Crunchy Coating for Chicken Tenders Recipe
American · Main course · 10 min total
This coating creates an ultra-crispy, golden crust using panko breadcrumbs and a blend of spices, perfect for oven-baked or air-fried chicken tenders.
10
min prep
min prep
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
- Drizzle olive oil over the mixture and toss with a fork until evenly moistened.
- Use immediately to coat chicken tenders: dip each tender in beaten egg, then press into the breadcrumb mixture.
- Place coated tenders on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and cooked through.
- Alternatively, air fry at 375°F (190°C) for 10-12 minutes.
Tips
- For extra crunch, use seasoned panko or add 1 tablespoon of sesame seeds.
- Store leftover coating in an airtight container in the refrigerator for up to 1 week.
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