If there’s one dish that has stood the test of time in my family, it’s the crispy baked chicken tenders. I can’t tell you the countless nights these golden bites have graced our table, often during a spontaneous movie night when everyone’s craving something a tad naughty yet delightful. There’s just something magical about pulling them out of the oven and seeing that glorious golden-brown crust. And like magic, they disappear just as quickly as I serve them! Anyone else here always greedy for the crispiest piece?
There was this one particularly memorable evening. The kids had bundled up on the couch, blankets forming little cocoons, eagerly awaiting their favorite animated film. I, on the other hand, was in the kitchen, trying to conjure a snack that would make the night feel special. My eyes landed on the chicken tenders I’d set aside for dinner. Why not give them a crispy twist, I thought, with a dash of parmesan to elevate their everyday charm? With just a little prep, those plain chicken strips were transformed into an irresistible feast.
The smell that wafted through our home was enough to get even the most engrossed movie-watcher’s attention. And yes, as soon as those tenders made it to the table, they were gone in a blink. To say they were a hit would be an understatement! Now, these baked chicken tenders have become a staple for such nights, a comforting reminder of those cherished movie marathons. I’m telling you, these things have a serious cult following in my home!
If you haven’t already tried sprucing up your chicken tenders with some panko and parmesan, you’re missing out. They’re wonderfully crispy on the outside, juicy on the inside, and oh-so-simple to make. I bet you’ll love them just as much as we do. Plus, they make for a splendid activity if you have little helpers eager to join in. So, why not give them a try this weekend? Trust me, they’re the kind of good you’d want to curl up with any day. Ready to dive right into some crispy delightful goodness?
How to Make Crispy Baked Chicken Tenders
Click here to get printable version
Ingredients:
- 2 lbs. chicken tenders (about 12 larger chicken strips, more if smaller)
- 1/3 cup all-purpose flour
- 2 large eggs
- 1 1/3 cups panko breadcrumbs
- 2/3 cup finely grated parmesan cheese
- Salt and freshly ground black pepper
- 1 tsp garlic powder
- 1 Tbsp minced fresh parsley (optional)
- 1 tsp paprika
- 1 tsp Italian seasoning
- 2 Tbsp olive oil
Directions:
- Begin by preheating your oven to 425°F and adjusting your oven rack to a higher position. Lightly coat a large oven-safe cooling rack with non-stick spray and place it over an 18×13-inch baking sheet.
- Prepare three shallow dishes for coating. In the first, add the flour. In the second, beat the eggs. In the third, combine panko breadcrumbs, parmesan cheese, Italian seasoning, paprika, and garlic powder. Blend in the olive oil to the breadcrumb mix until evenly coated.
- Season the chicken tenders generously with salt and pepper on both sides for enhanced flavor.
- Dip each chicken tender first in the flour, ensuring full coverage. Follow with a dip in the egg mixture, and lastly press into the panko mix, thoroughly coating each piece. Be sure to shake off excess as you go.
- Arrange the coated chicken on the prepared baking rack, ensuring they don’t touch for even cooking. Repeat the process until all chicken tenders are covered.
- Bake in the preheated oven for 15-20 minutes. Look for a golden-brown color and an internal chicken temperature of 165°F. If they brown too fast, tent them lightly with foil.
- If desired, sprinkle with fresh parsley upon removal from oven. Immediately serve with preferred dips like honey mustard or BBQ sauce. Enjoy your crispy creation!
How to Improvise Ingredients for Crispy Baked Chicken Tenders
If you’re out of parmesan, mozzarella makes a splendid alternative, offering a different but equally wonderful flavor. Don’t have panko? Crushed cornflakes can surprisingly deliver a good crunch. For eggs, try a buttermilk dip instead. Customize with these swaps and still enjoy a delightful result.
Best Ways to Store Leftover Crispy Baked Chicken Tenders
To store your leftover chicken tenders, allow them to cool completely before placing them in an airtight container. They can last in the refrigerator for up to 3 days. Reheat in the oven or an air fryer to maintain crispiness. For longer storage, freeze them and reheat at your convenience.
Perfect Pairings for Crispy Baked Chicken Tenders
These chicken tenders shine when paired with classic sides like coleslaw or a tangy potato salad. For a fun twist, serve them with sweet potato fries. A fizzy lemonade makes a refreshing companion drink, cutting through the richness of the tenders beautifully.
