1 1/2 cups panko bread crumbs I use kikkoman- this brand also has a gluten free option
2 eggs
1 pound chicken tenders, about 12 tenders
1/2 tsp paprika
1/2 tsp onion powder
1/4-1/2 tsp cayenne pepper optional
3/4 tsp dried parsley
salt
ground black pepper
non-stick cooking spray
Instructions
Prepare a “13×18” sheet pan by covering with foil (for easy clean-up) and lay a wire cooling rack on top. Your chicken tenders will set on top of the wire rack.
In two separate shallow wide bowls ( I used pie dishes) whisk eggs in one bowl with a pinch of salt and pepper. In the second bowl combine the panko crumbs, dried spices and herbs, and 1/2 tsp of salt and 1/4 tsp ground black pepper.
Dip chicken tenders in egg mixture on both sides, letting excess drip off. Then coat both sides in bread crumb mixture. Lay the chicken strip on the prepared sheet pan and finish coating the rest. You should be able to fit 12 chicken tenders without touching. Spray the chicken strips with cooking spray, gently flip and coat the other side.
Bake in pre-heated oven for 25-30 minutes or until crispy and cooked through. If you like them extra crispy, set the broiler on high after they are finished cooking, and place sheet pan a few inches from the top. It should only take 2-3 minutes.. Make sure to keep an eye on them as they can burn easily. Let them set for 5 minutes on the pan before moving them to a serving dish. Serve with your favorite chicky strip dip!
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