Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) thick tenders
  • 1 tsp (5ml) kosher salt
  • ½ tsp (2.5ml) black pepper
  • 1 tsp (5ml) garlic powder
  • ½ tsp (2.5ml) paprika
  • 1 cup (120g) all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup (90g) panko breadcrumbs
  • ½ cup (45g) grated Parmesan cheese
  • 1 tsp (5ml) dried Italian herbs
  • ¼ cup (60ml) olive oil

Instructions:

  1. Trim any excess fat from the chicken tenders. Season with salt, pepper, garlic powder, and paprika.
  2. In the first shallow dish, place the flour. In the second dish, add the beaten eggs. In the third dish, combine the panko breadcrumbs, Parmesan cheese, and Italian herbs.
  3. Dredge each chicken tender in the flour, shaking off any excess. Dip in the egg, ensuring it's fully coated. Finally, press into the panko mixture, making sure the tender is completely covered.
  4. Place the breaded chicken tenders on a plate or baking sheet and refrigerate for at least 30 minutes.
  5. Preheat oven to 400°F (200°C/Gas Mark 6). Line a baking sheet with parchment paper or a silicone baking mat. Drizzle the prepared baking sheet with olive oil.
  6. Arrange the breaded chicken tenders in a single layer on the prepared baking sheet. Drizzle the chicken tenders with the remaining olive oil.
  7. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The coating should be golden brown and crispy.
  8. Let the chicken tenders rest for a few minutes before serving.