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Homemade Baked Chicken Tenders photo

Baked Chicken Tenders

Crispy, yogurt-marinated baked chicken tenders with a panko-parmesan crust.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings

Equipment

  • baking sheets (2)
  • Foil
  • Large Bowl
  • shallow dish or pie plate
  • Whisk
  • Measuring cups and spoons
  • non-stick olive oil spray

Ingredients
  

  • 16 skinless chicken breast tenders approximately 1 1/2–2 lbs
  • 1 cup plain Greek yogurt
  • 1 teaspoon garlic powder (for marinade)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon salt (for marinade)
  • 1/2 teaspoon black pepper
  • 1/2 lemon lemon juiced
  • 1 1/2 cups panko flakes (Japanese-style breadcrumbs)
  • 1/3 cup Parmesan cheese grated
  • 1 1/2 teaspoons garlic powder (for breading)
  • 1/2 - 3/4 teaspoon chili powder
  • 1 1/2 teaspoons salt (for breading)
  • 1/2 teaspoon black pepper (for breading)
  • non-stick olive oil spray for spraying baking sheets and chicken

Instructions
 

  • Preheat the oven to 300°F (150°C). Line two baking sheets with foil and lightly spray them with non-stick olive oil spray; set aside.
  • In a large bowl, whisk together 1 cup plain Greek yogurt, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.
  • Stir in the juice of 1/2 lemon (about 1/2 lemon) and add the chicken tenders, tossing to coat each piece evenly in the yogurt marinade. Refrigerate while you prepare the breading.
  • In a shallow dish, combine 1 1/2 cups panko, 1/3 cup grated Parmesan, 1 1/2 teaspoons garlic powder, 1/2–3/4 teaspoon chili powder, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper; whisk to combine.
  • One at a time, remove a tender from the marinade and press it into the panko mixture to coat both sides, shaking off excess. Place coated tenders on the prepared baking sheets in a single layer.
  • Lightly spray the tops of the coated tenders with olive oil spray. Bake for about 20 minutes at 300°F until cooked through and the coating is set.
  • If you want extra crispiness, broil the tenders for about 1 minute per side, watching closely to avoid burning.

Notes

  • Use Japanese-style panko for a lighter, crispier crust.
  • Do not overcrowd the baking sheets to ensure even cooking.
  • Broil briefly only if extra browning is desired.