Crispy Baked Chicken Tenders
Panko-crusted tenders that crisp in the oven without frying. A reliable win with kids, served with a quick honey-mustard dip.
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Serves
- 4
Ingredients
- 1 1/2 lb chicken tenderloins
- 1/2 cup all-purpose flour
- 2 eggs
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp kosher salt
- 3 tbsp olive oil
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 lb baby carrots, for serving
Instructions
- 1
Heat the oven to 425°F (220°C) and set a wire rack on a sheet pan, or line the pan with parchment.
- 2
Toss the panko with the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Let cool slightly, then mix with the Parmesan, garlic powder and salt. Toasting first is what makes baked tenders actually crisp.
- 3
Set up three shallow dishes: flour, beaten eggs, and the panko mix. Dredge each tender in flour, dip in egg, then press into the panko.
- 4
Arrange on the rack and bake 15 to 18 minutes until golden and the chicken reaches 165°F (74°C).
- 5
Stir the honey and Dijon together for dipping and serve with baby carrots.