Homemade Chicken Tenders (Printer-Friendly Version)
Crispy baked chicken strips made with panko and seasoned to deliver juicy, flavorful results quickly.
# What You'll Need:
→ Chicken
01 -
450 grams boneless skinless chicken tenders or chicken breast cut into 2.5 cm strips
→ Breading
02 -
120 grams all-purpose flour
03 -
2 teaspoons seasoned salt, divided
04 -
2 large eggs
05 -
100 grams panko bread crumbs
# Steps to Follow:
01 -
Set up three shallow dishes: mix flour with 1 teaspoon seasoned salt in the first, whisk eggs with 1 teaspoon seasoned salt in the second, and combine panko bread crumbs with a pinch of seasoned salt in the third.
02 -
Remove tendons and trim fat from chicken strips if using breast meat, ensuring uniform 2.5 cm wide pieces for even cooking.
03 -
Dredge each chicken strip first in the seasoned flour, then dip into the egg mixture, and finally coat thoroughly with the panko bread crumbs, pressing gently to adhere.
04 -
Arrange breaded chicken tenders evenly on a wire rack set over a baking tray to allow air circulation, then bake at 205°C for 15-18 minutes until golden and cooked through.
# Additional Tips:
01 -
For extra crispiness, avoid overcrowding the baking rack. Season every breading layer for enhanced flavor.
02 -
Remove tendons from chicken tenders to prevent toughness.