Name: Panko Chicken Tenders
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Ingredients: 2 pounds chicken tenders; 1 cup panko bread crumbs; 1 teaspoon dried oregano; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; Salt and black pepper (to taste); 1 egg; 2 Tablespoons water; Nonstick cooking spray

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These panko chicken tenders are the perfect appetizer for game day or as a lunch or dinner. Kids and adults both love these.

Chicken Tenders

Panko Chicken Tenders are a great lunch or dinner for adults and kids.

Not quite chicken nuggets, but still has some of that same texture of taste, which make them great for picky kids.

We make chicken tenders quite a bit when we have leftover raw chicken breasts in our fridge that need to be used up and we aren't quite sure what we want to make with it.

While chicken tenders in the fryer can be tedious to make, which makes it hard to get excited about making those sometimes. Chicken tenders in the oven are a lot less hands on and you can make a larger batch at once.

We like to customize our breading mixture with different herbs and spices depending on how we're feeling. This is a great base recipe, that is easy to customize to how you want it.

It's easy to make it a meal by adding a side salad, some veggies or even fries.

Ingredients

Chicken Tenders: Easy to find in the freezer section of your grocery store.

Panko Bread Crumbs: Add a crunchy texture to the outside of your chicken tenders.

Seasonings: We used dried oregano, onion powder, garlic powder, as well as salt & pepper.

Egg: Acts as a binder to help the panko mixture stick to the chicken. Make sure it's beaten well for an even coating.

Water: Thins the egg wash slightly, helping the coating adhere better. You can use milk instead if you prefer.

Nonstick Cooking Spray: Helps the chicken tenders achieve a golden, crispy exterior without sticking to the baking sheet. We use olive oil in this type of spray bottle.

How to Make

Preheat your oven to 450°F and preparing a large rimmed baking sheet with an oven-safe wire cooling rack sprayed with nonstick cooking spray.

In a shallow dish, combine panko bread crumbs with dried oregano, onion powder, garlic powder, salt, and black pepper to create the breading mixture.

Panko bread crumbs, dried oregano, onion powder, garlic powder, salt, and black pepper.

Next, beat together an egg and water in a separate bowl until well mixed.

Dip each chicken tender first into the egg wash, coating it evenly, then into the panko mixture, making sure each piece is thoroughly covered.

Chicken tender dipped into the egg wash.

Chicken tenders coated with panko mixture.

Arrange the coated chicken tenders on the prepared baking sheet, spaced apart to allow for even cooking.

Coated chicken tenders arranged on a wire rack.

Spray the tops of the chicken tenders with nonstick cooking spray to help them crisp up in the oven.

Bake them for 12 to 14 minutes, flipping halfway through the cooking time and spraying the other side with more oil.

Once the tenders are golden and crispy, remove them from the oven and let them cool for about 5 minutes.

Serve them hot with your favorite dipping sauces for a delicious meal!

Cooked chicken Tenders on a white plate.

Tips

Here’s a few tips for making these Panko Chicken Tenders:

Use a Wire Rack: Baking the tenders on a wire rack helps them cook evenly and stay crispy on all sides.

Skip the Breading Mess: When breading the chicken tenders use a “wet hand” for the egg wash and a “dry hand” for the panko coating to minimize mess.

Use a Plastic Bag: I normally do the wet hand/dry hand method when I make chicken tenders. If my husband is making them, he sticks the breading ingredients in a plastic bag and then shakes them in the bag. For the egg, he still manually puts the tenders in and flips them.

Let Egg Wash Come Off: When you're lifting the tenders out of the egg wash, allow the egg mixture to drip off a bit before dripping into the breading mix. If you use too much egg wash, the outer coating of breading with slough off really easily. The egg wash is just a binder to get the breading to stick to the meat.

Storing Leftovers

Close up image of chicken tenders on a white plate.

To store leftover panko chicken tenders, allow them to cool completely before transferring them to an airtight container or a paper bag.

Refrigerate them for up to 3 days.

To maintain their crispiness, avoid stacking them on top of each other; instead, use parchment paper between layers if needed.

What to Serve With These

French Fries: A classic side that pairs perfectly with chicken tenders.

Garden Salad: A fresh and light option.

Roasted Vegetables: Broccoli, carrots, or zucchini.

Mashed Potatoes: Creamy potatoes make a filling addition.

Macaroni and Cheese: A cheesy side that kids and adults both love.

Coleslaw: A crunchy and tangy side that complements the chicken well.

Dipping Sauces: Ranch, honey mustard, or BBQ sauce.