Panko-Crusted Chicken Tenders Recipe

Preheat the oven to 350 degrees F. Prepare a baking sheet by covering it with foil and lightly spraying with cooking spray. Set aside.

In a small bowl or shallow dish, season the flour with salt and black pepper, and lightly beat the eggs in another shallow dish.

In a third shallow dish, combine the panko breadcrumbs with oregano, garlic, paprika, cayenne, salt, and pepper.

If using chicken breasts, prepare by putting one breast in between two layers of plastic wrap. Pound to an even thickness of approximately ½-inch. Remove the plastic and slice into strips.

Dredge the tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg, then coat the chicken tenders with the breadcrumb mixture.

Arrange the chicken tenders on the baking sheet. Repeat with remaining strips.

Bake for 12 to 15 minutes, or until golden brown, flipping once partway through the cooking time.

Whisk together the honey and barbeque sauce in a small bowl until combined. Season to taste with salt and pepper.

Serve baked tenders with sauce, and enjoy!