Extra Crispy Baked Chicken Tenders (VIDEO)
These super crispy Baked Chicken Tenders are nothing short of AMAZING! They are seasoned and juicy on the inside (thanks to a concentrated wet brine) and shatteringly crispy on the outside!
Servings: 4
Equipment
- Wire Rack
Ingredients
- ¼ cup water
- 1 tablespoon kosher salt
- ½ tablespoon sugar
- 2 lbs chicken tenderloins tendon removed if desired
Spice Mix
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
Wet Batter
- 3 tablespoons all-purpose flour
- 2 large eggs
- 1 tablespoon water
Breading
Instructions
- In a large mixing bowl, add water, salt and sugar. Mix until the salt and sugar is dissolved, then add the chicken tenders and mix until the water is absorbed into the chicken.
- In a small bowl, mix together the salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- In a medium bowl, add flour, eggs, water, and 2 teaspoons of the Spice Mix and whisk to form a wet batter.
- On a tray, add panko breadcrumbs and the remaining Spice Mix. Line a baking sheet with a wire rack. Mix until combined, then dip the chicken into the wet batter, letting any excess drip off. Dredge the chicken tender in the panko breadcrumbs and use your hands to press the chicken into the breadcrumbs. Place the chicken tenders onto the parchment paper lined tray.
- Preheat the oven to 425°F (400°F if using the convection fan setting), ensuring a rack is in the center of the oven.
- Spray the chicken tenders with neutral oil spray, then bake for 15 minutes. Flip, then spray the other side and continue baking for 5-6 minutes or until the chicken reads 160°F internal. Serve with your favorite dipping sauce and enjoy!
Video
Notes
Wet Brine – having the chicken absorb a little bit of water combined with salt and sugar will allow them to be extra juicy and flavorful once they come out of the oven.
Ensure the panko breadcrumbs are firmly pressed into the chicken tender. This will ensure minimal breadcrumbs fall off of the chicken.
I highly recommend baking the chicken tenders on a wire rack – this will promote air flow underneath the chicken tenders preventing the bottom from getting soggy. If your oven has it, use the convection fan to further promote airflow to get that panko crispy!
Nutrition
Calories: 411kcal | Carbohydrates: 29g | Protein: 53g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 2811mg | Potassium: 941mg | Fiber: 2g | Sugar: 4g | Vitamin A: 421IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 3mg
