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There is something incredibly satisfying about a crunchy, flavorful coating on juicy chicken, and this Baked Chicken Tenders with Toasted Panko and Herbs Recipe delivers exactly that. Crispy toasted panko breadcrumbs blended with aromatic herbs and spices create an irresistible crust that perfectly complements tender, seasoned chicken strips baked to golden perfection. It’s a simple, wholesome dish that feels special but is surprisingly easy to make—a true crowd-pleaser whether for a weeknight dinner or casual get-together.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that each play a vital role in building the perfect texture, taste, and color. From the toasty crunch of panko to the fragrant herbs and smoky spices, every element shines through.
- 1.5 cups panko breadcrumbs: Light and airy, panko toasts up beautifully for a crispy coating that stays crunchy after baking.
- 1 teaspoon dried parsley: Adds bright, herbaceous notes to balance the rich crust.
- ½ teaspoon salt: Essential for seasoning and enhancing all the flavors.
- ½ teaspoon black pepper: Brings a gentle heat and depth.
- ½ teaspoon smoked paprika: Offers a subtle smoky warmth that elevates the flavor profile.
- ¼ teaspoon onion powder: Provides a mild savory undertone without overpowering.
- ¼ teaspoon garlic powder: Delivers classic garlicky aroma and taste.
- 1.5 lbs chicken tenders: Naturally tender and quick-cooking, perfect for this recipe.
- Salt and pepper, for seasoning: A simple seasoning step to bring out the chicken’s natural flavor.
- 2 eggs: Acts as a binding agent helping the panko adhere evenly to the tenders.
- Cooking spray: Optional but recommended to achieve that extra crispy finish.
- Dipping sauce of choice: From classic honey mustard to spicy sriracha mayo, your favorite dip makes it even more delicious.
How to Make Baked Chicken Tenders with Toasted Panko and Herbs Recipe
Step 1: Toast the Panko
Preheat your oven to 400°F and spread the panko breadcrumbs out evenly on a parchment-lined baking sheet. Toast them for 2 to 3 minutes, stir, then toast for another 2 to 3 minutes until they turn a beautiful golden brown. Keep a close eye so they don’t burn—the toasty panko is the secret to that unbeatable crunch!
Step 2: Mix the Breadcrumbs
After removing the toasted panko from the oven, transfer them to a small bowl. Mix in dried parsley, salt, black pepper, smoked paprika, onion powder, and garlic powder until fully combined. Then increase the oven temperature to 425°F. Set an oven-safe wire rack atop the baking sheet; this allows air to circulate around the tenders for even crisping.
Step 3: Prepare the Egg Wash
In a medium bowl, lightly beat the eggs until smooth. This egg wash acts as the glue that helps the seasoned panko cling perfectly to each chicken tender.
Step 4: Season the Chicken
Pat the chicken tenders dry with paper towels to ensure the coating sticks well. Season both sides generously with salt and pepper to amplify the natural flavor of the chicken itself.
Step 5: Coat the Chicken
Dip each tender into the beaten eggs, letting any excess drip off, then press into the seasoned panko mixture, making sure each piece is fully coated. Place the coated tenders onto the wire rack on the baking sheet. Repeat this for all tenders to build that glorious crust.
Step 6: Bake
Spray the coated chicken lightly with cooking spray for that extra crisp factor, if you like. Bake at 425°F for 15 to 20 minutes, until the tenders are golden brown and cooked through—internal temperature should read 165°F. The result is a perfect balance of juicy chicken inside and crunchy herb-coated exterior.
Step 7: Serve
Once baked, let the tenders cool just a little before serving. Pair them with your favorite dipping sauce to bring out the flavors even more.
How to Serve Baked Chicken Tenders with Toasted Panko and Herbs Recipe
Garnishes
Fresh herbs like chopped parsley or chives sprinkled on top add an inviting pop of color and a fresh burst of flavor that beautifully complements the baked tenders. A squeeze of lemon juice brightens the entire dish with a touch of acidity.
Side Dishes
Serve these crunchy tenders alongside crispy oven-baked fries, a vibrant salad, or roasted vegetables to keep the meal balanced and wholesome. Creamy coleslaw or a tangy cucumber salad can also offer a refreshing contrast to the hearty chicken.
