Ingredients
Equipment
Method
- Preheat your oven to 425°F. This high heat is key to achieving the crispy texture we’re after. Make sure to place the rack in the top third of the oven for even cooking. While the oven heats, line a baking sheet with parchment paper for easy cleanup.
- Prepare two bowls: in one, add the panko crumbs and in the other, whisk together the egg and milk. This setup allows for efficient dipping, ensuring each piece of chicken gets adequately coated.
- Take each piece of chicken and dip it into the egg mixture first, letting any excess liquid drip off before moving it to the bowl of panko. This method ensures a good amount of crumbs stick to the chicken, creating that satisfying crunch.
- Place the coated tenders on the prepared baking sheet, ensuring they’re spaced apart so they bake evenly. This gives them room to crisp up without steaming.
- Bake the chicken tenders for 15 to 20 minutes, or until they’re cooked through and golden brown. You’ll know they’re done when the internal temperature reaches 165°F, and they have a lovely golden color.
- While the chicken is baking, prepare the honey lemon glaze. In a small saucepan, combine the lemon juice and zest, white vinegar, garlic powder, honey, and a pinch of salt and pepper. Bring this mixture to a gentle boil.
- Once it reaches a boil, reduce the heat to medium-low and allow it to bubble away for about 5 minutes. You'll see it thicken up nicely during this time, forming a delicious glaze.
- After the chicken tenders have finished baking, remove them from the oven and dip each one in the honey lemon glaze. You can use tongs or your fingers for this—just be careful, as they’ll be hot!
- Finally, serve the Baked Chicken Tenders immediately with the remaining dipping sauce on the side. This sauce is perfect for adding an extra burst of flavor with each bite, making the meal even more enjoyable.
Notes
The breading will soften the longer you leave it, so I suggest eating these right away.