These baked chicken tenders are an easy, family-friendly dinner that kids and adults enjoy, especially with your favorite dipping sauce. The leftovers reheat really well in the oven or toaster oven, making them a great make-ahead option for weeknights during the end-of-school-year busyness.
Serves 4
Here’s what you need:
1¼ pounds boneless, skinless chicken tenders
2 eggs
1¼ cups Italian breadcrumbs
¾ cup all-purpose flour
2 teaspoons salt
1 Tablespoon garlic powder
Here’s what you do:
Preheat oven to 400°F. Line a sheet pan with parchment paper or foil sprayed with non-stick cooking spray.
In a medium bowl, mix the flour, salt and garlic powder.
In a small bowl, beat the eggs.
In another medium bowl, add the breadcrumbs.
Taking one piece at a time, coat each chicken tender in the flour mixture, then dip it in the egg, and then coat it fully in breadcrumbs.
Place the breaded chicken tenders on the sheet pan, leaving space between each piece and being careful not to overcrowd the pan.
When all chicken tenders are on the pan, lightly spray the breaded tenders with oil or non-stick spray.
Bake for 15 minutes, flip the chicken, then bake another 10 to 15 minutes, or until cooked through and crisp.
Serve with your favorite dipping sauce. Some examples: ranch dressing, ketchup, mustard, buffalo sauce or honey.
