Baked Chicken Tenders
I admit that I am pretty much a child at heart. Admittedly, that also means that if I am at Red Robin there is an almost 50% chance I am getting chicken tenders there. When I am in the mood to have chicken tenders at home, aka not feeling lazy, I will make these.
Ingredients
- ⅓ cup all-purpose flour
- 2 large eggs
- 1⅓ cups panko breadcrumbs
- ⅔ cup finely shredded parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- 1½ Tbsp olive oil
- 2 lbs. chicken tenders
- Salt and pepper, to taste
- 1 Tbsp minced fresh parsley
Steps
- Preheat your oven to 425°F.
- Prepare your dredging ingredients. Pour flour into a small shallow dish. In another dish, crack and whisk your eggs.
- In a third dish, toss together the breadcrumbs, parmesan cheese, Italian seasoning, paprika, and garlic powder. Drizzle with olive oil and toss well to evenly coat.
- Season both sides of the chicken tenders with salt and pepper.
- Dredge the chicken pieces first in flour, then egg, then the breadcrumbs. Keep one hand solely for dry ingredients and the other for the wet egg part. Over time, you will get better at keeping your dredge area clean. Part of the fun in first learning how to cook is learning all the tips and tricks.
- Transfer the chicken pieces to a cooking-sprayed wire rack and place on a baking sheet.
- Bake until your chicken comes to temperature, that’s 165°F in the center, about 15–20 minutes.
- If wanted, garnish these with parsley and serve with the dipping sauce of your choice.