Juicy, oven-baked chicken tenders coated in a golden, crunchy crust—a healthier twist on a classic favorite.
# What You'll Need:
→ Chicken
01 - 1 1/2 pounds chicken tenders or boneless, skinless chicken breasts, cut into strips
→ Breading
02 - 1 cup panko breadcrumbs
03 - 1 cup cornflakes, crushed
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Dredging
08 - 2 large eggs
09 - 2 tablespoons milk
→ For the Pan
10 - Olive oil spray or 2 tablespoons olive oil
# How To Make It:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with nonstick spray.
02 - Combine panko breadcrumbs, crushed cornflakes, garlic powder, paprika, salt, and black pepper in a shallow bowl.
03 - Whisk the eggs and milk in another bowl until thoroughly blended.
04 - Pat chicken strips dry with paper towels to promote even coating.
05 - Dip each chicken strip into the egg mixture, then dredge in the breadcrumb mixture, pressing gently to ensure full coverage.
06 - Place coated chicken on the prepared baking sheet. Lightly spray or drizzle with olive oil for optimal crispiness.
07 - Bake for 18 to 20 minutes, flipping tenders once halfway through, until golden and cooked through to an internal temperature of 165°F (74°C).
08 - Allow chicken to rest for 2 to 3 minutes before serving warm.
