Baked panko chicken

These Baked panko chicken Baked Chicken Tenders are made extra crispy with the use of panko breadcrumbs. Crispy Baked Chicken Tenders are made extra crispy with Panko Breadcrumbs.

So easy to make your own healthier version at home. In part, it might be because we have three very active boys, two of which are rapidly growing teens. I still don’t get how they Eat. Before I forget, if you have any advice about surviving the teen years, I’ll buy you coffee and we can talk. We aren’t talking just any store variety of chicken tenders. There’s a secret to getting them so crisp!

At least, not if I’m on a budget and not if I want to know what my chicken dinner was made out of. We’ll talk more about panko in a bit. Plenty of dried seasonings you probably have in your pantry right now: onion powder, garlic powder, black pepper, kosher salt, and dried oregano. Be sure to use paper towels to remove all excess moisture before starting with the recipe.

Extra water content can really change the texture, so dab away. It doesn’t seem like one egg would be enough, but it should be plenty, as you’ll stir it together with 1 TB water. It’s a type of breadcrumb that has been popular in Asian cuisine and is now widely used. Varieties of panko breadcrumbs, including gluten-free options, can easily be found at most grocery stores. The airy light texture of panko is lighter, flakier, and cooks up more crispy than regular breadcrumbs. Regular breadcrumbs consist of a finer crumb and isn’t as flaky as panko. They also absorb more of the cooking oil than panko does.