Easy Crispy Oven-Baked Panko Chicken Tenders
We all know chicken nuggets are one of kids’ favorite things to eat. What’s not to love about juicy chicken breast baked to crispy perfection? This crispy panko chicken is every bit as good as those frozen nuggets that kids crave but made with love at home using real, whole ingredients.
Your kids and the entire family will devour this tasty dish. This easy dinner recipe has that chicken nugget feel but in a homemade version. The best part, they can’t tell the difference!
❤️ Why You’ll Love Crispy Panko Chicken:
- An easy recipe kids love.
- Simple and minimal ingredients.
- Can be made in oven, on stove-top, or in air fryer.
- Easy meal prep idea.
- Delicious protein that pairs well with everything.
- Gluten-free and nut-free.
- Frozen nugget taste, without the junk!
- Great for the whole family!
🍲 Ingredients
Chicken Tenders
Arrowroot Powder
Large Eggs
Panko Breadcrumbs
Grated Parmesan Cheese
Avocado Oil Spray
👩🍳 How to Make Panko Chicken in the Oven
- Preheat your oven to 400°F.
- In a shallow bowl, place the arrowroot flour. In another shallow dish, beat the egg. In a third shallow dish, combine the panko breadcrumbs and grated Parmesan cheese (if using).
- Take a chicken tender and dredge it in the flour, shaking off any excess.
- Dip it into the beaten egg wash, ensuring it’s well coated.
- Finally, press it into the panko mixture, making sure the chicken is evenly coated. Press the breadcrumbs onto the piece of chicken to help them adhere.
- Line a baking sheet with parchment paper and place the breaded chicken tenders on the prepared baking sheet. Spray avocado oil spray on top of the chicken to coat tenders.
- Bake the chicken in the preheated oven for about 25 minutes, flipping half way through, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and crispy. If using air fryer, air fry at 375 degrees for 10 minutes.
- Remove the panko chicken from the oven and let it rest for a few minutes before serving.
🪄 Tips and Tricks
- Make sure to shake off excess flour before dipping into the egg mixture. This will prevent clumps.
- Always make sure the internal temperature of the chicken is at least 165 degrees F.
- Double the recipe and freeze half for later use!
🗒 Substitutions
- Use thin-sliced chicken breasts or chicken cutlets.
- Use regular flour instead of arrowroot.
🗒 Best served with
- Favorite sides: zucchini or sweet potato fries or side salad. Also pairs great with my almond butter noodles!
- Your favorite dipping sauce, such as Dijon Mustard, ranch, bbq or marinara sauce.
👝 How to Store Leftovers
Store leftover chicken in an airtight container in the fridge for up to three days or in freezer for up to three months. Re-heat in the air fryer to bring the chicken back to the original crisp.
🤔 Common Questions
To ensure your chicken is gluten-free, make sure to use gluten-free Panko bread crumbs.
Yes! Follow the steps the same. If using an air fryer, preheat to 375 and cook for ten minutes, flipping halfway through.
Panko Chicken in Oven
Ingredients
- 1 lb. chicken tenders or thinly sliced chicken breast
- 1 cup arrowroot flour
- 1 large egg
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese optional, for extra flavor
- avocado oil spray
Instructions
- Preheat your oven to 400°F.
- In a shallow bowl, place the arrowroot flour. In another shallow dish, beat the egg. In a third shallow dish, combine the panko breadcrumbs and grated Parmesan cheese (if using).
- Take a chicken tender and dredge it in the flour, shaking off any excess.
- Dip it into the beaten egg wash, ensuring it's well coated.
- Finally, press it into the panko breadcrumb mixture, making sure the chicken is evenly coated. Press the breadcrumbs onto the piece of chicken to help them adhere.
- Line a baking dish with parchment paper and place the breaded chicken tenders on the prepared baking sheet. Spray avocado oil spray on top of the chicken to coat tenders.
- Bake the chicken in the preheated oven for about 25 minutes, flipping half way through, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and crispy. If using air fryer, air fry at 375 degrees for 10 minutes.
- Remove the panko chicken from the oven and let it rest for a few minutes before serving.
