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crispy baked chicken tenders on a baking rack

Baked Crispy Chicken Tenders

5 from 5 votes
Created by Mariam Ezzeddine
These Crispy Chicken Tenders are oven baked in the most finger liking coating, seasoned with a host of spices and with a hit of sriracha.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Course Main Dishes
Cuisine American
Servings 12 pieces
pieces

Ingredients

  • 2 lbs. chicken tenders trimmed
  • 3/4 cup butter milk
  • 1/4 cup sriracha
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • 1/2 tsp. black pepper
  • 2 whole eggs
  • 2 cups shake n' bake extra crispy seasoned mix or panko crumbs if preferred

Flour mix

  • 3/4 cup all purpose flour
  • 1 tbsp. paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. salt

Instructions

  • Preheat the oven to 400 F.
  • Trim the chicken from all out films or muscles strings. Transfer to a bowl and add in the butter milk, sriracha, black pepper, paprika and salt. Mix well and let in rest in the fridge for 1 hour.
  • In a bowl, combine the flour mix ingredients together. In another bowl, whisk the eggs. In a third bowl, add the seasoned crumb mix.
  • Once the strips have been marinated for 1 hour, start preparing them.
  • Place the strip in the flour mix to coat. Then transfer to coat with the egg mix and then seasoned bread mix. Make sure the strip is completely coated.
  • Transfer the strips to a lined baking tray or on a baking rack and bake in the oven for 20 minutes until golden and crispy. Internal temperature should be 160 degree F.
  • Remove from the oven and let them rest for a couple of minutes before serving. Garnish with some freshly chopped parsley (optional) and serve with your favorite dipping sauce.

Notes

  • Use a preheated oven.
  • Make sure your chicken is patted dry before coating.
  • Be sure to trim the tenders, removing the film and muscle strings.
  • You can spritz the tenders with cooking spray or olive oil before cooking.
  • To check if your chicken is done, you can stick a meat thermometer into the thickest part of the chicken, when it reads 160F, it's done.
  • You can use seasoning mix or panko crumbs.
  • Garnish with some chopped fresh parsley, for a pop of color.

Nutrition

Serving: 12pieces | Calories: 189kcal | Carbohydrates: 18g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 597mg | Potassium: 383mg | Fiber: 2g | Sugar: 2g | Vitamin A: 792IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 2mg
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