The best Baked Chicken Strips Recipe

Posted August 22, 2023 by: Admin #Kitchen

With this recipe you simply follow a standard breading process. Dip chicken tenders in flour, egg, then panko breadcrumbs. Then, instead of frying them in a pan with oil, they are baked in a hot oven on a rack until golden brown and cooked through.

So we skipped the vegetable oil and just used a little olive oil to add a little flavor and promote browning. So the real change is the Parmesan. It gives them a delicious touch of flavor.

People of all ages will love these easy Baked Chicken Tenders! They are easy to make and perfect for dipping.

Sauces to serve with chicken strips

There are endless options here. Here is a list of ideas to get you started:

• Honey Mustard or Creamy Honey Mustard
• BBQ sauce
• marinara sauce
• Ketchup
• Aioli
• Ranch
• pesto
• chimichurri
• sweet chili sauce
• Or just drizzle with lemon juice just before serving.

Baked chicken strips recipe ingredients

• 1/3 cup all-purpose flour
• 2 large eggs
• 1 1/3 cups panko breadcrumbs
• 2/3 cup (1.7 oz) finely grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 1/2 tablespoon olive oil
• 2 pounds. chicken tenders (about 12)
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh parsley (optional)

How to make baked chicken strips

• Preheat oven: Raise oven rack one level from center and preheat oven to 425 degrees. Spray a large oven-safe cooling rack with nonstick cooking spray and place on a rimmed 18-by-13-inch baking sheet.
• Prepare the ingredients for dredging: Pour the flour into a small, shallow dish. Crack and beat the eggs in a second shallow dish.
• In a third plate (such as a pie plate), mix together the panko breadcrumbs, Parmesan cheese, Italian seasoning, paprika, and garlic powder. Drizzle with olive oil then toss well to coat evenly.
• Season the chicken tenders: Season both sides of the chicken tenders with salt and pepper.
• Coat in flour, then egg: Working in pairs, dip chicken tenders in flour (gently shake off excess), then transfer to eggs, coating both sides.
• Top with panko whisk: lift from egg mixture and allow excess egg to drain off, then transfer to panko mixture. Coat both sides with the panko mixture while pressing, so the mixture adheres well.
• Transfer to a rack in a baking sheet: Transfer the chicken tenders to a prepared rack in a baking sheet, leaving some space between each piece. Repeat process to coat all chicken tenders.
• Bake to cook through: Bake in preheated oven until chicken is cooked through (165 in center of largest pieces), about 15 to 20 minutes. If you find they are browning too much, cover them with foil near the end.
• Garnish: If desired, garnish with parsley and serve hot (plain or with sauce of your choice).

Possible variations

• If you prefer, you can fry the chicken tenders (instead of baking them) in a skillet with 1/2 cup of olive oil until cooked through on both sides. Cook in batches so as not to overcrowd and cook over medium heat.
• Use 1/2 teaspoon each basil and oregano if you don’t have Italian seasoning.
• For a more intense garlic flour, use 1 tablespoon minced garlic (add to panko) instead of using garlic powder.
• Make them spicy by adding 1/2 teaspoon of cayenne pepper.
• Add a citrus flavor by seasoning (panko) with the zest of two lemons.

Are sirloins and steaks the same thing?

Chicken fillets and chicken tenderloins are the same thing coming from the same portion of the bird. They just have a slightly different name, you’ll see them labeled whatever, and you can use any of them.

Substitute for chicken fillets

• Chicken tenders and chicken breasts are actually different portions of a chicken. The strips come from the bottom of the breast, but chicken breasts are a great comparable substitute for strips. It may be a little less tender.
• To substitute, simply cut chicken breasts into small strips instead of using chicken strips. It is a good cheaper alternative.
• Depending on the size of the chicken breasts, you may want to cut them crosswise if they are larger; if the chicken breasts are smaller, you can cut them on the bias or from top to bottom.

Helpful Tips for the Best Chicken Strips

• For the crispiest chicken tenders, stick with panko breadcrumbs instead of the standard fine breadcrumbs.
• I recommend cutting off the tough white tendon that is attached to the top of the chicken tenders for a better chewing experience. I just use kitchen shears and cut off the top, but you can remove the whole thing like it’s done here.
• Don’t skip the grid. It ensures that the chicken doesn’t end up with a soggy bottom and allows the heat to circulate more evenly.
• Use an instant read thermometer to check if the chicken is done. It should be 165 degrees, don’t overcook them or they will start to dry out.
• If some are smaller, you may want to check them first and remove them as soon as possible.
• For best flavor, do not use stable powdered Parmesan in this recipe; grate it freshly cut into wedges.
• If you want a little more richness, spray with olive oil cooking spray near the end of cooking.

Baked Chicken Tenders

Crispy Baked Chicken Tenders! Made with chicken strips coated in a panko breadcrumb finish seasoned with Parmesan, herbs and spices. Without frying, they are still absolutely delicious!

Servings: 6

Preparation20 minutes minutes

Cook 15 minutes minutes

Ready in: 35 minutes minutes

• Move oven rack up one level from center and preheat oven to 425 degrees. Spray a large oven-safe cooling rack with nonstick cooking spray and place on a rimmed 18-by-13-inch baking sheet.
• Pour the flour into a small, shallow dish.
• Crack and beat the eggs in a second shallow dish.
• In a third plate (such as a pie plate), mix together the panko breadcrumbs, Parmesan cheese, Italian seasoning, paprika, and garlic powder. Drizzle with olive oil then toss well to coat evenly.
• Season both sides of the chicken tenders with salt and pepper.
• Working in pairs, dip chicken tenders in flour on each side and gently shake off excess. Then transfer to the eggs and coat both sides, allow excess egg to drip off.
• Transfer to the panko mixture. Coat both sides with the panko mixture while pressing so that the mixture sticks well (you can spoon the mixture over the chicken and press, you want a lot of sticking).
• Transfer the chicken tenders to a prepared rack on a baking sheet leaving some space between each piece. Repeat process to coat all chicken tenders.
• Bake in preheated oven until chicken is cooked through (165 in center of largest pieces), about 15 to 20 minutes. If you find they are browning too much, cover them with foil near the end.
• Garnish with parsley if using and serve hot with sauce of choice (creamy honey mustard, marinara, ranch, pesto, BBQ sauce, etc.).

• To make them healthier, try using whole wheat flour and whole wheat panko breadcrumbs.
• Nutritional estimate based on 1 1/2 tablespoons of flour adhered to the chicken.