Description
Oven-Fried Chicken Tenders are a healthier alternative to traditional fried chicken, featuring crispy panko breadcrumbs and a flavorful marinade. Soaked in a seasoned milk mixture and baked to perfection, these chicken tenders are juicy on the inside, crunchy on the outside, and easy to prepare for a quick family meal or snack.
Ingredients
Scale
Chicken and Marinade
- 1½ pounds Boneless Chicken Breasts, trimmed and cut into about 3 strips each
- 1 Cup Milk
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Kosher salt and pepper, to taste
Breading
- 2 tablespoons Avocado or Olive oil
- ½ Cup Panko Breadcrumbs
- 1 tablespoon Smoked Paprika
- ½ tablespoon Dried Parsley or Oregano
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together 1 cup milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, kosher salt, and pepper to taste. Add the chicken strips and soak them for at least 1 hour, or overnight for best flavor and tenderness.
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F and line a baking sheet with parchment paper. Drizzle 2 tablespoons of avocado or olive oil over the sheet and spread evenly to prevent sticking.
- Prepare Breading Mixture: In a large Ziploc bag, combine ½ cup panko breadcrumbs, 1 tablespoon smoked paprika, ½ tablespoon dried parsley or oregano, salt, and pepper. Mix well to distribute seasonings evenly.
- Bread the Chicken: Drain the soaked chicken strips from the marinade and add them to the Ziploc bag with the breadcrumb mixture. Seal the bag and shake well until all strips are evenly coated. Alternatively, dip each strip one by one into the breadcrumbs until fully covered.
- Arrange and Bake: Place the coated chicken tenders on the prepared baking sheet, leaving space between each to allow even cooking. Bake in the oven for 18 minutes, flipping the tenders halfway through for balanced crispiness.
- Serve: Remove from the oven and serve immediately with your favorite healthy sides and dips for a delicious meal.
Notes
- Customize the seasoning to your liking by adding chili powder or cayenne pepper for a spicy kick.
- If chicken tenders are unavailable, chicken breasts cut into strips work well; chicken thighs are not recommended for this recipe.
- This recipe can be adapted for air fryer cooking if preferred, usually at 400°F for about 12-15 minutes.
- Store leftover chicken tenders in an airtight container in the refrigerator for up to 4 days.
