Crispy Baked Chicken Tenders

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Here I'll show you the secrets to getting extra crispy chicken tenders in the oven. Easy to make and bursting with flavour, these breaded chicken tenders are the ultimate finger food! Makes approx 16 tenders (depending on size) so serving is approx 4 people. Chris x

Crispy Baked Chicken Tenders | Serves 4

🍴INGREDIENTS🍴

1.3lb / 600g Chicken Tenders OR Chicken Breast, sliced into strips & at room temp (see notes)
1/3 cup / 70g Flour
1 1/4 cups / 75g Panko Breadcrumbs (see notes)
1 heaped tbsp Butter
1oz / 30g freshly grated Parmesan (see notes)
1 Egg, beaten
2 tbsp Milk
1 tsp Paprika
1 tsp Salt
1/4 tsp each: Onion Powder, Garlic Powder, Black Pepper
1/8 tsp Cayenne Pepper, or to taste
Oil Spray

🍴METHOD🍴

Melt 1 heaped tbsp butter into a frying pan over medium heat and stir in 1.25cups/75g Panko breadcrumbs. Continue frying for 5 or so mins until the breadcrumbs turn light golden. Remove from heat.

Pre heat oven to 200c/390f.

In a small bowl combine 1 tsp paprika and salt, 1/4 tsp onion powder, garlic powder, black pepper, and 1/8 tsp cayenne pepper (or to taste).

Line up 3 large bowls. In the first bowl combine 1/3cup/70g flour with 1 tsp of your spice mix. In the second combine 1 beaten egg with 2 tbsp milk. In the third combine breadcrumbs with 1oz/30g parmesan and the rest of your spice mix.

One by one dip your tenders first into the flour, then into the egg and finally into the breadcrumbs, ensuring you fully coat at each stage (especially the last).
Place on a baking tray (preferably elevated on a wire rack if you have one), spray with oil then pop in the oven for 20mins or until golden, crispy and piping hot through the centre. If at all you notice them starting to char at all, turn down the heat.

Place on a cooling rack for a few mins to allow all the steam to escape and crisp up. Serve with your favourite dip!

STAY IN TOUCH

See you next time :)