Baked Chicken Tenderloins
These easy baked chicken tenderloins have a golden, crispy breadcrumb coating and juicy chicken inside. A simple family-friendly dinner made in the oven without deep frying.
Servings: 4 servings
Calories: 425kcal
Ingredients
- 600 grams chicken tenderloins
- 5 Tablespoons flour
- 2 large eggs
- 2 cups panko bread crumbs
- 1 teaspoon paprika I use sweet, not smoked or spicy paprika in this recipe
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 2 Tablespoons olive oil
Instructions
- Preheat the oven to 220°C (425°F), or 200°C fan bake. Line a large baking tray with baking paper.
- Pat the chicken tenderloins dry with paper towels.
- Place the flour in one shallow bowl and the lightly beaten eggs in another.
- In a third bowl, combine the panko breadcrumbs, sweet paprika, garlic powder, onion powder and salt. Add the olive oil and mix until evenly coated.
- Dip each chicken tenderloin into the flour, shaking off any excess. Next dip into the egg, then press into the seasoned breadcrumbs until well coated.
- Arrange the chicken tenderloins in a single layer on the prepared baking tray, leaving space between each piece.
- Bake for approximately 15–20 minutes, turning halfway through, until golden and cooked through. The internal temperature should reach 74°C (165°F).
- Serve warm with your favourite dipping sauce
Notes
- Chicken: Chicken breast sliced into even strips can be used instead of tenderloins. Cooking time will depend on thickness.
- Breadcrumbs: Regular dried breadcrumbs or gluten-free breadcrumbs can be used instead of panko.
- Oven temperature: You can bake at 200°C (400°F), allowing a few extra minutes if needed.
- Remove the tendon (optional). Chicken tenderloins often have a little white tendon running through one end, which can be a bit tough and chewy when cooked. You don't have to remove it, but I like to, especially when cooking for younger kids. Simply use a sharp knife or kitchen scissors to carefully trim it away before crumbing the chicken.
- Storage: Refrigerate cooked chicken tenders for 3–4 days
- Food safety: Always check that the thickest part of the chicken reaches 74°C (165°F).
- Paprika: Adds a lovely golden colour and a mild flavour without any heat. Make sure you use sweet paprika rather than hot or smoked paprika if you want to keep the flavour gentle.
- Garlic and onion powder: A simple way to add flavour to the breadcrumb coating without overpowering the chicken.
- Olive oil: Mixing the oil directly through the breadcrumbs helps them turn golden and crispy in the oven, without needing to deep fry.
- Gluten-free: Swap the flour and panko breadcrumbs for gluten-free alternatives. I make this recipe gluten free all the time, I use rice flour and gluten free panko bread crumbs.
- You might also like my Gluten-Free Chicken Nuggets.
- Egg-free: I have a recipe for breading chicken without eggs that you might find useful.
- Variations
- Extra crunchy: Try crushed cornflakes instead of panko breadcrumbs. You can also use crushed popcorn as a crumb, see my popcorn chicken.
- Cheesy: Add a little finely grated parmesan to the breadcrumb mixture.
- Different seasonings: Try Italian seasoning or a pinch of dried herbs in place of the paprika.
- No breadcrumbs: For a simpler version, brush the chicken tenderloins with olive oil, sprinkle with the seasonings and bake until cooked through. They won't have the same crispy coating, but they're still delicious!
Nutrition
Calories: 425kcal | Carbohydrates: 30g | Protein: 40g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 189mg | Sodium: 721mg | Potassium: 672mg | Fiber: 2g | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 3mg