Baked Chicken Tender Fingers
Baked chicken fingers or baked chicken tenders have all the crunch of the fried version but a fraction of the fat!
Servings: 4
Equipment
Ingredients
- 2 cups (120 g) panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 eggs
- 10 boneless skinless chicken tenderloins sliced into strips
Instructions
- Preheat oven to 450 °F (232 °C). Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
- In a shallow dish, combine panko, garlic powder, onion powder, salt, and pepper. Mix well to get it all incorporated.2 cups panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon pepper
- In another shallow dish, beat the 3 eggs together.3 eggs
- Take the chicken strips and dip them in the egg mixture then cover the chicken strips with the panko mixture. Gently press the panko mixture on the chicken to make sure it's well coated.10 boneless skinless chicken tenderloins
- Lay the strips next to each other on the baking sheets and repeat until all the chicken strips have been coated.
- Bake for 20 minutes then turn on the broiler and broil them for another 5 minutes to get the outside even more crispy & a light brown color.
- Serve immediately with honey mustard or BBQ sauce or ketchup!
Nutrition
Serving: 2 chicken tenders | Calories: 326 kcal | Carbohydrates: 34 g | Protein: 37 g | Fat: 5 g | Sugar: 3 g
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