Crunchy Panko Chicken Tenders

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Crunchy Panko Chicken Tenders

Golden, shatteringly crunchy oven-baked tenders with a triple-dredge panko crust — no deep fryer required.

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 4

Ingredients

• 1½ lb chicken tenderloins

• 1 cup all-purpose flour

• 2 large eggs

• 1 tbsp water

• 1½ cups panko breadcrumbs

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

• 2 tbsp olive oil, for drizzling

Instructions

Prep the oven and pan

Preheat the oven to 425°F. Set a wire rack inside a rimmed baking sheet and lightly coat the rack with oil so the tenders crisp on all sides instead of steaming.

Set up the breading station

Place the flour in one shallow dish. In a second dish, whisk the eggs with the water. In a third dish, combine the panko, garlic powder, paprika, salt, and pepper.

Bread the tenders

Working one at a time, coat each tenderloin in flour, shaking off the excess. Dip into the egg wash, then press firmly into the panko mixture until fully coated on both sides.

Arrange and drizzle

Place the breaded tenders in a single layer on the prepared rack, leaving space between each one. Drizzle lightly with olive oil to help the crust brown evenly.

Bake until golden

Bake for 18–20 minutes, flipping halfway through, until the crust is deep golden brown and the thickest part of the chicken reaches 165°F.

Rest and serve

Let the tenders rest for 3 minutes on the rack before serving — this keeps the crust crisp instead of softening on the pan.

Notes

Press the panko onto the chicken firmly rather than rolling it — a good press is what keeps the crust from flaking off during baking. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat in the oven or air fryer to bring the crunch back.

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