Healthier options for these baked chicken tenders would be to try using a little less bread crumbs. For gluten free folks, omit the flour and use rice flour or even corn starch for dredging. The cooking times will vary based on how thin or thick the chicken breast is cut, so take that into consideration when you slice the breasts.
Total Time40 minutesmins
Servings: 4servings
Calories: 353kcal
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Ingredients
1pound(455g) boneless skinless chicken breast
2eggs
1cup(240ml) bread crumbs
3/4cup(180ml or 95g) all-purpose flour
1Tablespoon(15ml) kosher salt, or to taste
fresh cracked black pepper, or to taste
Instructions
Pre-heat oven to 425°F. Line a baking sheet pan with parchment paper or lighly oil.
Cut chicken breasts into thin strips. The thinner they are, the quicker they will cook in the oven. Make sure to keep cuts same size and consistent for even cooking. Season both sides of chicken with salt and pepper.
In a medium bowl combine flour, salt and black pepper. In a medium bowl, beat 2 eggs. In another medium bowl, add bread crumbs.
Dredge each strip of chicken in flour, then egg, then bread crumbs. Repeat for all chicken strips.Lay coated chicken strips on sheet pan.
Bake chicken strips for 15 minutes, flip the chicken over, and continue baking for another 5-15 minutes, or until chicken is completely cooked and crisp. Serve with your ranch dressing, ketchup, mustard or favorite dip.