Homemade Chicken Tenders (Ready-to-Print Version)
Crispy baked chicken tenders with panko and seasoned salt, ready in less than 30 minutes and kid-approved.
# What You’ll Need:
→ Chicken
01 -
450 g chicken tenders, trimmed of tendon
→ Breading Station
02 -
60 g all-purpose flour
03 -
1 teaspoon seasoned salt, divided
04 -
2 large eggs
05 -
90 g panko bread crumbs
# Step-by-Step Guide:
01 -
Set up three shallow dishes: combine flour with half the seasoned salt in the first; whisk eggs with remaining seasoned salt in the second; mix panko bread crumbs with a pinch of seasoned salt in the third.
02 -
Remove the white tendon from each chicken tender to ensure a tender bite; if using chicken breasts, trim fat and slice into 2.5 cm strips.
03 -
Coat each tender sequentially in flour mixture, then egg wash, pressing firmly into panko crumbs to fully cover.
04 -
Place breaded tenders on a wire rack set over a baking sheet to allow air circulation; bake in a preheated oven at 205°C (400°F) for 15 to 18 minutes until golden and cooked through.
# Handy Tips:
01 -
For maximum crispiness, use panko bread crumbs and a wire rack when baking.
02 -
Remove tendons from chicken tenders to avoid toughness.
03 -
Leftover tenders refrigerate up to 3 days or freeze for 3 months, reheating at 205°C (400°F) preserves crispness.