1½poundschicken tenderloins (fresh or frozen)*for frozen, see notes below*
2tablespoonsmelted butter or olive oil
½cup panko or breadcrumbs
2teaspoonsonion powder
2teaspoonsgarlic powder
1teaspoonspaprika
½teaspoonfine sea salt
¼teaspoonground black pepper
Instructions
Prepare the chicken tenderloins
Place the chicken tenderloins on a plate or a sheet of wax paper. Brush the melted butter or oil on to the chicken strips. Coat them all over.
Add panko or breadcrumbs and seasonings to a ziplock bag, dipping tray, or plate and stir or shake to mix. Place about 4 chicken strips to the bag (don't crowd them) and shake them to coat the chicken with the Shake and Bake seasonings and panko. Or dip the chicken tenders into the seasoning mix on a plate or dipping tray. Press gently if needed for coating to stick.
Or dip the chicken tenders into the seasoning mix on a plate or dipping tray. Press gently if needed for coating to stick.
Baking Instructions
Preheat oven to 375ºF. Prepare the shallow casserole dish or baking sheet by spraying it with cooking oil.
Place coated chicken tenderloins on the prepared casserole pan or a baking sheet. Add fresh or frozen green beans, asparagus, sliced bell pepper, or broccoli, if desired.
Bake at 375ºF for 15- 17 minutes, until golden and crisp. Check the chicken tenders internal temperature to see if they are at least 165ºF in the center. Remove from the oven.
Serve the chicken tenders warm with your favorite dipping sauces.
Air Fryer Instructions
Preheat your air fryer to 350ºF, if needed.
Add the breaded chicken tenders to the air fryer basket. Air fry them for 10-12 minutes, until golden and crisp. Check the internal temperature of the chicken strips to ensure they are 165º internally before serving.
Serve the chicken tenders warm with your favorite dipping sauces.
Video
Notes
For best results, thaw your frozen chicken tenderloins before baking. They thaw quickly and your panko breading will stay on better while baking with thawed chicken. If you use frozen chicken tenderloins without thawing, add 3 minutes baking time. To store leftovers: add cooked and cooled chicken strips inside a sealed container and keep them in the fridge for up to 3-4 days.To freeze, seal in an airtight bag or storage container and keep in the freezer for up to 3 months. *Nutritional facts are based on using olive oil*