Baked Panko Crusted Chicken Tenders Recipes

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BAKED PANKO-CRUSTED CHICKEN TENDERS



Baked Panko-Crusted Chicken Tenders image

Ditch the deep fryer for these low-fat crispy chicken tenders that are baked in the oven. Accompanied with the healthy yogurt-based roasted red pepper dipping sauce, this meal will fill you up without the guilt! You can also serve the tenders over some mixed greens, using the dipping sauce as a dressing.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 40m

Yield 4

Number Of Ingredients 14

½ cup plain fat-free Greek yogurt
¼ cup jarred roasted red peppers - drained, patted dry and chopped
1 tablespoon balsamic vinegar
¼ teaspoon dried basil
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound chicken tenders
1 cup Italian-seasoned panko (Japanese bread crumbs)
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and 1/8 teaspoon garlic powder in a mini food processor. Blend until smooth and refrigerate dipping sauce until ready to use.
  • In a small bowl combine 1/4 teaspoon each of garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly. Set aside.
  • Toast panko crumbs in a skillet over medium-high heat until a golden brown color, 4 to 5 minutes. Place panko into a shallow dish. Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders on the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 22.1 g, Cholesterol 115.7 mg, Fat 5.8 g, Fiber 0.2 g, Protein 32.6 g, SaturatedFat 1.6 g, Sodium 487.7 mg, Sugar 2.3 g

PANKO-CRUSTED CHICKEN TENDERS



Panko-Crusted Chicken Tenders image

This recipe is from a New York Times article written by Martha Rose Shulman about how to get kids to eat better by making similar-tasting but healthier versions of their favorite foods. I think it's also a good trick for adults. This recipe uses little oil, so the frying part is a lot cleaner and easier than usual frying.

Provided by ajbard

Categories     Lunch/Snacks

Time 25m

Yield 1 pound chicken tenders, 4 serving(s)

Number Of Ingredients 7

1 lb chicken tenders, cut in half if desired
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/2 cup all-purpose flour
2 eggs, beaten with 2 tablespoons cold water
2 cups panko breadcrumbs
2 tablespoons canola oil or 2 tablespoons peanut oil

Steps:

  • Season the chicken tenders with salt and pepper. Put the flour in one shallow pie plate or baking dish, the egg mixture in another, and the panko in another.
  • One at a time, dredge the chicken tenders in flour to coat them lightly but evenly. Tap to release excess flour, then dip in the egg mixture, and finally in the panko, turning and rolling the tenders to coat evenly. This will not be messy if you use tongs, or use one hand for dipping into the dry ingredients and the other for dipping into the egg. Make sure the tenders are evenly coated. Shake off the excess crumbs. Place on a baking sheet, and chill uncovered for 15 minutes or up to a day.
  • Heat a wide skillet over medium-high heat. Add the oil. When it is rippling hot, add the breaded tenders. Turn the heat down to medium, and cook for four to five minutes on each side, until golden brown and crisp. Cook in batches, if necessary, so that you don't crowd the pan. Watch carefully; the panko should not blacken, but the chicken tenders should be dark brown on each side. Remove from the heat and serve.
  • Advance preparation: The chicken can be breaded up to a day ahead and kept in the refrigerator.

Nutrition Facts : Calories 495, Fat 13.9, SaturatedFat 2.3, Cholesterol 171.6, Sodium 940.6, Carbohydrate 51.3, Fiber 3, Sugar 3.6, Protein 38.2

PANKO CRUSTED BAKED CHICKEN DRUMSTICKS



Panko Crusted Baked Chicken Drumsticks image

I was searching for a good baked chicken recipe with Panko that didn't have Parmesan cheese as an ingredient. My mouth likes it, my waist doesn't. Anywho this is a hybrid of a recipe I was experimenting with, and I think it's pretty tasty and kinda lean ;-) You be the judge....

Provided by Kana K.

Categories     Chicken Thigh & Leg

Time 1h40m

Yield 1-2 serving(s)

Number Of Ingredients 9

6 chicken drumsticks
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
3/4 teaspoon season salt
1 tablespoon onion powder
1 tablespoon paprika
1 1/2 tablespoons oregano
1 cup panko breadcrumbs
cooking spray

Steps:

  • Preheat oven to 350.
  • In a large bowl, combine all of the ingredients except the cooking spray. Use a whisk to be sure the ingredients are all combined well. Set aside.
  • Wash the chicken drumsticks in cold water; don't dry them.
  • Roll each drumstick into the crumb mixture, and carefully transfer each piece to the baking sheet. Do no discard the leftover crumbs.
  • Lightly spray the drumsticks with the vegetable oil.
  • Bake, loosely covered with aluminum foil for 45 minutes.
  • Remove from oven. turn chicken over. and top each drumstick with some of the leftover crumb mixture. Spray once again, liberally with the vegetable oil.
  • Return the baking sheet to the oven, this time uncovered for another 45 minutes.

BAKED PANKO CHICKEN THIGHS



Baked Panko Chicken Thighs image

It's fried chicken thighs without all the work.

Provided by tonye

Time 55m

Yield 8

Number Of Ingredients 12

nonstick cooking spray
8 (4 ounce) chicken thighs
salt and ground black pepper to taste
5 tablespoons unsalted butter, melted
3 tablespoons coarse-grain mustard
2 teaspoons maple syrup
¼ teaspoon garlic powder
1 ¼ cups panko bread crumbs
⅓ cup shredded Parmesan cheese
2 teaspoons dried parsley flakes
¾ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil, then lightly spray with nonstick cooking spray.
  • Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.
  • Combine melted butter with mustard, maple syrup, and garlic powder in a shallow bowl. Combine panko with Parmesan cheese, parsley, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl.
  • Brush or rub the chicken thighs with the butter-mustard mixture, then press into the panko mixture until thoroughly coated on all sides. Place on the prepared baking sheet.
  • Bake in the preheated oven until juices run clear when chicken is pierced with a fork, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 285.6 calories, Carbohydrate 14.2 g, Cholesterol 91.8 mg, Fat 16.7 g, Fiber 0.1 g, Protein 22.3 g, SaturatedFat 7.5 g, Sodium 490.5 mg, Sugar 1 g

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Top Asked Questions

How do you make crispy chicken tenders with panko?
These Crispy Baked Chicken Tenders are made extra crispy with the use of panko breadcrumbs. They’re deliciously baked, not fried. Preheat oven to 400F, with rack on lower middle position. Line a large baking sheet with foil and generously grease the foil. Add panko breadcrumbs in a single layer on greased foil; spray oil over the top of the panko.
How to cook chicken tenders in the oven?
Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders on the prepared baking sheet. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total.
What is panko crusted chicken?
This Baked Panko Crusted Chicken is too DELICIOUS to be so EASY to make! Tender chicken breast is coated with a smokey panko bread crumb mixture and baked to crispy perfection, then finished with a spicy honey drizzle.
How long to cook chicken in oven with panko?
Heat oven to 375F / 190C degrees. Dip chicken into eggs and then toss into panko mixture. Cover with lid or zip bag and shake until panko coats chicken. Brush sheet pan with some oil and spread chicken out onto sheet pan. Bake for 12 to 15 minutes, until chicken is done and golden.

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