Ingredients:

  • 1 ½ lbs (680g) chicken tenders (or chicken breasts cut into strips)
  • 1 cup (120g) all-purpose flour
  • 2 large eggs
  • 2 tbsp (30ml) milk (whole or semi-skimmed)
  • 1 ½ cups (120g) panko breadcrumbs
  • 1 cup (100g) grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning (or mixed herbs)
  • ½ tsp smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • Cooking spray or olive oil spray

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Set up three breading stations: Flour; Whisked eggs and milk; Panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, smoked paprika (if using), salt, and pepper. Mix well.
  3. Dredge each chicken tender in flour, shaking off excess. Dip into the egg mixture, ensuring it's fully coated. Coat thoroughly in the Parmesan-panko mixture, pressing gently to help it adhere.
  4. Place coated tenders on the prepared baking sheet in a single layer, ensuring they aren't overcrowded. Lightly spray the tops with cooking spray or olive oil spray for extra crispiness.
  5. Bake for 18–20 minutes, flipping halfway through. Bake until golden brown and the internal temperature reaches 165°F (74°C).
  6. Serve hot with your favorite dipping sauces.