EXTRA Crispy Baked Chicken Tenders

Equipment

• Large Baking Tray + Wire Rack (optional)
• Cooling Rack
• 3 Large Bowls
• Small Bowl (for spice mix)
• Sharp Knife & Chopping Board
• Frying Pan & Wooden Spoon

Ingredients

• 1.3lb / 600g Chicken Tenders OR Chicken Breast
• 1/3 cup / 50g Flour
• 1 1/4 cups / 75g Panko Breadcrumbs
• 1 heaped tbsp Butter
• 1oz / 30g freshly grated Parmesan
• 1 Egg, beaten
• 2 tbsp Milk
• 1 tsp each: Paprika, Salt
• 1/4 tsp each: Onion Powder, Garlic Powder, Black Pepper
• 1/8 tsp Cayenne Pepper, or to taste
• Oil Spray

Instructions 

1. Melt 1 heaped tbsp butter into a frying pan over medium heat and stir in 1.25cups/75g Panko breadcrumbs. Continue frying for 5 or so mins until the breadcrumbs turn light golden. Remove from heat.
2. Preheat oven to 200C/390F.
3. In a small bowl combine 1 tsp paprika and salt, 1/4 tsp onion powder, garlic powder, black pepper, and 1/8 tsp cayenne pepper (or to taste).
4. Line up 3 large bowls. In the first bowl combine 1/3cup/50g flour with 1 tsp of your spice mix. In the second combine 1 beaten egg with 2 tbsp milk. In the third combine breadcrumbs with 1oz/30g parmesan and the rest of your spice mix.
5. One by one dip your tenders first into the flour, then into the egg and finally into the breadcrumbs, ensuring you fully coat at each stage (especially the last).
6. Space out (important so they don’t turn mushy) on a baking tray (preferably elevated on a wire rack if you have one), spray with oil then pop in the oven for 15-20mins or until golden, crispy and piping hot through the centre. If at all you notice them starting to char at all, turn down the heat.
7. Place on a cooling rack for a few mins to allow all the steam to escape and crisp up. Serve with your favourite dip!