Baked Panko Chicken Tenders
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • -2-3 pounds chicken tenders (or chicken breasts cut into tender-sized strips)
  • -1 and ½ teaspoons kosher salt, divided
  • -1 and ¼ teaspoons ground black pepper, divided
  • -2 cups buttermilk
  • -2 cups eggs
  • -1 cup all-purpose flour
  • -4 cups panko (Japanese style breadcrumbs)
  • -1 teaspoon thyme
  • -cooking spray
  • -bowl of warm water
Instructions
  1. Preheat oven to 400 degrees F. Prepare two or three baking sheets with foil sprayed with cooking spray.
  2. Lay out chicken on a large platter or cutting board. Season both sides of chicken with ¾ teaspoon salt and ½ teaspoon ground black pepper. Prepare three bowls for chicken to be dipped into and add the following ingredients:
  3. ) buttermilk and egg, whisked together
  4. ) flour, ¾ teaspoon salt, and ¾ teaspoon ground black pepper, mixed together
  5. ) panko and thyme, mixed together
  6. Dip each individual chicken tender into the buttermilk mixture (1), the flour mixture (2), once again into the buttermilk mixture (1), and finally into the panko mixture (3.) Lay the covered chicken tender onto the prepared baking sheet. Once you fill up a tray of chicken tenders, spray the top of the chicken tenders with a light layer of cooking spray.
  7. Cook for 15-20 minutes until chicken tenders start to turn golden and the internal temperature of each piece of chicken reaches at least 160 degrees F. Continue to prepare and cook the remaining chicken tenders.
  8. Serve chicken tenders warm with ranch dressing or ketchup. Alternatively, allow baked panko chicken tenders to cool and place them in gallon-sized freezer bags. To serve, take out the desired amount of chicken tenders and reheat in the oven or microwave until warm.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/04/baked-panko-chicken-tenders/