Baked Chicken Tenders Recipe

Chicken tenders: Tender cuts of chicken that are perfect for baking.

Breadcrumbs: Provides a crispy coating for the chicken tenders.

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

Garlic powder: Enhances the flavor with a hint of garlic.

Paprika: Adds a subtle smokiness and color.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth of flavor.

Eggs: Helps the breadcrumb mixture adhere to the chicken.

For an extra crispy coating, try using panko breadcrumbs instead of regular breadcrumbs. Panko breadcrumbs are lighter and airier, which helps them crisp up more in the oven. Additionally, to ensure even cooking and a golden brown exterior, flip the chicken tenders halfway through the baking time. This will help both sides achieve that perfect crunch.

• chicken tenders - Substitute with turkey tenders: Turkey tenders have a similar texture and can be used in place of chicken tenders for a slightly different flavor.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and can be a gluten-free alternative if needed.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs offer a lighter, crispier texture compared to regular breadcrumbs.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty, nutty flavor and can be used in the same quantity.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great vegan alternative.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor if garlic powder is unavailable.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense garlic flavor; use about 1 clove per teaspoon of garlic powder.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor along with the mild heat of regular paprika.

• paprika - Substitute with cayenne pepper: Cayenne pepper is much spicier, so use it sparingly to add heat.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami flavor; reduce the amount to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often used in lighter-colored dishes.

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

• beaten eggs - Substitute with plain yogurt: Plain yogurt can also help the breadcrumbs stick and adds moisture to the chicken tenders.

• Allow the baked chicken tenders to cool completely at room temperature before storing. This helps prevent condensation, which can make the coating soggy.

• For short-term storage, place the chicken tenders in an airtight container. Layer them with parchment paper between each layer to keep them from sticking together.

• Store the container in the refrigerator. The chicken tenders will stay fresh for up to 3-4 days.

• To reheat, preheat your oven to 375°F (190°C). Place the chicken tenders on a baking sheet and bake for about 10 minutes, or until heated through and crispy.

• For freezing, arrange the cooled chicken tenders on a baking sheet in a single layer. Freeze them for about 1-2 hours, or until they are solid.

• Once frozen, transfer the chicken tenders to a freezer-safe bag or container. Label with the date to keep track of freshness.

• Frozen chicken tenders can be stored for up to 2 months. For best results, reheat directly from frozen.

• To reheat from frozen, preheat your oven to 400°F (200°C). Place the chicken tenders on a baking sheet and bake for 20-25 minutes, or until heated through and crispy.

• For an extra crispy texture, consider spraying the chicken tenders lightly with cooking spray before reheating.

• Oven Method: Preheat your oven to 375°F (190°C). Place the baked chicken tenders on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until they are warmed through and the coating is crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the chicken tenders in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method will help maintain the crispiness of the coating.

• Microwave Method: Place the chicken tenders on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. Note that this method might make the coating less crispy.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the chicken tenders in the skillet and cook for about 3-5 minutes on each side, or until they are heated through and the coating is crispy.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the chicken tenders on the toaster oven tray. Heat for about 10 minutes, or until they are warmed through and the coating is crispy.

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

• Baking sheet: A flat surface 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 combine the breadcrumbs, parmesan cheese, garlic powder, paprika, salt, and pepper.

• Another mixing bowl: Used to beat the eggs for dipping the chicken tenders.

• Whisk: Used to beat the eggs until they are well mixed.

• Tongs: Helpful 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 grated parmesan cheese accurately.

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

• Knife: If needed, to trim any excess fat or tendons from the chicken tenders.

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

Preheat the oven: Start preheating your oven while you prepare the ingredients to save time.

Use pre-made breadcrumbs: Opt for store-bought breadcrumbs to cut down on preparation time.

Line the baking sheet: Use parchment paper to avoid extra cleanup and make transferring the chicken tenders easier.

Organize your workspace: Arrange all ingredients and tools within reach before you start to streamline the process.

Batch process: Dip all chicken tenders in eggs first, then coat them all with the breadcrumb mixture to work more efficiently.