Print

Baked Chicken Tenders Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 1 review

This recipe for Baked Chicken Tenders offers a crispy, flavorful twist on classic chicken strips using a tangy batter and a Parmesan-infused panko breadcrumb coating. Perfectly golden and tender, these chicken tenders are baked in the oven for a healthier alternative to fried versions, making them ideal for a family-friendly meal or party appetizer.

Ingredients

Chicken and Seasoning

  • 1 lb. boneless skinless chicken breast (or tenderloins)
  • Salt and pepper, to taste

Batter

  • 1 egg, whisked
  • 2 tablespoons sour cream
  • 2 tablespoons flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hot sauce
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika

Coating

  • 1 ½ cups panko breadcrumbs
  • 3 tablespoons butter, melted
  • ¼ cup Parmesan cheese, grated

Instructions

  1. Preheat Oven: Preheat your oven to 400° F (204° C) to prepare for baking the tenders to a perfect golden crisp.
  2. Prepare Chicken: Slice each chicken breast into 3-4 strips lengthwise, about 1 ¼ inches wide. Cover with plastic wrap and gently pound with a meat tenderizer until just under ½-inch thick. Pat the chicken completely dry, then season both sides with salt and pepper for a balanced flavor base.
  3. Make Batter and Marinate: In a large bowl, whisk together the egg, sour cream, flour, Dijon mustard, hot sauce, honey, salt, garlic powder, and paprika. Add the chicken strips and toss thoroughly to coat each piece. Let marinate while you prepare the coating, or cover and refrigerate for up to 4 hours for deeper flavor infusion.
  4. Toast Breadcrumbs: Combine panko breadcrumbs with melted butter in a medium bowl. Spread the mixture evenly on a large, light-colored baking sheet and bake in the preheated oven for 6 minutes or until the crumbs turn golden brown. Remove and transfer back to the bowl. Add grated Parmesan cheese and mix to coat the breadcrumbs evenly for a savory crust.
  5. Coat Chicken: Using kitchen tongs, transfer each chicken strip from the batter into the Parmesan breadcrumb mixture. Spoon extra crumbs over each side to ensure thorough coverage. Arrange the coated chicken strips on wire cooling racks placed over the same baking sheet, making sure to leave space between pieces for even cooking and maximum crispiness.
  6. Bake Chicken Tenders: Bake the arranged chicken strips in the oven for 18-20 minutes until they develop a golden brown color and reach an internal temperature safe for poultry. The tenders should be cooked through and crispy on the outside.
  7. Serve: Remove from the oven and serve hot with your favorite dipping sauce such as honey mustard for a delicious finishing touch.

Notes

  • For extra crispiness, place chicken on wire racks over the baking sheet to allow air circulation during baking.
  • Marinating the chicken in the batter for a few hours enhances flavor and tenderness but is optional.
  • You can substitute chicken breast with tenderloins for convenience and tenderness.
  • Use light-colored baking sheets to prevent breadcrumbs from burning during toasting.
  • Check internal temperature of chicken to be at least 165°F (74°C) for food safety.
  • Leftovers can be refrigerated and reheated in the oven to maintain crispness.

Find it online: https://dishcooks.com/baked-chicken-tenders-recipe/