Baked Panko Breaded Chicken Tenders

Sometimes you just need an easy chicken dish to serve with a great side.  Or you just want a meal that you know will not result in any eye rolling from the children (or adults) at the table.  But it has to be healthy.  And fast.  And with easy ingredients.  This is one such dish.  Spice it up however you like (add chili/cayenne to the breadcrumb mixture!  Or dip it in flour, then hot sauce once, then flour, then eggs, then breadcrumbs!  Or use a fun dipping sauce . . . )


4 boneless, skinless, chicken breasts, sliced into long tenders (or make life easy and buy 1 ½ – 2 pounds of tenders)

1 cup flour

2 eggs (or use egg substitute)

A splash of milk

1 ½ cups panko breadcrumbs (you could use regular, but panko are so fun!)

¼ cup of grated parmesan cheese

Salt and pepper, to taste

Additional seasoning options: garlic powder, onion powder, dried oregano, cayenne, mustard powder, grill seasoning, sesame seeds/soy sauce, etc.


  • Preheat oven to 425 degrees
  • Season chicken tenders with salt and pepper
  • In a shallow dish, season flour with salt, pepper, and any other seasonings of choice
  • In another shallow dish, beat eggs with a splash of milk
  • Place breadcrumbs in a third shallow dish
  • Dredge the chicken tenders in flour to coat – shake off any excess flour.
  • Dip the chicken in egg and then coat well with breadcrumbs
  • Place on a prepared (e.g., sprayed with cooking spray) baking sheet and bake for 10-12 minutes until golden brown, flipping over once after about 7 or 8 minutes.

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