Ingredients
Scale
- Chicken tenders: 1.5 pounds
- All-purpose flour: 1/2 cup
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Italian seasoning: 1 teaspoon
- Eggs: 2 large, beaten
- Panko bread crumbs: 1 cup
- Grated Parmesan cheese: 1/2 cup
- Lemon: 1, zested and juiced
- Olive oil: 2 tablespoons
- Salt and black pepper: to taste
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
- Step 2: In a shallow dish, combine the flour, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a second shallow dish, place the beaten eggs. In a third shallow dish, combine the panko bread crumbs, Parmesan cheese, and lemon zest.
- Step 3: Dip each chicken tender first into the flour mixture, ensuring it's fully coated. Then, dip it into the beaten eggs, letting any excess drip off. Finally, dredge it in the panko bread crumb mixture, pressing gently to ensure the crumbs adhere.
- Step 4: Place the breaded chicken tenders onto the prepared baking sheet, making sure they are not overcrowded. Drizzle with olive oil.
- Step 5: Bake for 15-20 minutes, or until the chicken is cooked through and the breading is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
- Step 6: Squeeze lemon juice over the chicken tenders before serving.
Notes
- Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the tenders in a preheated oven or air fryer to maintain their crispiness.
- Serve these irresistible tenders with a simple aioli or honey mustard dipping sauce to complement the lemon garlic flavors.
- Chef's secret: add a pinch of red pepper flakes to the panko mixture for a subtle kick that elevates the flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American