Crispy Oven Chicken Tenders
Baked, not fried, with toasted breadcrumbs standing in for the browning the oven alone can't provide.
Makes 4 servings · Prep 15 min · Bake 18 min
Ingredients
Coating
- 1 1/2 cups Panko breadcrumbs
- 3 tbsp Neutral oil
- 1 tsp Paprika
- 1/2 tsp Garlic powder
- 3/4 tsp Salt
Chicken
- 1.5 lb Chicken tenders
Dredge
- 1/2 cup All-purpose flour
- 2 Eggs, beaten
Instructions
Prep
- Heat the oven to 220°C (425°F) and set a wire rack over a baking sheet.
Crumbs
- Toast the panko in the oil in a skillet over medium heat, stirring constantly, until deeply golden. (Tip: This is the step that gets these genuinely crispy — the oven alone doesn't get hot enough at the surface to brown raw breadcrumbs in the time the chicken needs.)
- Off the heat, stir in the paprika, garlic powder, and salt.
Bread
- Dredge each tender in flour, then egg, then press firmly into the toasted crumb mixture.
Bake
- Arrange on the wire rack and bake until golden and cooked through. (Tip: Check the largest tender with an instant-read thermometer — it should read 74°C (165°F).)
Tips
- Coating still came out pale: The crumbs likely weren't toasted dark enough before breading — they should look genuinely deep golden-brown in the pan, not just lightly coloured, since the oven will only add a little more colour from here.
- The rack matters: Baking directly on a flat sheet traps steam underneath and softens the bottom crust no matter how well-toasted the crumbs are. A wire rack lets air circulate on all sides.