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Baked Smoky Chicken Tenders

These baked chicken tenders are crispy on the outside and juicy inside, thanks to a simple coating of seasoned panko breadcrumbs. The recipe uses a spice blend that imparts a smoky, slightly sweet flavor, making them reminiscent of summer barbecues, but cooked in the oven for a healthier, mess-free crunch. Perfect for busy weeknights or unexpected guests, they combine ease with satisfying texture and flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts pounded to even thickness if thick
  • 1 cup panko breadcrumbs lightly toasted for extra flavor if desired
  • 2 large eggs beaten, can add a splash of milk or hot sauce
  • 1 tablespoon smoked paprika for smoky flavor
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper adjust for heat preference
  • to taste salt and freshly ground black pepper season to preference
  • olive oil spray oil spray for golden crispiness
  • 1 lemon lemon for squeezing after baking

Equipment

  • Baking sheet with wire rack
  • Shallow dishes and bowls
  • Oven
  • Tongs
  • Cooking thermometer

Method
 

  1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or a silicone mat. Place a wire rack on top to allow air circulation.
  2. Slice the chicken breasts into uniform strips about 1 inch wide. Pat them dry with paper towels to help the coating stick.
  3. Set up three shallow dishes: one with beaten eggs, one with seasoned panko breadcrumbs mixed with smoked paprika, garlic powder, cayenne, salt, and pepper, and one for flour if needed (optional).
  4. Dredge each chicken strip in the flour (if using), then dip into the beaten eggs, letting the excess drip off.
  5. Press each egg-coated strip into the seasoned panko breadcrumbs, ensuring an even coat. Gently press the breadcrumbs onto the surface for good adhesion.
  6. Arrange the coated tenders on the wire rack, spacing them evenly. Spray lightly with oil to promote crisping.
  7. Bake in the preheated oven for 20-25 minutes, flipping the tenders halfway through and spraying again with oil to ensure an even golden color. You’ll hear a gentle crackle and see a deep golden hue develop.
  8. Check the internal temperature with a thermometer; it should reach 75°C (165°F), and the coating should be crispy and golden brown.
  9. Remove the tenders from the oven and let them rest for about 5 minutes. Squeeze fresh lemon over the tenders for a bright, tangy finish.
  10. Serve the tenders hot with your favorite dipping sauces or a side salad. The exterior should be irresistibly crispy, with juicy, tender meat inside.

Notes

For extra crunch, toast the panko breadcrumbs lightly before coating. Adjust spice levels by adding more cayenne or hot sauce to the egg wash. Resting the tenders enhances their juiciness and crispness.