Baked Chicken Tenders Recipe

Chicken tenders: Tender cuts of chicken that are perfect for quick cooking.

Breadcrumbs: Provides a crispy coating for the chicken tenders.

Parmesan cheese: Adds a rich, savory flavor to the coating.

Garlic powder: Enhances the flavor with a hint of garlic.

Paprika: Adds a mild spice and color to the coating.

Salt: Essential for seasoning and enhancing flavors.

Black pepper: Adds a touch of heat and depth to the seasoning.

Eggs: Helps the breadcrumb mixture adhere to the chicken tenders.

For an extra crispy coating, try using panko breadcrumbs instead of regular breadcrumbs. Panko breadcrumbs are lighter and airier, which helps them crisp up more in the oven. Additionally, to ensure even cooking and a golden-brown finish, flip the chicken tenders halfway through the baking time. This will help both sides achieve that perfect crunch.

• chicken tenders - Substitute with turkey breast strips: Turkey breast strips have a similar texture and flavor profile to chicken tenders and can be used in the same way.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be a gluten-free alternative if needed.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a similar salty and tangy flavor, making it a good alternative to parmesan.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor that can enhance the taste of the dish.

• paprika - Substitute with chili powder: Chili powder adds a bit of heat and a similar depth of flavor, though it will make the dish spicier.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture to the recipe.

• black pepper - Substitute with white pepper: White pepper provides a similar peppery heat but with a slightly different flavor profile.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the chicken and adds a slight tangy flavor.

• Allow the baked chicken tenders to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled tenders in an airtight container. If stacking, separate layers with parchment paper to maintain the crispiness.
• Store in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore the crunch.
• For freezing, arrange the cooled tenders on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
• Transfer the frozen tenders to a freezer-safe bag or container. Label with the date for reference.
• Freeze for up to 2 months. When ready to eat, bake directly from frozen at 400°F (200°C) for 25-30 minutes, or until heated through and crispy.
• Serve with your favorite dipping sauce or alongside a fresh salad for a delightful meal.

• Oven Method: Preheat your oven to 375°F (190°C). Place the baked chicken tenders on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until they are warmed through and the coating is crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the chicken tenders in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method will help maintain the crispiness of the coating.

• Microwave Method: Place the chicken tenders on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat on medium power for 1-2 minutes, checking halfway through. Note that this method might make the coating less crispy.

• Skillet Method: Heat a small amount of olive oil in a skillet over medium heat. Add the chicken tenders and cook for about 2-3 minutes on each side, or until they are heated through and the coating is crispy. This method adds a bit of extra flavor and texture.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the chicken tenders on the toaster oven tray. Heat for about 10 minutes, or until they are warmed through and the coating is crispy. This is a convenient method if you don't want to use a full-sized oven.

• Oven: Used to bake the chicken tenders at the specified temperature of 400°F (200°C).

• Baking sheet: A flat sheet used to place the chicken tenders on for baking.

• Parchment paper: Lined on the baking sheet to prevent the chicken tenders from sticking and to make cleanup easier.

• Mixing bowl: Used to combine the breadcrumbs, parmesan cheese, garlic powder, paprika, salt, and black pepper.

• Small bowl: Used to hold the beaten eggs for dipping the chicken tenders.

• Tongs: Useful for dipping the chicken tenders into the beaten eggs and then into the breadcrumb mixture without making a mess.

• Measuring cups: Used to measure out the breadcrumbs and grated parmesan cheese.

• Measuring spoons: Used to measure the garlic powder, paprika, salt, and black pepper.

• Whisk: Used to beat the eggs until they are well combined.

• Cooling rack: Optional, but can be used to place the chicken tenders on after baking to keep them crispy.

Prepare ingredients in advance: Measure and mix the breadcrumbs, parmesan cheese, and spices the night before to save time.

Use a baking rack: Place the chicken tenders on a baking rack set over the baking sheet for even cooking and a crispier texture.

Double the batch: Make extra chicken tenders and freeze them. Reheat in the oven for a quick meal later.

Line up an assembly line: Set up a station with the beaten eggs and breadcrumb mixture to streamline the coating process.