Ingredients
Equipment
Method
- Start by preheating your oven to 400°F (200°C). Pat the chicken tenderloins dry with a paper towel to remove excess moisture. This step is crucial for achieving that perfectly crispy coating!
- In one shallow bowl, whisk together the eggs and olive oil until combined. In a separate bowl, mix the Panko breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning, and a good pinch of salt and pepper.
- Dip each chicken tender into the egg mixture, allowing any excess to drip off, then roll it in the breadcrumb mixture, pressing gently to ensure full coverage.
- Spread the breaded chicken tenders in a single layer on a parchment-lined baking sheet. Bake in the preheated oven for 15-20 minutes, flipping halfway through, until golden brown.
- Once baked, remove the chicken tenders from the oven and let them rest for a few minutes. Garnish with freshly chopped parsley for a splash of color (and flavor!).
Notes
Leftovers reheat beautifully in the oven. Place them on a baking sheet to warm up for about 10 minutes at 350°F.