Panko Chicken Tenders Recipe: Crispy, Flavorful, and Easy to Make

Panko chicken tenders are the ultimate crispy, golden, and flavorful treat that’s perfect for any occasion. Whether you’re serving them for dinner, as a snack, or at a party, these tenders are a crowd-pleaser. The panko breadcrumbs provide the perfect crunch, while the blend of spices and Parmesan cheese adds a delightful depth of flavor. This recipe is not only easy to make but is also customizable to suit your taste.

If you’re a fan of crispy fried food, check out these crispy fried chicken wings or crispy oven-baked chicken drumsticks.

Basic Recipe: Ingredients and Instructions

Crispy Panko Chicken Tenders Recipe: Quick, Flavorful, and Perfect for Any Occasion

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• Author: Jennifer Mitchell
• Total Time: 35 minutes
• Yield: 4 servings (approximately 12 tenders) 1x
• Diet: Gluten Free

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Description

These Panko Chicken Tenders are crispy, crunchy, and packed with flavor! The tender chicken is coated in a seasoned mixture of flour, eggs, Dijon mustard, hot sauce, and a crispy panko breadcrumb crust. Freshly grated Parmesan cheese and a blend of garlic powder, onion powder, smoked paprika, and parsley elevate the flavor of these homemade chicken tenders. Perfect for a family dinner, game day, or a quick weeknight meal!

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Ingredients

Scale 1x2x3x

• 1 ½ pounds boneless skinless chicken tenders

• 1 cup all-purpose flour

• ¼ cup buttermilk

• 2 large eggs

• 1 tablespoon Dijon mustard

• 1 tablespoon hot sauce (e.g., Frank’s RedHot)

• 2 cups panko breadcrumbs

• ½ cup finely grated Parmesan cheese (freshly grated is best)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1 teaspoon dried parsley

• ½ teaspoon ground black pepper

• ½ teaspoon sea salt

• Cooking spray (for spraying the tenders before baking)

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Instructions

1. Prepare the Chicken: Pat the chicken tenders dry with paper towels to remove any excess moisture. This helps the breading adhere better.

2. Set Up Breading Stations:

   • In a shallow bowl, place the all-purpose flour.

   • In another shallow bowl, whisk together the buttermilk, eggs, Dijon mustard, and hot sauce.

   • In a third shallow bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, smoked paprika, parsley, black pepper, and sea salt.

3. Coat the Chicken:

   • Dredge each chicken tender in the flour, making sure it is evenly coated. Shake off any excess flour.

   • Dip the floured chicken tenders into the egg mixture, coating them completely.

   • Finally, coat the chicken tenders in the panko breadcrumb mixture, pressing gently to ensure the breadcrumbs stick.

4. Preheat Oven and Prepare Baking Sheet:

   • Preheat your oven to 400°F (200°C).

   • Line a baking sheet with parchment paper or lightly grease it with cooking spray.

5. Arrange the Chicken Tenders: Place the breaded chicken tenders on the prepared baking sheet in a single layer. Lightly spray the tops of the tenders with cooking spray. This helps the tenders become golden and crispy during baking.

6. Bake the Tenders: Bake the chicken tenders in the preheated oven for 15-20 minutes, flipping them halfway through cooking. The tenders should be golden brown and crispy on the outside and reach an internal temperature of 165°F (74°C).

7. Serve: Once the chicken tenders are cooked, remove them from the oven and let them rest for a few minutes. Serve immediately with your favorite dipping sauce (e.g., ranch, honey mustard, BBQ sauce) or alongside a side salad or fries.

Notes

Frying Option: If you prefer to fry the chicken tenders, heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat. Fry the tenders in batches for 3-4 minutes per side, until golden brown and cooked through.

Make Ahead: You can prep the chicken tenders in advance by breading them and storing them in the fridge for up to 4 hours before baking.

For Extra Crispiness: For an extra crispy texture, you can broil the chicken tenders for 1-2 minutes after baking, keeping a close eye on them to avoid burning.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish, Appetizer
• Method: Baking (or frying)
• Cuisine: American

Nutrition

• Serving Size: 3 tenders
• Calories: 310 kcal
• Sugar: 1g
• Sodium: 870mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 27g
• Cholesterol: 100mg

Keywords: Panko Chicken Tenders Recipe

Instructions:

Prepare the Chicken Tenders

1. Trim and Clean the Chicken:
   If necessary, trim any excess fat or tendons from the chicken tenders. Pat them dry with paper towels to remove any moisture.

Set Up the Breading Stations

2. Flour Coating:
   In a shallow bowl, place the all-purpose flour. This will be used to coat the chicken tenders before dipping them into the wet ingredients.
3. Buttermilk Mixture:
   In another bowl, whisk together the buttermilk, Dijon mustard, and hot sauce. This will serve as the wet mixture that helps the breading stick to the chicken.
4. Breadcrumb Coating:
   In a third bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, smoked paprika, dried parsley, black pepper, and sea salt. Mix well to evenly distribute the seasonings.

