Crispy Oven Baked Chicken Tenders Recipe – Healthier Alternative
I love chicken tenders, but I hate always having to pull out the deep fryer. Â The problem with oven baked tenders is that they are never crispy and delicious like their fried counterpart. Â So, I was experimenting and found the perfect way to bake crispy and juicy chicken tenders. Â The key is panko bread crumbs and vegetable spray.
Oven Baked Chicken Tenders
Preheat the oven to 425 degrees Fahrenheit.
The first step is to prep the chicken tenders. Â Trim the fat and remove the tendon. Â Then season the chicken with salt and pepper.
Next set up the dredging stations. Â First, add 1 cup of flour to a shallow dish. Â Then season the flour with 1 tsp of salt and 1/2 tsp of pepper. Â Then add three eggs, 1 tbs dijon mustard, 1 tsp of garlic powder, 1 tsp salt, 1/2 tsp pepper and 1/4 tsp cayenne pepper to another shallow dish or bowl. Â Whisk together.
Finally add 1 cup of panko bread crumbs and 2 tsp of paprika to a third shallow dish. Â The paprika helps to give the tenders a nice brown color when cooked. Â Remember we eat with our eyes too. For dishes, I like pie plates as they provide a nice medium for dipping the tenders.
To bread the tenders, place the tenders into the flour and coat. Â Shake the tenders to remove excess flour and then dip them into the egg mixture.
Finally place the egg drenched tenders into the panko bread crumbs.
Place the tenders on a greased rack that is placed over a baking sheet.
Once all of the tenders are breaded spray them lightly with vegetable spray. Â Make sure to spray both sides. Â As you can see from the picture once sprayed the tenders start to look delicious. Â The two tenders on the bottom have yet to be sprayed. Â The vegetable spray is key as it causes the panko bread crumbs to crisp and brown.
Place the tray into the preheated 425 degree oven for 15-17 minutes or until the chicken is fully cooked and the breading is nicely browned.
Remove and serve.
Oven Baked Chicken Tenders
Ingredients
Method
- Preheat the oven to 425 degrees Fahrenheit.
- The first step is to prep the chicken tenders. Trim the fat and remove the tendon. Then season the chicken with salt and pepper.
- Next setup the dredging stations. First add 1 cup of flour to a shallow dish. Then season the flour with 1 tsp of salt and 1/2 tsp of pepper. Then add three eggs, 1 tbs dijon mustard, 1 tsp of garlic powder, 1 tsp salt, 1/2 tsp pepper and 1/4 tsp cayenne pepper to another shallow dish or bowl. Whisk together.
- Finally add 1 cup of panko bread crumbs and 2 tsp of paprika to a third shallow dish.
- To bread the tenders, place the tenders into the flour and coat. Shake the tenders to remove excess flour and then dip them into the egg mixture.
- Finally place the egg drenched tenders into the panko bread crumbs.
- Place the tenders on a greased rack that is placed over a baking sheet.
- Once all of the tenders are breaded spray them lightly with vegetable spray. Make sure to spray both sides.
- Place the tray into the preheated 425 degree oven for 15-17 minutes or until the chicken is fully cooked and the breading is nicely browned.
- Remove and serve.
These were some of the most delicious tenders that I have ever eaten.
The chicken was moist and the breading was crispy and delicious.
