Homemade Baked Chicken Tenders are perfect for a family dinner or a weekend appetizer for the kids to relax and watch TV!
- 1-½ cup Panko breadcrumbs
- 1 cup Breadcrumbs (seasoned or not, don’t stress)
- ¼ cups Grated parmesan
- 1 teaspoon Kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 whole Lightly beaten eggs
- 2 pounds Chicken Tenders
Line a large baking sheet with parchment paper.
Combine both types of breadcrumbs, Parmesan and spices in a shallow dish. In a separate dish, beat the eggs. This is our breading setup.
Lightly dip each chicken breast in the egg, then in the breadcrumb mixture, pressing down on the coating as much as possible. Place the breaded chicken tenders in a layer about 1 inch apart on the baking sheet.
While the chicken breasts rest (about 10 minutes), preheat the oven to 425ºF.
When the oven is hot, spray the fillets all over with cooking spray and sprinkle with salt.
Cook the chicken fillets for 10 minutes on each side, turning and pulverizing and salting the second side after 10 minutes. The fillets will be lightly browned, crispy and well cooked. Enjoy!