Oven Baked Chicken Tenders
These Oven Fried Chicken Tenders are juicy on the inside, crispy on the outside, and flavorful all around, making them an easy weeknight family dinner!
Servings 4 servings
Calories 245kcal
Ingredients
- 1 ¼ pounds chicken tenders
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large eggs beaten
- 1 tablespoon dijon mustard
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Chopped parsley for garnish
Instructions
- Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Pat the chicken tenders dry with a paper towel and season with salt and pepper.
- In a medium size bowl, whisk together the eggs and dijon mustard. In another medium size bowl, combine the panko breadcrumbs, paprika, garlic powder and onion powder.
- Dip the chicken into the egg mixture, then toss into the panko mixture. Dust off any excess panko mixture and lay the chicken tenders on the prepared baking sheet. Repeat for the remaining chicken and spread them out on the baking sheet so they are not touching.
- Bake in the preheated oven for 12-15 minutes, until the chicken is golden. Enjoy immediately with any dip you like.
Notes
Make ahead: These oven fried chicken tenders can also be made ahead and frozen. After preparing the chicken according to the instructions, place them on a baking sheet lined with parchment paper and place them in the freezer for 2-3 hours. When they are frozen solid, you can place them in a ziplock bag and store for use up to 3 months later. When you are ready to bake, you can just add 5-10 extra minutes to the baking time.
Nutrition
Calories: 245kcal | Carbohydrates: 12g | Protein: 34g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 624mg | Potassium: 601mg | Fiber: 1g | Sugar: 1g | Vitamin A: 354IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 2mg