Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch strips (chicken tenders)
  • 1 tsp (5mL) kosher salt
  • 1/2 tsp (2.5mL) black pepper
  • 1 tsp (5mL) garlic powder
  • 1/2 tsp (2.5mL) paprika
  • 1 cup (120g) all-purpose flour, plus more if needed
  • 2 large eggs, lightly beaten
  • 1 cup (115g) panko breadcrumbs
  • 1 cup (90g) regular breadcrumbs (unseasoned)
  • 1/4 cup (30g) grated Parmesan cheese
  • 1 tsp (5mL) dried Italian seasoning
  • 1/2 tsp (2.5mL) onion powder
  • 1/4 tsp (1.25mL) cayenne pepper (optional, for a little kick)
  • 1/4 cup (60mL) olive oil spray

Instructions:

  1. Cut chicken breasts into strips. Season with salt, pepper, garlic powder, and paprika. Let rest for 15 minutes.
  2. In the first shallow dish, place the flour. In the second, the beaten eggs. In the third, combine panko, regular breadcrumbs, Parmesan cheese, Italian seasoning, onion powder, and cayenne pepper (if using).
  3. Dredge each chicken strip in flour, then dip in egg, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
  4. Place breaded chicken tenders on a baking sheet lined with parchment paper or a silicone baking mat, making sure they aren’t overcrowded.
  5. Spray the chicken tenders generously with olive oil spray. Bake in a preheated oven at 425°F (220°C) for 20-25 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
  6. Let the chicken tenders rest for a few minutes before serving.