Crunchy Chicken Strips (Print Version)
# Ingredients:
→ Chicken
01 -
1 pound of chicken tenders or breasts, sliced into strips
→ Coating
02 -
2 eggs, whisked well
03 -
A cup of panko or standard breadcrumbs
04 -
Half a cup of grated Parmesan (optional)
05 -
1 teaspoon of garlic powder
06 -
1 teaspoon paprika
07 -
Half a teaspoon onion powder
08 -
Half a teaspoon salt
09 -
Quarter teaspoon black pepper
10 -
Olive oil spray for a crispy finish
# Instructions:
01 -
Slice chicken breasts into 1-inch-wide strips if you’re not using pre-cut tenders. Skip this step if yours are already tender-sized.
02 -
In one dish, whisk the eggs until smooth. In another dish or bowl, mix the breadcrumbs, Parmesan (if desired), paprika, garlic powder, onion powder, salt, and pepper.
03 -
Sprinkle the chicken strips with a dash of salt and some black pepper.
04 -
Dunk a chicken strip in the egg and let the extra egg drip off. Roll it around in the breadcrumb mixture, pressing gently so the coating sticks well. Want it crunchier? Dip it back in the egg and breadcrumbs once more.
05 -
Cover a baking sheet with parchment paper or a silicone mat to make cleaning easier. For extra crispiness, place a wire rack on top of the sheet so air can flow underneath.
06 -
Lay the breaded chicken pieces on the baking sheet (or the wire rack if you’re using one). Make sure they don’t touch so everything cooks evenly.
07 -
Preheat the oven to 400°F (200°C). Give the chicken tenders a quick mist of olive oil spray to help them crisp up. Bake them for 20-25 minutes, turning them over halfway through. When ready, they should look golden and crunchy, and the inside temperature of the chicken must hit 165°F (74°C).
08 -
After baking, let the chicken sit for a couple of minutes before serving. Pair them with dipping sauces like BBQ, ranch, or honey mustard—whatever you love most!
# Notes:
01 -
These oven-baked chicken tenders are crunchy, tasty, and a lighter option compared to frying.