Baked Chicken Tenders

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

Servings: servings

Calories: 353kcal

Ingredients

1 pound (455g) boneless skinless chicken breast
2 eggs
1 cup (240ml) bread crumbs
3/4 cup (180ml or 95g) all-purpose flour
1 Tablespoon (15ml) kosher salt , or to taste
2 teaspoons garlic powder (optional)
2 teaspoons onion powder (optional)
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. If you're using garlic powder, onion powder or other seasonings, add it over the chicken.
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. Give some space between the chicken. Don't lay them right next to each other.
For an even more crispy outside texture, add a light spray of oil over the breaded chicken.
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.

Course: Main Course

Cuisine: American

Nutrition