These crispy panko chicken tenders are amazing! Between the extra crispy panko bread crumbs, juicy chicken, and a flavorful balance of spices, you'll want to make these homemade chicken tenders every night for dinner.
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The Best Panko Chicken Tenders
If you love chicken tenders, just wait until you try these crispy oven baked chicken tenders made with panko bread crumbs. Kids and adults both go crazy for these, and it's quickly become my favorite chicken tender recipe.
I mean, it's hard not to love these oven baked chicken tenders. The juicy chicken has a super crispy and crunchy coating from the panko bread crumbs, with a blend of seasonings for some added flavor.
By the way, since making these chicken tenders is so easy, you'll have plenty of time to whip up some tasty sides to serve with it. If you're looking for what to serve with chicken tenders, these Taco Bell nacho fries and this Chick fil A mac 'n cheese are my go-to recipes to make.
Why This Recipe Works
Healthy. Since these panko chicken tenders are baked in the oven and don't use any oil, they're much healthier than most chicken finger recipes.
Easy to make. All you have to do is bread the chicken, which will take about 10 minutes, and then bake them to crispy perfection.
The breading. The ingredients used in this recipe combine to make the crispiest, crunchiest, and most flavorful breading for chicken tenders ever.
Family favorite. Everyone who tries this recipe falls in love with it, and it'll become an instant hit.
The ingredient list for these panko chicken tenders is super simple. Honestly, I guarantee that you have most - if not all - of them on hand already since they're mostly kitchen/pantry staples.
Anyway, here's everything you'll need to make these panko chicken tenders:
- 1 cup panko breadcrumbs, unseasoned
- Cooking spray, or oil
- 2 pounds chicken tenderloins
- 1 tsp. dried oregano
- 1 tsp. onion powder
- 1 tsp. kosher salt, coarse, not fine salt
- ½ tsp. garlic powder
- ¼ tsp. freshly ground black pepper
- 1 large egg
How To Make Baked Chicken Tenders With Panko
1. Toast the breadcrumbs. Preheat the oven to 400°F (200ºC), with the rack in the lower middle position. Line a large baking sheet with foil and generously grease the foil with cooking spray. Add the panko breadcrumbs to the baking sheet in a single layer. Spray oil on top of the panko. Bake the panko for 4 minutes or until golden and crisp.
2. Prep for baking: Increase the oven temperature to 480°F (250ºC), keeping the rack in the lower middle position. Replace the foil on the large baking sheet and place a wire rack on top. Generously grease the rack with cooking spray. Use paper towels to thoroughly dry the chicken tenderloins.
3. Prepare the breading: In a shallow pan, mix the toasted panko with oregano, onion powder, salt, garlic powder, and pepper. In a separate shallow pan, combine the egg with one tablespoon of water and whisk the two together.
4. Bread the chicken: Dip each chicken tenderloin into the egg mixture, coating it well on all sides but letting the excess egg drip off. Put the chicken in the bowl of breadcrumbs and coat it on all sides generously with the panko mixture. Place all of the breaded chicken onto the greased wire rack and repeat the breading process.
5. Bake and serve: Spray the tops of the breaded chicken tenders with more cooking spray. Bake for 11-13 minutes or until the chicken is just cooked and the coating is nicely browned. Serve hot out of the oven with any dipping sauces of your choice, and enjoy!
Tips To Make The Best Recipe
- Cook the chicken on a wire cooling rack so it can crisp up evenly on all sides.
- Make sure to spray the chicken with cooking spray so the breading can get extra crispy.
- Add parmesan cheese to the breading mix for even more flavor.
- Leave a little space between the chicken so it cooks better on the sides.
- You'll know the chicken is done when it's golden brown and the internal temperature reaches 165°F.
How To Store Baked Chicken Tenders
In the fridge: Store the cooked chicken in an airtight container in the fridge for 3-4 days.
In the freezer: freeze the chicken tenders in an airtight container or freezer-safe bag for up to 4 months.
Reheating: Transfer the chicken back to a baking sheet and reheat it in the oven at 350°F for about 10-12 minutes. Or use the air fryer and air fry the chicken at 375°F for 4-5 minutes or until warm. Just add more time to either one of the reheating methods for frozen chicken.
FAQs About This Panko Chicken Tenders Recipe
How do you get panko to stick to chicken?
The best way to get panko to stick to chicken strips is to first make sure the chicken is completely dry from the package. Then coat the chicken in an egg wash before dipping them in the panko. This will help the panko to adhere to the chicken while also keeping the chicken moist and giving it a nice golden brown color.
Is panko or flour better for fried chicken?
Panko is better for fried chicken because it will give the chicken a nice crispiness that's hard to achieve with anything else. It will also add a delicious toasty flavor.
Why does my breading fall off chicken tenders?
Your breading falls off chicken tenders because you didn't completely dry them before coating them in egg or flour. If the chicken isn't dry, the extra moisture will cause the breading to fall off instead of sticking.
More Chicken Recipes
- Italian chicken cutlets
- Oven baked chicken cutlets
- Oven baked chicken kabobs
- Baked chicken legs and quarters
- Fried chicken recipe without buttermilk
- Preheat oven to 400°F (200ºC), with the rack in the lower middle position. Line a large baking sheet with foil and generously grease the foil.
- Add panko breadcrumbs in a single layer on greased foil; spray oil over the top of the panko. Brown panko for 4 minutes or until golden and crisp.
- Meanwhile, increase oven temp to 480°F (250ºC), keeping the rack on the lower middle position.
- Use paper towels to thoroughly dry chicken tenderloins. Set chicken aside.
- In a shallow pan (I use pie pans), combine toasted panko with oregano, onion powder, salt, garlic powder, and pepper. Stir to combine well.
- In a separate shallow pan, combine the egg with 1 tbsp. water, whisking to incorporate.
- Replace the foil on a large baking sheet and place a wire rack over it. Generously grease the rack.
- Dip a chicken tenderloin into the egg mixture, coating well and letting excess drip off. Coat generously with panko mixture.
- Place the breaded chicken on the greased wire rack. Repeat with remaining chicken tenderloins, leaving at least an inch of space between each one on the rack.
- Spray the tops of chicken tenders with oil. Bake for 11-13 minutes or until the chicken is just cooked and the coating is nicely browned (actual baking time depends on the thickness of the chicken and your oven.)
- Serve immediately while fresh from the oven, with dipping sauces of your choice.
Serving Size:1 serving
Amount Per Serving: Calories: 195Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 9gFiber: 0gSugar: 0gProtein: 36g