Secrets to Perfecting Crispy Baked Chicken Tenders
To ensure your tenders are perfectly crispy, ensure they have ample space when baking; crowding causes steam. Preheat your oven thoroughly for an even bake. Experiment with spices in your panko mix. Brushing a bit of butter on them mid-bake enhances flavor and color.
Adding a Seasonal Spin to Crispy Baked Chicken Tenders
Enhance these tenders with seasonal ingredients like zest of lemon in spring or a hint of maple syrup for autumn days. Summer brings the option of fresh herbs such as basil. In winter, consider warming spices like cayenne for a bit of seasonal heat.
FAQs:
How can I make the tenders gluten-free?
To create a gluten-free version of these crispy chicken tenders, simply swap the all-purpose flour with a gluten-free flour blend and replace traditional panko breadcrumbs with a gluten-free variety. These small adjustments will maintain flavor and texture while accommodating dietary needs.
What is the best way to ensure the tenders are crispy?
Achieving maximum crispiness starts with proper oven preheating. Ensure the tenders are given space on the rack, so air circulates evenly around them. Coating the chicken adequately in the breadcrumb mixture and adding a bit of olive oil or butter during cooking can enhance this desirable crunch.
Can I prepare the tenders in advance?
Absolutely, you can prep these tenders in advance. Coat the chicken as directed and lay them on a baking sheet, then cover and refrigerate up to a day ahead. Bake as instructed when ready to enjoy, ensuring you give them a few extra minutes if chilled to start.
Can I use chicken breast instead of tenders?
Yes, chicken breast is a fine substitute for tenders if you slice them into similar-sized strips. This ensures even cooking. While the texture might be slightly different, the flavor remains delicious, providing a slightly more substantial feel to each bite.
How can I tell if the chicken is fully cooked?
A thermometer is your best friend here. Insert it into the thickest part of the tender, aiming for an internal temperature of 165°F. The tenders should also appear golden brown, with no pink inside. Ensuring these doneness cues prevents overcooking and maintains juicy results.
What’s a simple way to elevate the flavor of the tenders?
To elevate flavors, consider adding a splash of lemon juice or zest to the marinade or breadcrumb mixture. Fresh herbs, such as thyme or rosemary, can add delightful aromas and tastes. Additionally, use smoked paprika for an extra dimension of flavor.
Crispy Baked Chicken Tenders
Equipment
- Oven
- Baking sheet
- Cooling rack
- Shallow dishes
Ingredients
- 2 lbs. chicken tenders (about 12 larger chicken strips, more if smaller)
- 1/3 cup all-purpose flour
- 2 large eggs
- 1 1/3 cups panko breadcrumbs
- 2/3 cup finely grated parmesan cheese
- Salt and freshly ground black pepper
- 1 tsp garlic powder
- 1 Tbsp minced fresh parsley (optional)
- 1 tsp paprika
- 1 tsp Italian seasoning
- 2 Tbsp olive oil
Instructions
- Preheat your oven to 425°F. Adjust the oven rack to a higher position. Lightly coat a large oven-safe cooling rack with non-stick spray and set it over an 18x13-inch baking sheet.
- In three shallow dishes, set up your coating stations. In the first dish, place the flour. In the second, whisk together the eggs. In the third, mix the panko breadcrumbs with parmesan cheese, Italian seasoning, paprika, and garlic powder. Drizzle olive oil over the panko mixture and toss to combine.
- Next, season the chicken tenders by sprinkling with salt and black pepper on both sides.
- For coating, take two chicken tenders at a time, dip them in the flour, ensuring they’re fully coated. Then, move to the eggs, and lastly, coat them in the panko mixture, pressing gently to help the crumbs stick. Shake off any extra.
- Arrange the coated chicken tenders on your prepared cooling rack. Make sure they are not touching each other for even cooking. Repeat until all the tenders are coated.
- Slide the baking sheet with the cooling rack into the preheated oven. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and is golden brown. If they brown too quickly, lightly cover them with foil.
- Once done, take them out of the oven and sprinkle with minced parsley if you like. Serve them warm with your favorite dips like honey mustard or BBQ sauce! Enjoy!
