Ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 1 cup panko breadcrumbs
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (optional)
  • Your choice of dipping sauces (e.g., honey mustard, BBQ, ranch)

Instructions:

  1. Cut chicken into strips if not pre-cut. Optionally, pound chicken to an even thickness for uniform cooking.
  2. In the first bowl, add flour. In the second bowl, whisk together eggs and milk. In the third bowl, combine panko breadcrumbs, salt, pepper, garlic powder, paprika, onion powder, and cayenne (if using).
  3. Dredge each chicken strip in flour, shaking off excess. Dip in egg mixture, letting excess drip off. Press into breadcrumb mixture until fully coated.
  4. Place breaded chicken on a baking sheet and chill in the refrigerator for 30 minutes to help the coating adhere better.
  5. Preheat oven to 400°F (200°C). Arrange chicken tenders on a baking sheet lined with parchment paper or a wire rack. Lightly spray or drizzle with olive oil.
  6. Bake for 20-25 minutes or until golden brown and internal temperature reaches 165°F (75°C).
  7. Let cool slightly and serve with your favorite dipping sauces.