Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) thick strips
  • 1 large egg
  • 1/4 cup (60ml) milk (whole or 2%)
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons paprika (smoked paprika recommended)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • Chopped Parsley, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a bowl, whisk egg and milk together. Set aside.
  3. In a separate bowl, combine flour, panko breadcrumbs, paprika, garlic powder, onion powder, cayenne pepper, cumin, salt, and pepper.
  4. Dip each chicken strip into the egg mixture, then dredge thoroughly in the spicy coating, pressing gently to adhere.
  5. Place coated chicken tenders on the prepared baking sheet in a single layer, making sure they're not overcrowded.
  6. Drizzle the chicken tenders with olive oil
  7. Bake for 20-25 minutes, flipping halfway through, or until the chicken is cooked through and the coating is golden brown and crispy. The internal temperature should reach 165°F (74°C).
  8. Let the chicken tenders rest for a few minutes before serving. Garnish with parsley and serve with lemon wedges.