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Crunchy Chicken Tenders

Crispy Crunchy Chicken Tenders You Can Bake at Home

These Crunchy Chicken Tenders are a simple, healthier oven-baked alternative for a family favorite.
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Prep Time 40 minutes
Cook Time 12 minutes
Brining Time 30 minutes
Total Time 1 hour 22 minutes
Servings: 4 tenders
Course: Appetizers
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 500 grams Chicken Tenderloins Can substitute with boneless, skinless chicken breasts cut into strips.
For the Coating
  • 1 cup Panko Breadcrumbs Toast for enhanced flavor.
  • 1/2 cup Plain Flour (All-Purpose)
For the Batter
  • 2 large Eggs Binds crumbs to chicken.
  • 2 tablespoons Water Help to thin the batter.
Seasoning Essentials
  • 1 teaspoon Salt Enhances flavor.
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Ground Black Pepper
For Baking
  • 2 tablespoons Oil Vegetable oil or melted butter.

Equipment

  • Mixing bowls
  • Baking Sheet
  • Oven
  • air fryer

Method
 

Step-by-Step Instructions
  1. Brine Chicken (Optional): Mix tenderloins with a layer of salt, coat evenly, and refrigerate for 30-40 minutes. Rinse and pat dry.
  2. Toast Breadcrumbs: Preheat oven to 170°C (340°F). Toss panko with oil, spread on baking sheet, and toast for 8-10 minutes.
  3. Prepare Batter: Whisk together eggs, water, flour, onion, and garlic powders until smooth. Adjust salt if chicken was brined.
  4. Coat Chicken: Dredge each tenderloin in batter, allow excess to drip, then coat with toasted breadcrumbs firmly.
  5. Bake: Preheat oven to 200°C (400°F). Bake coated tenders for 10-12 minutes until golden brown and cooked through.
  6. Optionally Air Fry: Preheat air fryer to 200°C (400°F). Cook tenders for 8-10 minutes until crispy.

Nutrition

Serving: 1tenderCalories: 220kcalCarbohydrates: 15gProtein: 25gFat: 7gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 400mgPotassium: 300mgFiber: 1gCalcium: 10mgIron: 1mg

Notes

For even coating, ensure each tender is fully coated before dipping in breadcrumbs. Use parchment paper for easy clean-up.

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