Crunchy baked chicken tenders—juicy inside, golden outside, family-friendly and easy to make for any meal.
# What You Need:
→ Chicken
01 - 1 1/2 pounds chicken tenders or boneless, skinless chicken breasts, sliced into strips
→ Breading
02 - 1 cup panko breadcrumbs
03 - 1 cup cornflakes, crushed
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Dredging
08 - 2 large eggs
09 - 2 tablespoons milk
→ For the Pan
10 - Olive oil spray or 2 tablespoons olive oil
# How to Cook:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease with nonstick spray.
02 - Combine panko breadcrumbs, crushed cornflakes, garlic powder, paprika, salt, and black pepper in a shallow bowl.
03 - In a separate bowl, whisk eggs with milk until fully blended.
04 - Pat chicken strips dry with paper towels.
05 - Dip each piece of chicken into the egg mixture, then coat completely with the breadcrumb mixture, pressing gently for adhesion.
06 - Transfer coated chicken to the prepared baking sheet. Lightly spray or drizzle with olive oil to promote crispness.
07 - Bake for 18 to 20 minutes, flipping once at the halfway mark, until crust is golden and the internal temperature reaches 165°F.
08 - Let chicken tenders rest for 2 to 3 minutes before serving.
