Delicious Cheddar Bacon Chicken Tenders (Print version)
Crispy baked chicken tenders coated in panko, sharp cheddar, and crumbled bacon, ready in about 35 minutes for an easy weeknight dinner.
# Ingredients:
For the chicken
01 -
1.5 lb (680 g) chicken tenders, patted dry
02 -
2 large eggs
03 -
1 tablespoon water
For the coating
04 -
1 cup (60 g) panko breadcrumbs
05 -
3/4 cup (85 g) sharp cheddar cheese, finely shredded
06 -
4 slices bacon, cooked crisp and crumbled (about 1/2 cup)
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon smoked paprika
09 -
1/2 teaspoon onion powder
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon black pepper
12 -
Olive oil or cooking spray
For serving
13 -
Ranch dressing or honey mustard
# Instructions:
01 -
Preheat oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top. Spray the rack with oil.
02 -
Stir together the panko, cheddar, crumbled bacon, garlic powder, paprika, onion powder, salt, and pepper in a wide shallow bowl.
03 -
Beat the eggs with the water. Dip each tender into the egg, let excess drip off, then press into the panko mixture until coated on all sides.
04 -
Place the coated tenders on the rack with space between them. Lightly mist the tops with oil. Bake for 18 to 22 minutes, turning once halfway through, until the crust is golden and the internal temperature reaches 165°F (74°C).
05 -
For extra crunch, switch the oven to broil for 1 to 2 minutes. Watch closely so the cheese does not burn.
06 -
Let the tenders rest for 2 minutes so the juices settle. Serve warm with ranch or honey mustard.
# Good to know:
01 -
Pat chicken dry before dredging for the crispiest crust.
02 -
Leftovers keep in the fridge for up to 3 days.