Crispy Oven-Baked Chicken Tenders for Kids

ByJamie

These oven-baked chicken tenders deliver all the crispy satisfaction of restaurant nuggets without the deep fryer. The secret is panko breadcrumbs and proper technique to create that irresistible golden crunch kids crave.

Ingredients

  • 2 lbs chicken tenderloins (or cut chicken breasts into strips)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray or olive oil

Instructions

Step 1: Set Up Your Breading Station Preheat oven to 425°F. Line a large baking sheet with parchment paper and spray with cooking oil. Set up three shallow dishes: flour in the first, beaten eggs in the second, and panko mixture in the third.

Step 2: Create the Perfect Coating Mix panko breadcrumbs with Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. This seasoned coating is what creates the restaurant-quality crunch.

Step 3: Bread Each Tender Properly Pat chicken tenders dry with paper towels. Dredge each tender in flour, shaking off excess. Dip in beaten egg, allowing excess to drip off. Finally, coat thoroughly in the panko mixture, pressing gently to help it stick.

Step 4: Arrange for Even Cooking Place breaded tenders on the prepared baking sheet, leaving space between each piece. Lightly spray tops with cooking oil – this helps achieve golden brown color.

Step 5: Bake to Perfection Bake for 15-20 minutes, flipping once halfway through, until golden brown and internal temperature reaches 165°F. The coating should be crispy and the chicken should be juicy inside.

Pro Tips for Picky Eater Success

  • Uniform Size: Cut chicken into similar-sized pieces for even cooking
  • Let Kids Help: They can help with the breading process (messy but fun!)
  • Serve With Favorites: Offer ketchup, ranch, honey mustard, or barbecue sauce for dipping
  • Make Extra: These freeze beautifully and reheat well for quick future meals

Flavor Variations

For Mild Palates:

  • Skip the paprika and reduce garlic powder
  • Use plain breadcrumbs if panko seems too different

For Cheese Lovers:

  • Double the Parmesan cheese in the coating
  • Add a sprinkle of mozzarella before baking

For Adventure Seekers:

  • Add Italian seasoning to the breadcrumb mixture
  • Try crushed cornflakes instead of panko for different texture

Serving Suggestions

  • Pair with sweet potato fries and steamed broccoli
  • Slice and serve over salad for lunch
  • Use in wraps with mild vegetables
  • Serve as finger food at parties

Make-Ahead and Storage

Breaded tenders can be prepared hours ahead and refrigerated before baking. Cooked tenders keep in the refrigerator for 3-4 days. For freezing, cool completely, then freeze in single layers before transferring to freezer bags.

Reheating Tips

For best results, reheat in a 350°F oven for 8-10 minutes until heated through and crispy. Avoid microwaving as it makes the coating soggy.

Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 6

These chicken tenders prove that homemade can be just as appealing as takeout. When kids prefer these to restaurant versions, you know you’ve mastered the technique!

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