Ingredients:

  • 1 kg / 2.2 lbs Chicken Tenderloins (or boneless, skinless chicken breast, sliced into 1.5 cm strips)
  • 120 g / 1 cup All-Purpose Flour
  • 1 tsp Fine Sea Salt
  • ½ tsp Black Pepper, freshly ground
  • 1 tsp Garlic Powder
  • 3 large Eggs
  • 60 ml / ¼ cup Whole Milk or Buttermilk
  • 1 tsp Hot Sauce (Optional)
  • 150 g / 1 ½ cups Panko Breadcrumbs (Japanese style)
  • 60 g / ¾ cup Freshly Grated Parmesan cheese
  • 1 tsp Paprika (Sweet or Smoked)
  • ½ tsp Dried Italian Herbs
  • Olive Oil Spray (or 2 Tbsp melted Unsalted Butter)

Instructions:

  1. Prep the Chicken and Preheat: Pat the chicken tenderloins thoroughly dry with kitchen paper to ensure maximum crispness. Trim any membrane or excess fat. Preheat your oven to 220°C / 425°F (200°C Fan/Convection). Line a baking sheet with foil or parchment and place a wire cooling rack on top. Lightly spray the rack with olive oil.
  2. Set Up Breading Stations: 1. Flour: In the first shallow dish, combine the flour, salt, pepper, and garlic powder. Whisk well. 2. Egg Wash: In the second dish, whisk together the eggs, milk, and hot sauce until lightly frothy. 3. Panko Mixture: In the third dish, combine the Panko, grated Parmesan, paprika, and dried herbs. Mix thoroughly, pressing slightly to integrate the cheese.
  3. Bread the Tenders: Using the 'Wet Hand, Dry Hand' technique, first dredge a tender in the seasoned flour (Station 1), shaking off excess. Next, dip fully in the egg wash (Station 2). Finally, transfer immediately to the Panko mixture (Station 3) and press firmly to ensure a thick, even crust. Place the fully breaded tender onto the prepared wire rack. Repeat for all chicken pieces.
  4. Chill and Finish Prep: Place the baking sheet, with the breaded tenders, into the refrigerator for a minimum of 30 minutes. This mandatory step prevents the crust from flaking off during cooking. Once chilled, lightly but thoroughly spray the tops of the tenders with olive oil or brush with melted butter.
  5. Cook Until Golden: Place the tray into the preheated oven. Bake for 8 minutes. Carefully flip the tenders. Bake for another 7–10 minutes, or until the Panko is deep golden brown and the chicken reaches an internal temperature of 74°C / 165°F. Remove from the oven and let rest on the rack for 2-3 minutes before serving.