Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch thick strips (tenders)
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5ml) garlic powder
  • 1/2 tsp (2.5ml) paprika
  • 1/4 tsp (1.25ml) cayenne pepper (optional, for a kick!)
  • 1/2 tsp (2.5ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 1 cup (120g) panko breadcrumbs
  • 1/2 cup (60g) grated Parmesan cheese (optional, adds extra savory flavor)
  • 1 tsp (5ml) dried Italian herbs (or a mix of oregano, basil, and thyme)
  • 1/4 tsp (1.25ml) garlic powder
  • 1/4 tsp (1.25ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 2 large eggs, lightly beaten

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Toss the chicken strips with olive oil, garlic powder, paprika, cayenne pepper (if using), salt, and pepper in a bowl until evenly coated.
  2. In a separate shallow bowl, combine panko breadcrumbs, Parmesan cheese (if using), dried Italian herbs, garlic powder, salt, and pepper. Mix well. In another shallow bowl, lightly beat the eggs.
  3. Dip each chicken strip into the beaten eggs, allowing excess to drip off. Then, dredge the chicken in the panko breadcrumb mixture, pressing gently to ensure the crumbs adhere well.
  4. Arrange the breaded chicken tenders in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the breading is golden brown and crispy. Internal temperature should reach 165°F (74°C).
  5. Let the chicken tenders cool slightly before serving with your favorite dipping sauces and sides.