Baked Panko-Crusted Chicken Tenders

Ingredients

• 1 pound boneless, skinless chicken tenders
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko Japanese-style bread crumbs
• ¼ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and freshly ground black pepper, to taste
• ½ cup vegetable oil

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, add flour. In a separate shallow bowl, whisk together eggs. In a third shallow bowl, combine panko, garlic powder, onion powder, salt and pepper.
3. Working one at a time, dredge chicken tenders in flour, dip in eggs, then dredge in panko mixture, pressing to coat.
4. Heat vegetable oil in a large skillet over medium heat. Add chicken tenders and cook until golden and crispy, about 2-3 minutes per side.
5. Place chicken onto the prepared baking sheet and bake for 8-10 minutes, or until cooked through.
6. Serve immediately.

Interesting Facts

• Panko is a Japanese-style bread crumb, made from white bread without crusts.
• Baking chicken tenders helps to keep them juicy and tender.
• These chicken tenders are great served with your favorite dipping sauce.