chicken tenders

Ingredients

• 1.5 lbs Chicken Breast, cut into 1-inch tenders
• 1 cup All-Purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Paprika
• 1/2 teaspoon Garlic Powder
• 1/2 cup Milk
• 1 Egg, beaten
• 1 cup Panko Breadcrumbs
• Vegetable Oil, for baking

Instructions

1. Preheat oven to 400°F (200°C).
2. In a shallow dish, whisk together the flour, salt, pepper, paprika, and garlic powder.
3. In another shallow dish, whisk together the milk and beaten egg.
4. Dip each chicken tender into the milk mixture, then dredge in the flour mixture, ensuring it’s fully coated.
5. Spread the floured chicken tenders in a single layer on a baking sheet lined with parchment paper.
6. Drizzle generously with vegetable oil.
7. Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
8. Internal temperature should reach 165°F (74°C).

Notes

• For extra crispy tenders, you can add 1/2 cup of cornstarch to the flour mixture.
• To prevent the tenders from sticking together, don't overcrowd the baking sheet.
• Store leftover tenders in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.
• Consider adding a pinch of cayenne pepper to the flour mixture for a little heat.