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Crunchy Chicken Tenders

Crispy Crunchy Chicken Tenders You Can Bake at Home

Enjoy these Crunchy Chicken Tenders, a healthier, baked alternative with a satisfying crunch for any meal.
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Prep Time 40 minutes
Cook Time 12 minutes
Brining Time 40 minutes
Total Time 1 hour 32 minutes
Servings: 4 tenders
Course: Chicken
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Tenderloins Use fresh or thawed for best flavor
  • 1 teaspoon Salt Essential for brining
For the Coating
  • 1 cup Panko Breadcrumbs Toast for added crunch
  • 2 tablespoons Oil Use for toasting breadcrumbs
  • 1/2 cup Plain Flour Can substitute with gluten-free flour
For the Batter
  • 2 large Eggs Binding agent for coating
  • 1/4 cup Water Thins batter for smooth coating
For Flavor
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Ground Black Pepper Adjust to taste

Equipment

  • Mixing Bowls
  • baking sheet
  • parchment paper
  • oven
  • Air Fryer

Method
 

Step-by-Step Instructions
  1. Brine the chicken tenderloins with salt in a bowl, refrigerate for 30 to 40 minutes, then rinse and pat dry.
  2. Preheat oven to 180°C (350°F). Combine panko breadcrumbs with oil and toast on a baking sheet for 8 to 10 minutes.
  3. Mix eggs, plain flour, water, onion powder, garlic powder, and black pepper in a bowl until smooth for the batter.
  4. Dip each tenderloin in the batter and coat with toasted panko breadcrumbs, pressing gently to adhere.
  5. Place coated tenders on a parchment-lined baking sheet and bake at 200°C (400°F) for 10 to 12 minutes.
  6. For air frying, preheat the air fryer to 200°C (400°F) and cook tenders for 8 to 10 minutes.

Nutrition

Serving: 1tenderCalories: 220kcalCarbohydrates: 20gProtein: 24gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 320mgPotassium: 300mgFiber: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Brining the chicken is key for juiciness. Store baked tenders in the fridge for up to 4 days or freeze raw, crumbed tenders for 3 months.

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