My crispy Panko chicken tenderloins are dredged in flour, egg, and seasoned Panko breadcrumbs, then baked to golden perfection! With succulent white meat chicken and a crunchy Parmesan breading, everyone will enjoy this easy chicken dinner recipe! Just grab your favorite dipping sauces!
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Instructions
Prep
Preheat your oven to 425℉ (220℃/Gas Mark 7) and line a baking sheet with parchment paper. Set aside.
Set out 3 bowls or shallow plates for a dredging station. Add ⅓ cup all-purpose flour to the first dish. Beat 1-2 large eggs in the second dish. In the third dish, mix together the 1 cup Panko, ½ cup Parmesan cheese, 1 teaspoon dried basil, ½ teaspoon paprika, and ¼ teaspoon each, salt & pepper.
Dredge The Chicken Tenderloins
Pat dry 1 lb chicken tenderloinsthen gently set and press them individually into the flour to coat on all sides.
Shake to remove excess flour, then dip and roll in the egg to coat. Let excess egg drip off before rolling and gently pressing in the seasoned panko mixture until evenly coated.
Transfer to your prepared baking sheet and repeat with the remaining tenderloins.
Bake The Tenderloins
Bake at 425℉ (220℃/Gas Mark 7) for 20-25 minutes or until the chicken reaches an internal temperature of 165℉ (74℃) and the breading is golden brown and crispy.
Remove from oven and serve hot with marinara or your favorite dipping sauce.
For extra crispy chicken tenderloins, lightly spritz them with cooking oil before baking.
To be sure your chicken is done, stick a meat thermometer in the thickest part of a few tenders. The safe internal temperature for chicken is 165℉ (74℃).
Storing:
Let your chicken cool to room temperature, then transfer it to an airtight storage container with a lid or a sealed Ziploc bag. Refrigerate for up to 4 days.
Flash-freeze the baked tenderloins on a baking sheet for 1-2 hours. Once mostly frozen, you can transfer them to a Ziploc freezer bag. This keeps them from sticking together, so you can grab only a couple if you want to! They're best enjoyed within 2 months.
Thaw frozen chicken in the fridge overnight before reheating. Place leftovers on a parchment paper-lined baking sheet and bake in a preheated oven at 400°F (205°C/Gas Mark 6) for 15 minutes.