Panko Chicken in Oven
Goodbye frozen nuggets! This panko chicken recipe makes meal time a breeze on busy nights. With a few basic ingredients you'll have crispy chicken the whole family will love.
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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.