Baked golden chicken tenders with a crisp coating. Kid-friendly, easy for weeknights, and packed with flavor.
# What You'll Need:
→ Chicken
01 - 1 1/2 pounds chicken tenders or boneless, skinless chicken breasts, sliced into strips
→ Breading
02 - 1 cup panko breadcrumbs
03 - 1 cup cornflakes, finely crushed
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Dredging
08 - 2 large eggs
09 - 2 tablespoons milk
→ For the Pan
10 - Olive oil spray or 2 tablespoons olive oil
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - Combine panko breadcrumbs, crushed cornflakes, garlic powder, paprika, salt, and black pepper in a shallow bowl.
03 - Whisk together eggs and milk in a separate bowl until fully blended.
04 - Pat the chicken strips dry with paper towels to promote crispiness.
05 - Dip each chicken strip into the egg mixture, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
06 - Place breaded chicken pieces evenly on the prepared baking sheet. Lightly spray or drizzle the tops with olive oil for enhanced crunch.
07 - Bake for 18 to 20 minutes, turning each strip halfway through, until golden brown and the internal temperature reaches 165°F.
08 - Allow chicken to rest for 2 to 3 minutes before serving.
