-dip: after the first breading, dip the tender back into the egg mixture and then into the Panko again before baking.
- Using a wire rack is essential for achieving crispiness on the bottom of the tenders.
- Do not overcrowd the baking sheet; cook in batches if necessary.
Nutrition
- Serving Size: 4 tenders
- Calories: 310
- Sugar: 1
- Sodium: 450
- Fat: 7
- Saturated Fat: 1.5
- Unsaturated Fat: 5.5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 40
- Cholesterol: 110