Oven Baked Chicken Tenders

These baked chicken strips are pefectly crispy outside and tender inside.

Course Dinner

Cuisine American

Prep Time 5

Cook Time 20

Servings

Calories 567kcal

Preheat the oven to 400F / 200C, line a large baking pan with parchment paper and set aside.
Whisk the eggs, mayonnaise and water together in a shallow bowl.
In a separate shallow bowl, whisk together breadcrumbs, flour, paprika, garlic powder, salt, pepper and onion powder.
Dip the chicken tenders, one at a time, into the egg mixture first, drain it, then add it to the breadcrumb mixture and press the breadcrumbs onto the chicken.
Place breaded tenders onto the prepared baking pan.
Spray the tops with olive oil or vegetable oil spray, then bake for 15 to 20 minutes or until a light golden brown and the interal temperature is 165F / 74C.

To cut chicken breast into tenders, slice against the grain and create strips of equal length and thickness.
Lightly toast the breadcrumbs in a dry pan for the crunchiest coating.
Press the chicken when coating with breadcrumbs to help the mixture adhere to the chicken.
Spray the chicken lightly with oil for a golden-brown crust. If you skip this step, the chicken will still be crunchy and flavorful.
Always check for doneness with a meat thermometer. Chicken should reach 165F/74C before removing it from the oven.
Storage - keep leftovers in an airtight container inside the fridge for up to 5 days.
There are 5 WW Blue Plan SmartPoints in one serving.