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Baked Panko Crusted Chicken Tenders

Author: Christopher Kosovich

Ingredients

  • 1-1/2 lbs boneless skinless chicken breasts or breast tenders
  • 1-1/2 cups panko breadcrumbs
  • 1 tsp oregano
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 eggs
  • 1/2 cup flour

Instructions

  • Preheat oven to 350F.
  • Prepare a baking sheet by covering it with foil and lightly spraying with cooking spray. Set aside.
  • In a small bowl or shallow dish, season the flour with salt and black pepper.
  • Lightly beat the eggs in another shallow dish.
  • In a third shallow dish, combine panko breadcrumbs with oregano, garlic, paprika, cayenne, salt, and pepper.
  • If using chicken breasts, prepare by putting one breast in between two layers of plastic wrap. Pound to an even thickness of approximately 1/2″. Remove plastic and slice into strips.
  • Dredge tenders in the flour to coat, shaking off any excess flour.
  • Dip the floured chicken tenders into the egg and then coat the chicken tenders with the breadcrumb mixture.
  • Arrange on baking sheet.
  • Repeat with remaining strips.
  • Bake chicken tenders for 12-15 minutes, or until golden brown, flipping once part way through the cook time.
  • Serve with favorite dipping sauce such as barbeque, ranch, honey mustard, basil aioli, or other.