Crispy baked chicken tenders

• 700 g boneless skinless chicken breastscut into 2cm-wide strips
• 160 g panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp onion powder
• ½ tsp dried oregano
• 1 tsp fine salt
• ½ tsp black pepper
• 2 large large eggsbeaten

1. 1

   Preheat your oven to 220°C (425°F). Set a wire rack on your sheet pan and give the rack a light spray or brush of oil — this lets heat circulate under the tenders so they crisp up on all sides without flipping.

   Tip: If you don't have a wire rack, line the sheet pan with foil and flip the tenders halfway through baking instead.

2. 2

   In a large bowl, combine the panko, garlic powder, smoked paprika, onion powder, dried oregano, salt, and black pepper. Mix well so the spices are evenly distributed throughout the breadcrumbs.

3. 3

   Beat the eggs in a separate shallow bowl. Working one strip at a time, dip a chicken strip into the egg, let the excess drip off, then press it firmly into the seasoned panko on all sides. Lay it on the wire rack. Repeat with all strips, leaving a little space between each one.

   Tip: Press the panko into the chicken — don't just roll it. Firm pressure is what gets that thick, crunchy crust to stick.

4. 4

   Bake for 18-20 minutes until the coating is deep golden and the chicken feels firm when pressed. The thickest tender should read 74°C (165°F) on an instant-read thermometer. No need to flip if you're using a wire rack.

   Tip: If a few spots look pale, give them a quick pass under the broiler for 1-2 minutes — watch closely so they don't burn.

5. 5

   Let the tenders rest on the rack for 2 minutes before serving. This keeps the crust from going soggy. Serve straight away with your choice of ketchup, store-bought honey mustard, or store-bought BBQ sauce on the side.

• sheet pan (half-sheet (18x13 inch))
• wire rack
• mixing bowl (large)
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.