Oven Baked Chicken Tenders

Have you ever had Panko bread crumbs? I am obsessed with them. You know how sometimes you try to make chicken in the oven and it just doesn’t turn out RIGHT? It can’t be just me! It’s either too soggy or too flour-y (that’s a word now) or just plain blah. Well, Panko is here to help! Usually, when I want a crispy chicken breading, I flour-dredge, then fry it in oil. With the Panko, you can be a little bit healthier and bake them in the oven without all that grease. We all know I’m not the biggest health nut, so I’ll also let you know that not cleaning up oil splotches all over my stove after frying is another huge plus mark in the pro-Panko file!

Oven Baked Chicken Tenders Recipe:

1.5 – 2 lbs. boneless, skinless chicken tenders
2 eggs
2 Tbsp. hot sauce (I used Tabasco)
1 cup panko bread crumbs
1/4 cup grated parmesan cheese
1 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. smoked paprika
2 tsp. salt
2 tsp. pepper

First, you’ll want to set up an assembly line with your beaten eggs and hot sauce in one dish and your Panko and spices in another. Stir your spices into your breadcrumbs along with your parmesan cheese and get ready for coating!

I started mine in the Panko and then dipped in the egg and then again into the Panko. I find they get a better (read: crunchy) crust that way!

Place them on a greased baking sheet and bake at 425-degrees for 10 minutes, flip and do another 10-12 minutes until they’re brown and crispy.

Want them a little more brown? Coat them with some melted butter before baking! I was trying to cut down on the butter (don’t ask me why, I don’t know), so I let mine stay a little lighter in color. Don’t worry though, they’re still crispy!