Crispy Oven-Baked Chicken Tenders

By Sprig Originals ✓ · with credit

Adapted from healthyseasonalrecipes.com

Chicken tenders breaded in oiled panko so they turn deeply golden and crunchy in the oven, no frying required. Mild, familiar and endlessly dippable — the kind of dinner kids ask for again the next night.

Ingredients

• 1 lb chicken tenders

• 1/3 cup all-purpose flour
• 1/2 tsp salt, divided
• 2 large eggs
• 1 1/3 cups panko breadcrumbs, preferably whole-wheat
• 1 tsp sweet paprika
• 1/8 tsp garlic powder
• 5 tsp avocado oil or canola oil

Instructions

1. Heat the oven to 400°F. Brush a large rimmed baking sheet lightly with oil or hit it with cooking spray so the tenders release cleanly.
2. Set up three shallow dishes in a row. In the first, stir the flour with 1/4 teaspoon of the salt. In the second, beat the eggs until smooth.
3. In the third dish, combine the panko, paprika, garlic powder and remaining 1/4 teaspoon salt. Drizzle the oil over the top and work it through with a fork until every crumb looks lightly damp and evenly tinted — this is what crisps the coating without a fryer.
4. Bread the tenders one at a time, keeping one hand for the dry dishes and one for the egg so nothing turns to paste. Turn a tender in the flour to coat, dip it into the egg until fully covered, then press it firmly into the panko on both sides. Lay it on the baking sheet and repeat, spacing the tenders apart. Discard any leftover flour, egg and crumbs.
5. Bake for 22 to 25 minutes, until the coating is golden and crisp and the chicken reaches 165°F at the thickest point. No need to flip them.
6. Let the tenders rest 3 to 5 minutes so they're cool enough for small hands, then serve with your favourite dipping sauce.

Chef's tips

Nutrition (per serving, estimated)

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