Oven-Fried Chicken Tenders
Juicy and tender on the inside and crunchy on the outside. So easy to make and baked in the oven instead of fried.
Servings: 4
Equipment
- Sheet Pan
- Large bowl
Ingredients
- 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
- 2 tablespoons Avocado or Olive oil
- ½ Cup Panko Breadcrumbs
- 1 tablespoon Smoked Paprika
- ½ tablespoon Dried Parsley or Oregano
Instructions
- In a mixing bowl whisk 1 Cup Milk, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, Kosher salt and pepper, to taste. Add in the 1½ pounds Boneless Chicken Breasts strips and allow it to soak for at least 1 hour, or overnight if time allows.
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Drizzle 2 tablespoons Avocado or Olive oil onto the bottom of the pan and spread it all over until there are no dry spots.
- Add ½ Cup Panko Breadcrumbs, 1 tablespoon Smoked Paprika, ½ tablespoon Dried Parsley or Oregano, a bit of salt, and pepper in a large Ziploc bag.
- Drain the chicken, and add it to the Ziploc bag, shaking well to evenly coat. You may dip each chicken strip into the bread crumbs one at a time until they are fully coated.
- Place coated chicken strips onto the prepared baking sheet, leaving some space in between.
- Transfer to the oven and bake for 15-18 minutes, flipping it halfway.
- Serve immediately with the desired healthy side and dip. Enjoy!
Notes
- Use seasonings you like. Add a kick of spiciness by adding some chili or cayenne peppers.
- You can use chicken breasts if you can't get your hands on chicken tenders.
- Prefer using your air-fryer? you sure can
- Store leftovers in the fridge for up to 4 days
Nutrition
Calories: 333kcal | Carbohydrates: 10g | Protein: 40g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 115mg | Sodium: 282mg | Potassium: 774mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1012IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 1mg