Creative Ways to Present
For a fun twist, turn these tenders into sliders with mini buns and your favorite toppings. They also make fantastic salad toppers for a healthy lunch or add a crunchy element to grain bowls. Kids will love dipping these tenders into colorful sauces arranged in small bowls for a playful, interactive meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover baked chicken tenders in an airtight container in the refrigerator for up to 3 days. They maintain their flavor well and can be ready to enjoy in a flash.
Freezing
To freeze, place cooled, uncoated tenders on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. When ready to cook, bake them straight from frozen following the same baking instructions, adding a few extra minutes if needed.
Reheating
Reheat leftovers in a toaster oven or conventional oven at 350°F for about 10 minutes to restore their crispiness. Avoid microwaving as it can make the coating soggy.
FAQs
Can I use regular breadcrumbs instead of panko?
You can substitute regular breadcrumbs, but panko provides a lighter, crunchier texture that makes this recipe truly special. Regular breadcrumbs tend to be denser and won’t toast as crisply.
Can I make this recipe gluten-free?
Absolutely! Simply swap the panko for gluten-free breadcrumbs. Just be sure the seasoning and any dipping sauces are also gluten-free.
Is it necessary to toast the panko first?
Toasting the panko enhances its crunch and brings out a nutty flavor that really elevates the chicken tenders. While you can skip this step, the texture and taste won’t be quite as impressive.
What dipping sauces work best with these tenders?
Classic honey mustard, ranch, barbecue sauce, or spicy mayo are all fantastic choices. Feel free to get creative with sriracha aioli or even a tangy yogurt-based dip.
Can I use frozen chicken tenders for this recipe?
For the best results, use fresh chicken tenders. If using frozen, make sure they are fully thawed and patted dry before seasoning and coating to achieve a crispy crust.
Final Thoughts
If you’re searching for a comforting, crowd-pleasing dish, this Baked Chicken Tenders with Toasted Panko and Herbs Recipe is an absolute winner. It’s the kind of recipe you’ll find yourself making again and again because it’s easy, flavorful, and loved by all ages. Give it a try and watch those crispy, herbaceous tenders disappear fast! You’ll be so glad you did.
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Baked Chicken Tenders with Toasted Panko and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Baked Chicken Tenders recipe offers a healthier alternative to fried chicken by using oven-baked panko-coated chicken tenders seasoned with a blend of spices. Crispy on the outside and juicy on the inside, these tenders are perfect for a quick family dinner or a tasty snack served with your favorite dipping sauce.
Ingredients
Dry Ingredients
- 1.5 cups panko breadcrumbs
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Chicken
- 1 ½ lbs chicken tenders
- Salt and pepper, for seasoning
Wet Ingredients
- 2 eggs
Other
- Cooking spray
- Dipping sauce of choice
Instructions
- Toast the Panko: Preheat your oven to 400°F. Spread the panko breadcrumbs evenly on a parchment-lined large baking sheet and bake for 2-3 minutes. Stir the panko and bake for an additional 2-3 minutes until golden brown, watching carefully to prevent burning.
- Mix the Breadcrumbs: Remove toasted panko from the oven and transfer to a small bowl. Stir in dried parsley, salt, black pepper, smoked paprika, onion powder, and garlic powder until combined. Increase oven temperature to 425°F. Place an oven-safe wire rack over the baking sheet and set aside.
- Prepare the Egg Wash: In a medium bowl, lightly beat the eggs to combine.
- Season the Chicken: Pat chicken tenders dry with paper towels and season both sides with salt and pepper.
- Coat the Chicken: Dip each chicken tender into the beaten eggs, allowing excess to drip off. Press the chicken into the seasoned panko mixture until fully coated. Place the coated tenders on the parchment-lined baking sheet with the wire rack. Repeat with all tenders.
- Bake: Lightly spray the coated tenders with cooking spray for extra crispiness, if desired. Bake at 425°F for 15-20 minutes until they are golden brown and cooked through, reaching an internal temperature of 165°F.
- Serve: Remove the chicken tenders from the oven and let cool slightly. Serve warm with your preferred dipping sauce.
Notes
- To ensure crispy tenders, do not skip the step of toasting the panko breadcrumbs before coating.
- Using a wire rack allows heat to circulate and helps the chicken tenders cook evenly and get crispy on all sides.
- Cooking spray adds extra crispiness without adding much fat; you can also brush a light layer of oil if preferred.
- Make sure chicken reaches an internal temperature of 165°F to ensure it is fully cooked.
- Customize the seasoning in the breadcrumb mix to suit your taste, such as adding cayenne for heat or parmesan for extra flavor.
