Ingredients
Scale
- 1 lb boneless, skinless chicken tenders
- 1 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 2 large eggs
- 2 tbsp olive oil or melted butter
- 1 lemon, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a shallow bowl, mix panko, flour, garlic powder, onion powder, oregano, salt, pepper, and cayenne.
- In another bowl, whisk eggs and olive oil (or melted butter).
- Dip each chicken tender into the egg mixture, then coat thoroughly with the breadcrumb mixture.
- Place tenders on the baking sheet in a single layer, spaced slightly apart.
- Bake for 12–14 minutes, flipping halfway, until golden and internal temperature reaches 165°F (74°C).
- Let rest 2–3 minutes before serving. Garnish with lemon wedges and parsley.
Notes
- For extra crispiness, bake on a wire rack over the baking sheet.
- Double-breading: Dip tenders in egg twice for extra-thick coating.
- Serve with honey mustard, ranch, or marinara for dipping.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Method: Baking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 3 tenders
- Calories: 320 Kcal
- Sugar: 1g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 95mg
