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Crunchy Baked Chicken Tenders Recipe

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4.1 from 5 reviews

  • Author: Sara
  • Total Time: 27 minutes
  • Yield: 4 servings
  • Diet: Halal

Description

This Crunchy Chicken Tenders recipe delivers perfectly crispy, golden chicken tenders baked to juicy perfection. Featuring a dry brine for added flavor and a toasted panko breadcrumb coating, these tenders offer a healthier twist with baking instead of frying. Ready in under 30 minutes and perfect for a family meal or snack.

Ingredients

Chicken and Seasoning

  • 600 g chicken tenderloins (~21 oz)
  • 1 ½-3 teaspoons salt (see notes)

Breading

  • 2 ½ cups panko breadcrumbs
  • 2 tablespoons oil (40 ml)

Batter

  • 2 large eggs
  • 2 tablespoons water (40 ml)
  • ½ cup plain flour (all-purpose flour)
  • 1 teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (400°F) and line a large baking sheet with baking paper for easy cleanup.
  2. Remove Tendons: To prepare the chicken, remove the tendon from each tenderloin by grabbing the tendon end, sliding a fork tines along it, and pulling it out gently.
  3. Dry Brine the Chicken: Place the tenderloins and 3 teaspoons of salt into a medium bowl, mix thoroughly to coat all pieces, and chill for 30-40 minutes. This process enhances flavor and juiciness.
  4. Toast the Panko Breadcrumbs: Mix the panko breadcrumbs with the oil until evenly coated, spread on a baking sheet, and toast in the oven for 8-10 minutes, tossing halfway, until golden brown. Remove and cool.
  5. Prepare the Batter: In a clean bowl, whisk together eggs, water, flour, onion powder, garlic powder, and black pepper until smooth. Add 1 ½ teaspoons salt only if you did not dry brine the chicken.
  6. Rinse Tenderloins (If Dry Brined): If you dry brined, add water to the chicken bowl, mix, drain, and repeat once more to remove excess salt. Pat tenderloins dry with paper towels.
  7. Coat Chicken in Batter: Dip the chicken tenderloins into the batter using tongs or hands, ensuring each piece is fully coated.
  8. Coat with Toasted Breadcrumbs: One by one, transfer battered tenderloins to the cooled toasted panko breadcrumbs, pressing firmly to adhere the crumbs well.
  9. Arrange on Baking Sheet: Place coated tenderloins on the lined baking sheet about 1 inch apart to allow proper airflow for maximum crunchiness.
  10. Bake: Bake in the preheated oven for 11-14 minutes, depending on tenderloin size. Check doneness by cutting open to verify no pink remains or use a meat thermometer reading 74°C (165°F).
  11. Serve and Enjoy: Remove from oven and serve immediately. Don’t forget to leave a comment and rating to share your experience!

Notes

  • Dry brining enhances flavor and juiciness but requires 30-40 minutes of chilling time.
  • Salt amounts can be adjusted between 1 ½ to 3 teaspoons based on personal preference.
  • Toasted panko breadcrumbs add extra crunch and flavor compared to using them raw.
  • Ensure proper airflow on baking sheet by spacing tenders apart to achieve maximum crispiness.
  • Use a meat thermometer for accurate doneness to avoid undercooking.
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/crunchy-baked-chicken-tenders-recipe/