Last Updated on September 7, 2022
Toss chicken tenders with a simple spice mix and pop them in the oven for this easy dish. If you need cooked chicken prepped for the week, this may be the simplest way to get it!
- 3 lbs ButcherBox Chicken Tenders
- 2 Tbsp garlic powder
- 2 Tbsp onion powder
- 2 Tbsp paprika
- 1 Tbsp kosher salt
- 1 Tbsp ground black pepper
- 2 Tbsp olive oil
Preheat oven to 375°F.
Remove thawed chicken tenders from package and pat dry.
Place all ingredients in a bowl and toss together.
Place seasoned chicken tenders on a baking sheet in single layer. Use two baking sheets if necessary.
Bake for 20-25 minutes or until internal temperature of largest tender is 165°F.
Remove from oven and let rest in pan for 5-8 minutes before serving. If making for meal prep, let cool completely before storing them in an air tight container and placing in refrigerator.
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You can make anything more delicious, even an all-time family favorite with these easy-to-make-easier-to-finish oven-fried chicken tenders. They're the perfect recipe to put together in no time! The not-so-secret secret ingredients for these homemade chicken tenders are panko bread crumbs, Gold Medal™ flour, and yes, a whole lot of love.
Ingredients
- 1/4 cup Gold Medal™ all-purpose flour
- 1 egg
- 1 tablespoon water
- 1 cup Progresso™ plain or Italian style panko crispy bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 1/4 lb (20 oz) chicken breast tenders (from two 14-oz packages)
- Favorite dipping sauce, if desired
Make With
Gold Medal Flour
Steps
1
Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
2
In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
3
Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.
Tips from the Betty Crocker Kitchens
tip 1
A quick dredging in the flour, then egg before the final panko-Parmesan dip guarantees that the crispy coating will stick to the chicken once they’re baked.tip 2
Get air circulating for crunch—arrange the coated tenders on a wire cooling rack that has been sprayed with cooking spray on a rimmed baking pan. Bake in the hot oven until golden brown.tip 3
Have fun with dips. Mix a spoonful of basil pesto in a good mayonnaise, some plain Greek yogurt with a lot of chopped fresh dill and lemon zest, ranch dressing with crumbled bacon and lots of freshly ground pepper stirred in—or just straight up barbecue sauce.tip 4
For extra-crispy tenders, drizzle them with a couple of tablespoons of melted butter before baking.
Nutrition
330 Calories, 18g Total Fat, 18g Protein, 23g Total Carbohydrate, 0g Sugars
Nutrition Facts
Serving Size: 1 ServingCalories330Calories from Fat 160
Total Fat18g28%
Saturated Fat7g33%Trans Fat0g
Cholesterol105mg35%Sodium670mg28%Potassium115mg3%Total Carbohydrate23g8%Dietary Fiber0g0%Sugars0g
Protein18gVitamin A6%6%Vitamin C0%0%Calcium15%15%Iron8%8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Panko breadcrumbs are what give these breaded chicken tenders such a light, crunchy coating. The result is more like the kind of chicken tenders you can order at a restaurant. But, unlike restaurant versions, these tenders can boast the better-for-you preparation method of baking, not frying. If you’re wondering why panko crumbs are really such a game-changer, taste for yourself and be convinced. Long a staple of Asian cuisine, they’ve gained newfound popularity in Western dishes as a coating or crunchy topping. Panko crumbs are larger in size and lighter in texture than regular breadcrumbs which makes them perfect for a crispy coating, with no frying necessary. Check out more of Betty’s best chicken recipes.
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