Baked Chicken Tenders Recipe

Chicken tenders: Tender pieces of chicken that are perfect for baking and coating.

Breadcrumbs: Used to create a crispy coating on the chicken tenders.

Parmesan cheese: Adds a rich, savory flavor to the breadcrumb mixture.

Garlic powder: Provides a subtle garlic flavor to the coating.

Paprika: Adds a mild spice and color to the breadcrumb mixture.

Salt: Enhances the overall flavor of the chicken tenders.

Black pepper: Adds a hint of heat and depth to the seasoning.

Eggs: Used to help the breadcrumb mixture adhere to the chicken tenders.

To achieve an extra crispy coating on your chicken tenders, try double-dipping them. After the first coating of breadcrumb mixture, dip the tenders back into the beaten eggs and then coat them again with the breadcrumb mixture. This will create a thicker, crunchier crust when baked.

• chicken tenders - Substitute with turkey breast strips: Turkey breast strips have a similar texture and can be seasoned in the same way as chicken tenders.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be seasoned to mimic the flavor of breadcrumbs.

• parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar salty and nutty flavor profile, making it a good alternative to parmesan cheese.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor that can enhance the overall taste of the dish.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat but can still provide a similar smoky flavor to paprika.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, which can enhance the overall taste of the chicken tenders.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the chicken and adds a slight tangy flavor.

• Allow the chicken tenders to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled chicken tenders in an airtight container. You can use a plastic container with a tight-fitting lid or a resealable plastic bag.
• If stacking the chicken tenders, place a piece of parchment paper between layers to prevent sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain crispiness.
• For freezing, arrange the cooled chicken tenders in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Transfer the frozen chicken tenders to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• Frozen chicken tenders can be stored for up to 2 months. To reheat, bake at 400°F (200°C) for 15-20 minutes or until heated through and crispy.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the baked chicken tenders on a baking sheet lined with parchment paper.
  3. Cover the tenders with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the chicken tenders in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Microwave Method:

  1. Place the chicken tenders on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to avoid overcooking.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the chicken tenders in the skillet and heat for 3-4 minutes on each side, or until they are warmed through and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the chicken tenders on the toaster oven tray.
  3. Heat for 10-12 minutes, turning them halfway through to ensure even reheating.

• Oven: Used to bake the chicken tenders at a consistent temperature of 400°F (200°C).

• Baking sheet: A flat sheet used to place the chicken tenders on for baking.

• Parchment paper: Lining the baking sheet to prevent the chicken tenders from sticking and to make cleanup easier.

• Mixing bowl: Used to mix the breadcrumbs, parmesan cheese, garlic powder, paprika, salt, and pepper together.

• Small bowl: Used to hold the beaten eggs for dipping the chicken tenders.

• Tongs: Useful for dipping the chicken tenders into the beaten eggs and then into the breadcrumb mixture without making a mess.

• Measuring cups: Used to measure out the breadcrumbs and parmesan cheese accurately.

• Measuring spoons: Used to measure out the garlic powder, paprika, salt, and black pepper accurately.

• Grater: Used to grate the parmesan cheese if it is not pre-grated.

• Knife: Used to trim any excess fat or tendons from the chicken tenders if necessary.

• Cutting board: A surface to place the chicken tenders on while trimming them.

Prepare ingredients in advance: Measure and mix breadcrumbs, parmesan cheese, and spices ahead of time to streamline the process.

Use a baking rack: Place the chicken tenders on a baking rack over the sheet to ensure even cooking and crispiness.

Double the batch: Make extra chicken tenders and freeze them for a quick meal later.

Line the baking sheet: Use parchment paper to minimize cleanup time.

Preheat the oven: Start preheating the oven before you begin prepping to save time.