These baked chicken tenders have a deliciously crispy panko bread crumb coating for that extra crunch factor without the guilt of frying! You can marinate the tenders in light buttermilk in the refrigerator for 1 hour instead of dipping in the beaten egg.

Ingreadient

• cooking spray
• 1 large egg, beaten
• 1 ¼ cups panko bread crumbs
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground paprika
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 4 skinless, boneless chicken tenders, cut into 1/2-inch strips lengthwise

Direction

1. Gather all ingredients.
2. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
3. Place egg in a shallow dish. Place panko, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well.
4. Dip 2 chicken strips into egg, then place into panko mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
5. Spray each chicken tender with cooking spray twice.
6. Bake tenders in the preheated oven for 7 minutes. Flip and continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
7. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
8. Broil tenders in the preheated oven for extra crunch, about 1 to 2 minutes more.
9. Serve hot and enjoy!

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