How To Make Baked Panko-Crusted Chicken Tenders
Reward yourself with crunchy and savory finger food. These chicken tenders are well-flavored with a satisfying crunch coming from the Panko breadcrumbs.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and garlic powder in a mini food processor. Blend until smooth and refrigerate dipping sauce until ready to use.
In a small bowl combine garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly. Set aside.
Toast panko crumbs in a skillet over medium-high heat until a golden brown color, 4 to 5 minutes. Place panko into a shallow dish.
Crack the egg into a separate shallow dish. Dip chicken tenders first into the egg, letting excess drip off, then coat with panko. Place tenders on the prepared baking sheet.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total.
An instant-read thermometer inserted into the center should read at least 165 degrees F. Serve with the dipping sauce.
- Calories: 406.00kcal
- Fat: 21.31g
- Saturated Fat: 5.23g
- Trans Fat: 0.00g
- Monounsaturated Fat: 7.74g
- Polyunsaturated Fat: 4.00g
- Carbohydrates: 30.53g
- Fiber: 2.05g
- Sugar: 3.14g
- Protein: 22.32g
- Cholesterol: 91.27mg
- Sodium: 566.60mg
- Calcium: 84.79mg
- Potassium: 290.85mg
- Iron: 1.77mg
- Vitamin A: 31.90µg
- Vitamin C: 12.84mg
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