Oven-Fried Chicken Tenders bake up golden and crispy just like their fried counterpart!
Preheat the oven 375° and have ready a rimmed sheet pan lined with parchment paper or nonstick aluminum foil. Also, have ready 3 shallow bowls for dredging station.
Evenly sprinkle the tenderloins with a 1/2 teaspoon of salt and a 1/4 teaspoon of pepper. Set aside while you prepare the breading trays.
Add 1 cup of flour to the first tray. Add eggs, milk, and hot sauce to the second tray and whisk to combine. In the last tray, stir together panko bread crumbs, 2 teaspoons of Kosher salt, and 1 teaspoon of pepper.
Dredge each tenderloin in the flour, shaking off any excess. Next, dip it in the egg mixture (allowing the excess to drip off), and lastly coat thoroughly in the Panko breadcrumbs, pressing to adhere if necessary.
Place tenderloins on a baking sheet so they are not touching (prepare a second sheet pan, if necessary). Generously spray each tenderloin with olive oil spray, then flip and spray the other side as well.
Bake for 13 minutes. Then, flip the chicken over and bake for 13 minutes more. Allow to cool slightly, serve, and enjoy.
If you like a thicker coating of batter, dip the tenders in the flour and egg mixture as directed, but before you go to the panko, dip them back into the flour, followed by the egg mixture once more. Then dip them in the panko bread crumbs and proceed with the recipe. You will need to drizzle generously with oil rather than using cooking spray if using this method.
The Anthony Kitchen