Name: How to Make to Make Crunchy Baked Chicken Tenders
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American Classic
Ingredients: 1.5 pounds Chicken tenders; 2 cups Flour; 2 each Eggs; 2 cups Panko breadcrumbs; 1.5 tsp Kosher Salt (To be split up among the flour, eggs and Panko. Each gets .5 tsp.); 1 tsp Black Pepper (To be split up among the flour, eggs and Panko. Each gets 1/3 tsp.); 2 Tbsp Garlic Powder (To be split up among the flour, eggs and Panko evenly.); 2 Tbsp Dried Parsley (To be split up among the flour, eggs and Panko.); 1/4 cup Butter (unsalted); 1 tsp Garlic (minced on the microplane); 1 tsp Parsley (dried); salt and pepper (to taste)

Description

Learn how to make incredibly crunchy baked chicken tenders that are uber flavorful and moist! I serve them with my multi purpose and super delicious Honey Mustard Dressing that makes these chicken tenders irresistible to adults and children!

Ingredients

Scale

Crispy Chicken Tenders

1.5 pounds Chicken tenders
2 cups Flour
2 each Eggs
2 cups Panko breadcrumbs
1.5 tsp Kosher Salt (To be split up among the flour, eggs and Panko. Each gets .5 tsp.)
1 tsp Black Pepper (To be split up among the flour, eggs and Panko. Each gets 1/3 tsp.)
2 Tbsp Garlic Powder (To be split up among the flour, eggs and Panko evenly.)
2 Tbsp Dried Parsley (To be split up among the flour, eggs and Panko.)

Garlic Butter

1/4 cup Butter (unsalted)
1 tsp Garlic (minced on the microplane)
1 tsp Parsley (dried)
salt and pepper (to taste)

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Instructions

Garlic Butter

Place all the ingredients into a microwave safe bowl and melt in 15 second increments until it is all melted.

Chicken Tenders

Pre-heat the oven to 450-degrees.
Place the flour, eggs and Panko into 3 separate flat containers. The flat containers (such as casserole pans) make it easier to dip the chicken tenders.
Add in the salt, pepper, garlic powder and dried parsley into each bowl and toss the Panko and the flour with your fingers to combine. Beat the eggs with a fork to make sure they are all combined.
Dip each chicken tender into the flour first with your LEFT hand, then into the eggs with the RIGHT hand and then into the Panko with the LEFT.
Brush the baking sheet with the garlic butter until it is well covered. Place into the oven for 2 minutes NO more as the butter will start to burn without any of the tenders on them.
Place the chicken tenders onto the pan and brush the tops with just enough butter to cover them.
Bake for 12 minutes. NO MORE as you will risk drying them out.
Place onto a plate covered with paper towels and allow to sit for 5 minutes.
Serve with lemon wedges and my Restaurant Style Honey Mustard Dressing.

Notes

You can also use regular chicken breast and just slice them into chicken tender-like pieces.
I use a convection oven. If using a regular oven, you may need to cook for 15 minutes.
The nutrition facts are to be used for guidance only.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Chicken, Entree, Main Course
Cuisine: American Classic