1 1/2 lbs chicken tenders (or chicken breast cut into strips)

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp paprika (smoked paprika is great)

1/2 cup all-purpose flour

2 large eggs

1 tbsp Dijon mustard (optional, adds flavor)

1 1/2 cups panko breadcrumbs

1/3 cup grated Parmesan (optional but delicious)

2 tbsp olive oil or melted butter (for baking crispness)

Cooking spray (optional)

For serving: ranch, honey mustard, BBQ sauce, ketchup, or spicy mayo

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Preheat oven to 425°F. Line a baking sheet with parchment, and place a wire rack on top if you have one (best crisp).

Season chicken with salt, pepper, garlic powder, and paprika.

Set up a breading station:

Bowl 1: flour

Bowl 2: eggs (whisk in Dijon if using)

Bowl 3: panko + Parmesan + drizzle of olive oil/melted butter (mix well)

Bread the tenders: flour → egg → panko (press firmly so it sticks).

Place on the rack/sheet. Lightly spray tops with cooking spray (optional).

Bake 12–16 minutes, flipping halfway, until golden and cooked through (165°F internal)

Rest 2 minutes, then serve with your favorite dipping sauce.

Cooking Tips (For the Crispiest Tenders)

Press panko on firmly so it adheres and doesn’t fall off.
Use a wire rack to keep the bottoms crisp (no soggy underside).
Oil the panko (or spray the top) for that golden “fried” look without deep frying.
Don’t overcrowd the pan—leave space so they crisp, not steam.
Check doneness with a thermometer: chicken should reach 165°F.

Variations

Air Fryer: Cook at 400°F for 9–12 minutes, flip halfway, to 165°F.
Fried: Fry in 350°F oil for 3–4 minutes per side until golden and cooked through.
Spicy: Add ½ tsp cayenne to the flour or a splash of hot sauce to the eggs.
Parmesan-Herb: Add Italian seasoning + Parmesan to the panko.
Gluten-Free: Use GF panko and GF flour (or cornstarch).
Crunch Boost: Mix panko + crushed cornflakes for extra crunch.