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No-Fail Oven Fried Chicken Tenders
If you follow along with my blogs you have probably noticed that this is my first chicken recipe and for good reason, I'm terrible at cooking chicken! I don't know why but it's always either over cooked or I'm fighting to get it cooked all the way through. Being honest I wasn't a huge fan of chicken until this recipe even if I had it at a restaurant.
This recipe though, if I do say so myself is gold! My kids eat it up without complaining and it's versatile. Chicken Parm, Tossed in with Alfredo and Linguine, in a bun with cheese and BBQ or just on it's own! It has yet to fail me. Every time I have made it, it's been juicy but cooked all the way through! Now the trick to this recipe is buying chicken tenders. I've tried to cut breasts down to size and it just doesn't work out the same.
It's also a great recipe for those looking to cut out the fried foods but still enjoy "fried" chicken.
To jump into it you will want to preheat your oven to 425 degrees. Wash your chicken tenders in cool water and pat dry. I never used to do this but after watching a few cooking shows and trying it myself, it does make a difference. Next in a medium sized bowl mix 1 C. Panko Crumbs, 1/2 cup Parmesan Cheese, 1 tbs Paprika , 1tbs Garlic Powder, 1 tbs Oregano, 1 tbs Basil, 1.5 tbs Onion Powder
1 tsp Ground Black Pepper and 1 tsp Salt. You could use Italian Bread Crumbs but Panko just gives it a nice crunch without the extra oil in frying.
In a separate bowl, crack both eggs and whisk then set aside.
Next spray a large cooking sheet with cooking oil. I prefer to cook the chicken directly on a cooling rack on top of a cooking sheet for more even cooking but just a sheet is fine too.
Now to coat the chicken by placing a chicken strip into the whisked eggs then let drip off for a second before placing into the panko mix. Press the chicken firmly into the panko mix while getting all sides. Once coated place on your greased cooking sheet then continue with the rest of the chicken. A tip to prevent your fingers from getting coated, keep one hand your dry hand and the other, the wet hand. You can also use a fork to dunk into the egg then into the panko.
Once all your chicken has been covered with egg and the panko mix, bake in a your preheated oven for 6 minutes, flip and bake for another 6-7 minutes or until internal temperature reaches 165 degrees Fahrenheit.
Voila! You tenders are done! I like to serve mine on burger buns with cheese and my favorite BBQ sauce but they're just as good on their own.
Ingredients
1 pkg. Boneless Chicken Tenders
1 C. Panko Crumbs
1/2 cup Parmesan Cheese
1 tbs Paprika
1tbs Garlic Powder
1 tbs Oregano
1 tbs Basil
1.5 tbs Onion Powder
1 tsp Ground Black Pepper
1 tsp Salt
2 Beaten Eggs
Directions
1. Preheat oven to 426 degrees. Wash your chicken tenders in cool water and pat dry.
2. Next in a medium sized bowl mix all the dry ingredients.
3. In a separate bowl, crack both eggs and whisk then set aside.
4. Spray a large cooking sheet with cooking oil. I prefer to cook the chicken directly on a cooling rack on top of a cooking sheet for more even cooking but just a sheet is fine too.
5. Coat the chicken, begin by placing a chicken strip into the whisked eggs then let drip off for a second before placing into the panko mix. Press the chicken firmly into the panko mix while getting all sides.
6. Place on your greased cooking sheet then continue with the rest of the chicken. A tip to prevent your fingers from getting coated, keep one hand your dry hand and the other the wet hand.
7. Bake at 425 for 6 minutes, flip and bake for another 6-7 minutes or until internal temperature reaches 165 degrees Fahrenheit.
Enjoy!
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