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Chicken tenders and potatoes on a plate with a fork.

Baked Panko Chicken Tenders

4.50 from 2 votes
Created by Mariam Ezzeddine
Baked Panko Chicken Tenders are simple, tasty, and the best chicken tenders recipe. Panko chicken strips are super crispy thanks to the generous coating of panko
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Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 4 Servings
Servings

Ingredients

  • 1 ½ lb chicken tenderloins
  • ¾ cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt divided
  • 1 teaspoon ground black pepper divided
  • 2 eggs
  • 1 ½ cup panko breadcrumbs
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Chopped parsley to garnish

Instructions

  • Preheat the oven to 400 degrees F. Line a parchment paper over a baking sheet and keep it aside.
  • Pat dry the chicken tenders and keep them aside.
  • Prepare the breading station: In the first bowl, combine flour, garlic powder, onion powder, ½ teaspoon salt, and ½ teaspoon pepper. In the second bowl, whisk the eggs and season with a pinch of salt and pepper, and in the third bowl, combine panko bread crumbs, paprika, dried oregano, ½ teaspoon salt, and ½ teaspoon pepper. Set the three separate bowls aside.
  • Dredge the chicken tenders first in the flour, then the egg mixture, and finally in the panko bread crumbs mixture until well coated.
  • Arrange the chicken tenders on the prepared baking sheet and bake for 18-20 minutes until the chicken is cooked and slightly golden.
  • Garnish the chicken tenders with fresh parsley and serve with ketchup.

Notes

  • If using chicken tenders, remove the white tendon to avoid chewy chicken. 
  • You can also cut chicken breasts into equal-sized strips. 
  • Stick with panko for the crispiest chicken strips. 
  • Adjust the seasoning to your taste. 
  • Add a bit of cayenne pepper if you like spicy chicken tenders. 
  • When dredging the chicken, use one hand for wet ingredients and one hand for dry ingredients. 
  • Place the chicken on an ovenproof rack on the baking sheet for even crispier chicken. 
  • Cook chicken to an internal temperature of 165 degrees F and promptly remove it when they reach temperature. 
  • Smaller strips may cook faster.

Nutrition

Calories: 408kcal | Carbohydrates: 36g | Protein: 45g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 191mg | Sodium: 976mg | Potassium: 767mg | Fiber: 2g | Sugar: 2g | Vitamin A: 427IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 4mg
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