Ingredients:

  • 675 g / 1.5 lbs Chicken Tenders (or boneless, skinless chicken breasts sliced into 1-inch strips)
  • 1 tbsp Olive Oil (15 ml)
  • 1/2 cup All-Purpose Flour (60 g)
  • 1/2 tsp Salt (3 g)
  • 1/4 tsp Black Pepper (1 g)
  • 2 Large Eggs
  • 1 tbsp Milk (or Water) (15 ml)
  • 1 1/2 cups Panko Breadcrumbs (75 g)
  • 1 tbsp Smoked Paprika (8 g)
  • 1 – 1 1/2 tsp Cayenne Pepper (3 – 5 g)
  • 1 tsp Garlic Powder (3 g)
  • 1 tsp Onion Powder (3 g)
  • 1 tsp Brown Sugar (packed) (5 g)

Instructions:

  1. Prep the Chicken: Pat the chicken tenders completely dry using paper towels. In a large bowl, lightly toss the tenders with 1 tablespoon of olive oil.
  2. Set Up the Oven: Preheat your oven to 200°C / 400°F. Line a baking sheet with foil or parchment paper and place a wire rack on top. Lightly spray the rack with oil to prevent sticking.
  3. Create the Spice Mix: In a small bowl, whisk together the smoked paprika, cayenne pepper, garlic powder, onion powder, and brown sugar. Divide this finished spice mix equally into two halves.
  4. Station 1 (Flour): In the first shallow dish, combine the flour, salt, pepper, and half of the prepared spice mix. Whisk thoroughly.
  5. Station 2 (Egg Wash): In the second dish, whisk the two large eggs and the milk (or water) until slightly frothy.
  6. Station 3 (Panko): In the third dish, combine the Panko breadcrumbs with the remaining half of the spice mix. Stir well to ensure the color and flavor are evenly distributed.
  7. The Breading Technique: Work in batches to bread the chicken, utilizing the dry hand/wet hand method. First, dredge the tender thoroughly in the seasoned flour mix (Station 1) and shake off the excess. Second, dip into the egg wash (Station 2), allowing excess egg to drip off. Third, transfer to the Panko mix (Station 3) and press the Panko firmly onto the chicken to create a solid, even coating.
  8. Place and Chill: Lay the fully coated tenders in a single layer on the prepared wire rack. Chill in the refrigerator for 20 minutes. (This step is critical for the breading to ‘set’ and prevents flaking during baking.)
  9. Final Prep: Just before baking, lightly spritz the top surface of the tenders with oil spray or lightly brush with melted butter.
  10. Bake: Place the baking sheet into the preheated oven. Bake for 12 minutes.
  11. Flip: Carefully flip the tenders over after 12 minutes.
  12. Finish: Bake for a further 10–13 minutes, or until the tenders are deeply golden brown and the internal temperature reaches 74°C / 165°F.
  13. Rest and Serve: Allow the tenders to rest on the rack for 5 minutes before serving.