Coat the Chicken Tenders

5. Dredge the Chicken:
   Start by dredging each chicken tender in the flour, making sure it is evenly coated. Shake off any excess flour.
6. Dip in Buttermilk Mixture:
   Next, dip the floured chicken tender into the buttermilk mixture, making sure it is fully coated.
7. Coat with Breadcrumbs:
   Finally, coat the chicken tender in the panko breadcrumb mixture, pressing gently to ensure the crumbs adhere to the chicken.

Cook the Chicken Tenders

8. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
9. Arrange the Chicken Tenders:
   Place the breaded chicken tenders on the prepared baking sheet in a single layer. Make sure they aren’t touching to ensure even cooking.
10. Spray with Cooking Spray:
    Lightly spray the tops of the chicken tenders with cooking spray to help them crisp up in the oven.
11. Bake the Tenders:
    Bake the chicken tenders in the preheated oven for 15-20 minutes, or until they are golden brown and the internal temperature reaches 165°F (74°C). Flip the tenders halfway through the cooking time to ensure they cook evenly on both sides.

Serve and Enjoy

12. Serve:
    Once cooked, remove the chicken tenders from the oven and let them rest for a couple of minutes. Serve with your favorite dipping sauces, such as honey mustard, ranch, or barbecue sauce.

Advanced Techniques

How to Make Your Panko Chicken Tenders Even Better

1. Double Coating for Extra Crunch:
   For an even crunchier result, double-coat the chicken tenders. After dipping the chicken in the buttermilk mixture, return it to the flour, then dip it back in the buttermilk mixture before coating it again in the panko breadcrumbs.
2. Use the Air Fryer for Crispy Chicken Tenders:
   If you have an air fryer, you can achieve an even crispier texture with less oil. Preheat the air fryer to 400°F (200°C) and cook the chicken tenders for 10-12 minutes, flipping halfway through the cooking time.
3. Add More Spice:
   Want to add some heat? You can increase the amount of hot sauce or add some cayenne pepper to the breadcrumb mixture. A pinch of chili powder or smoked chili powder would also work wonders for adding flavor.
4. Use Fresh Herbs for More Flavor:
   Fresh herbs like thyme, rosemary, or basil can enhance the flavor of the chicken tenders. Add finely chopped fresh herbs to the breadcrumb mixture for a more fragrant, herby coating.
5. Marinate the Chicken:
   For an extra boost of flavor, you can marinate the chicken tenders in the buttermilk and Dijon mustard mixture for 30 minutes before breading them. This allows the chicken to soak up more flavor, making it juicier and more tender.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

How to Store and Reheat Panko Chicken Tenders

1. Storing Leftovers:
   If you have leftover chicken tenders, allow them to cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days.
2. Freezing:
   To freeze, arrange the cooked tenders in a single layer on a baking sheet and freeze them for 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container. Frozen tenders will last for up to 3 months.
3. Reheating:
   • In the Oven: Preheat the oven to 375°F (190°C). Place the tenders on a baking sheet and bake for 10-12 minutes, or until heated through and crispy.
   • In the Air Fryer: Reheat in the air fryer at 375°F (190°C) for 5-7 minutes.
   • In the Microwave: The microwave is not ideal for maintaining crispiness, but if you’re in a pinch, microwave the tenders on a microwave-safe plate for 1-2 minutes.

Dietary Adaptations and Substitutions

How to Modify the Recipe for Different Diets

1. Gluten-Free:
   Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs for the coating. Make sure the hot sauce and Dijon mustard are also gluten-free.
2. Dairy-Free:
   You can easily make this recipe dairy-free by swapping the buttermilk with a plant-based milk (like almond milk) and omitting the Parmesan cheese or using a dairy-free cheese alternative.
3. Low-Carb/Keto:
   For a low-carb version, substitute the all-purpose flour with almond flour and use a mixture of pork rinds and almond flour instead of panko breadcrumbs. You can also use nutritional yeast instead of Parmesan cheese for a cheesy flavor without the carbs.
4. Spicy:
   To make your chicken tenders spicier, you can add more hot sauce or sprinkle cayenne pepper or red pepper flakes in the breadcrumb mixture for an added kick.

FAQs About The Recipe

Q1: Can I fry the chicken tenders instead of baking them?
A1: Yes, you can fry the chicken tenders for a crispier result. Heat about 2 inches of oil in a skillet over medium-high heat. Fry the tenders in batches for 3-4 minutes per side, or until golden brown and cooked through.

Q2: Can I use chicken breasts instead of chicken tenders?
A2: Yes, you can use chicken breasts. Cut them into strips about the size of tenders, and follow the same breading and cooking instructions.

Q3: How do I prevent the breading from falling off?
A3: Make sure the chicken is patted dry before breading, and press the breadcrumbs onto the chicken gently. For a thicker coating, double-dip the tenders in the flour, buttermilk, and breadcrumbs.

Q4: Can I make these chicken tenders ahead of time?
A4: You can bread the chicken tenders ahead of time and refrigerate them for up to 24 hours before baking or frying. This allows the breading to set and stick better during cooking.

Conclusion & Final Thoughts

This panko chicken tenders recipe is a simple yet flavorful dish that’s perfect for family dinners, parties, or a quick snack. With a crispy exterior and juicy interior, these tenders are sure to satisfy your cravings. Whether you bake them or fry them, this recipe is easily customizable to suit your tastes and dietary needs. Give it a try today and watch how quickly they disappear!