Easy Baked Chicken Tenders have a crispy and healthy panko breading that includes superfoods like nuts and chia seeds. Use our fast breading technique to make them.
1egglightly beaten or egg-replacer (1 Tablespoon flax seed mixed with 3 Tablespoons water; allow to sit for 5 minutes)
⅔cupcoconut flakesunsweetened
⅔cupspanko breadcrumbswhole wheat
½cuppecansfinely chopped
1Tablespoonchia seeds
Instructions
Preparation for either cooking method
Pat chicken tenders dry with a paper towel. Place chicken tenders and egg (or egg replacer) in a large plastic bag or, seal and turn to coat.
Place coconut flakes, finely chopped pecans, panko breadcrumbs, and chia seeds into a second bag or bowl with a lid. Seal and shake to combine ingredients.
Lift the chicken tenders into the container with the breading ingredients. Seal tightly and shake to coat the tenders with the breading mixture. You can do this in batches or all at once. If there are bare spots, press the excess breading into those areas.
Oven Instructions
Preheat oven to 375 °F if baking in the oven.
Place breaded chicken tenders on a cookie cooling rack coated with non-stick cooking spray. Place the cooling rack on top of a baking sheet. The bottoms will not get soggy using this technique. However, they may be cooked on a regular baking sheet instead. Gently turn over halfway through the cooking time.
Bake for about 20 minutes or until chicken tenders are no longer pink and reach an internal temperature of 165 °F.
Air Fryer Instructions
Mist the crisper plate or basket with olive oil. Do not use an aerosol spray which may harm the equipment in the long-run.
Place chicken fingers in a single layer with room for air to circulate on all sides. Work in batches if you have a small-sized air fryer. Mist the top of the chicken fingers with a little olive oil to keep the breading in place.
Cook chicken tenders for about 15-20 minutes at 375 °F, flipping chicken tenders halfway through with silicone tipped tongs. Cook time will vary based upon the thickness of the chicken. Check chicken frequently to see how it is doing. Just pause and check. Chicken is done when it reaches an internal temperature of 165 °F.
Video
Notes
Scroll up for more details and process shots!Storage, Reheating, and Make Ahead Process
Refrigerator - Place leftovers in an airtight storage container in the refrigerator for 3-4 days.
Reheat - Warm chicken fingers in the oven at 375 °F until heated through, about 15 minutes. Alternatively, reheat in an air fryer. We don't recommend the microwave because the breading will not be soggy.
Freeze - Leftovers may be frozen in an airtight storage container, such as a freezer bag, for up to 3 months. For best results, defrost overnight in the refrigerator before warming.
To make ahead and freeze: Prepare chicken tenders, but don't cook them. Freeze in a single layer in a baking tin. Cover and store for up to 2 months for best results. Move the chicken fingers to the refrigerator the night before you are ready to enjoy them, and then cook them as you usually would. These can be cooked from frozen; add about 10 minutes and check to be sure the chicken is no longer pink before enjoying.