Oven-baked chicken tenders with a golden, crunchy coating, juicy inside, and ready in under 40 minutes.
# 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
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease with olive oil.
02 - In a shallow bowl, combine panko breadcrumbs, crushed cornflakes, garlic powder, paprika, salt, and black pepper.
03 - In a separate bowl, whisk together eggs and milk until smooth.
04 - Pat chicken strips dry with paper towels to remove excess moisture.
05 - Dip each chicken strip into the egg mixture, then coat thoroughly with the breadcrumb mixture, pressing gently so the coating adheres.
06 - Place coated chicken strips on the prepared baking sheet, spacing them evenly. Lightly spray or drizzle with olive oil for a crispy finish.
07 - Bake in preheated oven for 18 to 20 minutes, flipping once halfway through, until golden brown and the internal temperature reaches 165°F.
08 - Allow chicken tenders to rest for 2 to 3 minutes before serving.
