Description

These Baked Chicken Tenders are flavorful and easy to make. With tender chicken coated in a crispy panko breadcrumb mixture, they are perfect for a quick dinner or a comforting meal that everyone will love.

Ingredients

Scale

1 lb. boneless skinless chicken breast, or tenderloins
Salt/pepper, to taste
1 egg, whisked
2 tablespoons sour cream
2 tablespoons flour
1 teaspoon dijon mustard
1 teaspoon hot sauce
1 teaspoon honey
½ teaspoon each: salt, garlic powder, paprika
1 ½ cups panko breadcrumbs
3 tablespoons butter, melted
¼ cup parmesan cheese, grated

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Instructions

Preheat the oven to 400° F.
Slice each chicken breast into 3-4 strips lengthwise, about 1 ¼ inches wide. Cover with saran wrap and gently pound to about ½-inch thick. Pat dry and season both sides with salt and pepper.
In a large bowl, mix together the batter ingredients. Add the chicken strips and toss to coat. Let marinate while proceeding with the next steps, or refrigerate for up to 4 hours.
Combine panko breadcrumbs with melted butter in a medium bowl. Transfer to a large, light-colored baking sheet and bake for 6 minutes until golden. Return to the medium bowl, add parmesan, and toss to coat. Place wire cooling racks over the large baking sheet.
Using kitchen tongs, transfer the chicken to the breadcrumbs, generously coating each side. Place on the cooling rack, leaving space between each piece for crispy results.
Bake for 18-20 minutes until golden brown and cooked through. Serve hot with your favorite dipping sauce!

Notes

For extra flavor, let the chicken marinate for a few hours before baking.
Serve with a variety of dipping sauces like honey mustard or ranch.
Ensure the chicken is completely dry before seasoning for better crispness.

Nutrition

Serving Size: 1 tender
Calories: 320
Sugar: 1g
Sodium: 600mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 24g
Cholesterol: 120mg