I Can’t Believe It’s Not Deep-Fried! Crunchy, Baked Chicken Tenders

I Can’t Believe It’s Not Deep-Fried! Crunchy, Baked Chicken Tenders


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This recipe proves that you can enjoy a crunchy chicken tender without worrying about belly aches or greasy fingers. Ready your ketchup and break out your BBQ sauce, because this recipe is dippable summer fun for all ages.

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Time needed

20 min preparation + 15 min cooking

Serving Size / Yield

5 servings


  • 1 lb chicken breasts (skinless and deboned)
  • 3 tbsp butter (light, canola oil-based is best)
  • 2 cup of somewhat-dried or stale breadcrumbs
  • 1 egg, beaten
  • 1 tbsp milk
  • Garlic salt and pepper to taste
  • To garnish: dipping sauce of your choosing

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Preheat your oven to 425 F. Place a wire rack on top of a baking sheet, then spray both with a cooking spray or cover in olive oil.

Next, melt your butter in a medium-sized skillet over low heat. Stir in your crunchy breadcrumbs slowly. Stir constantly until these lovely breadcrumbs are until golden brown. This should take 5 minutes at the most.

After your crunchy crumbs are ready, you can set up your breading station.

Place three shallow bowls on the counter. Fill your first bowl with your whisked egg and milk. Place your flour in the second bowl. In your third bowl, mix breadcrumbs, garlic salt, and pepper.

Slice your chicken in strips. They can be large or bite-sized. Kids tend to enjoy small chunks and adults usually want larger pieces.

Next, dunk your chicken pieces into the egg mixture bowl, then the flour bowl and, finally, roll in breadcrumb bowl. Press breadcrumbs into chicken on your makeshift rack tray. Repeat with all of that chicken.

Now that your pieces are breaded, spray your chicken with cooking spray (or sprinkle with olive oil). Bake your chicken for 10 minutes, until it reaches the internal temperature of 165 F.

Allow them to cool for about 4 minutes, then serve!

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