Mohamed Shili Pioneer Woman Baked Breaded Chicken Tenders are a crunchy American dinner made with panko and salty parmesan. Olive oil and garlic powder create a golden, savory crust on these oven-baked strips that stays crisp without any deep frying.
Approach B: If you do nothing else, use a wire cooling rack on top of your baking sheet. That’s the difference between a tender with a shattered-glass crunch all the way around and one with a soggy, pale bottom that sticks to the pan.
The first time I made this, I forgot to mix the olive oil into the panko crumbs before breading. Now I always make sure the crumbs are well-coated in oil first so they brown evenly in the dry heat of the oven. This trick gives you that deep-fried color and texture while keeping the chicken inside juicy.
Pioneer Woman Baked Breaded Chicken Tenders Ingredients
- 2 lbs. (900g) chicken tenders (about 12 large strips)
- 1 1/3 cups (80g) panko bread crumbs
- 1/3 cup (40g) all-purpose flour
- 2 large eggs
- 2/3 cup (50g) finely shredded parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon minced fresh parsley (optional)
How To Make Pioneer Woman Baked Breaded Chicken Tenders
- 1. Prepare Oven and Rack: Set the rack one level above the center and heat the oven to 220°C (425°F). Lightly coat a large wire cooling rack with non-stick spray and set it inside a rimmed 18 by 13-inch baking sheet.
- 2. Set Up Coating Dishes: Arrange three shallow bowls in a row to create a breading station. Put the flour in the first, the whisked eggs in the second, and combine the panko, parmesan, Italian seasoning, paprika, and garlic powder in the third.
Drizzle the olive oil over the panko mixture and stir it well until the crumbs look damp. This ensures every single crumb gets toasted and golden rather than staying white and floury in the oven.
- 3. Season Chicken: Pat the chicken strips dry with a paper towel so the breading doesn’t slip off later. Sprinkle both sides of the meat generously with salt and black pepper before you start the dipping process.
- 4. Coat Chicken: Dredge two tenders at a time in the flour, then dunk them in the eggs, and finally press them firmly into the panko mix. Use your palms to really push those crumbs into the meat so they don’t fall off when you flip the chicken.
- 5. Arrange on Rack: Lay the breaded strips on the wire rack, making sure none of them are touching each other. Leaving space between the pieces lets the hot air flow underneath, which is what makes the bottoms just as crispy as the tops.
- 6. Bake Chicken: Slide the tray into the hot oven and bake for 15 to 20 minutes until the crust is dark golden and the meat is cooked through. If you have a thermometer, look for an internal temperature of 75°C (165°F) in the thickest part of the strip.
- 7. Add Garnish and Serve: Take the tray out and let the tenders sit for 2 minutes so the crust sets. Sprinkle over the fresh parsley if you’re using it and serve them while they’re still hot and crunchy.
Recipe Tips
- Press the crumbs hard: Don’t just toss the chicken in the panko; use the weight of your hand to anchor the breading into the egg wash so the coating stays thick and even.
- Don’t skip the oil: Mixing the fat directly into the crumbs is a classic Ree Drummond move that mimics frying. Without it, the panko will taste dry and dusty.
- Keep one hand dry: Use your left hand for the flour and panko, and your right hand for the egg wash. This stops your fingers from becoming breaded “clubs” halfway through the job.
- Check the parmesan: Use finely shredded or grated cheese that looks like sand. Large shreds won’t stick to the chicken as well and might slide off in the oven.
- Work in batches: If your baking sheet is small, use two trays rather than crowding the chicken. Steam is the enemy of a good crunch.
What To Serve With Pioneer Woman Baked Breaded Chicken Tenders
A classic honey mustard sauce or a bowl of creamy ranch dressing is perfect for dipping. The tangy flavors help cut through the salty parmesan crust on the chicken.
For a full meal, try serving these alongside some baked sweet potato fries or a crisp coleslaw. A simple cucumber salad with a light vinegar dressing also provides a fresh, watery bite that balances the breading.
How To Store Pioneer Woman Baked Breaded Chicken Tenders
- Fridge: Store any leftover tenders in a container lined with a paper towel to soak up extra moisture. They’ll keep in the refrigerator for up to 3 days, though the crust will naturally soften.
- Reheat: The only way to get the crunch back is to use the oven or an air fryer at 200°C (400°F) for about five minutes. Avoid the microwave unless you don’t mind the breading turning soft and chewy.
- Freeze: These freeze exceptionally well on a flat tray before being moved to a bag. You can bake them straight from frozen at 200°C (400°F) for about 20 to 25 minutes for an easy weeknight meal.
Pioneer Woman Baked Breaded Chicken Tenders Nutrition Facts
Per serving (about 3 tenders):
- Calories: 410 kcal
- Protein: 42g
- Fat: 16g
- Carbohydrates: 22g
- Sugar: 1g
- Sodium: 680mg
FAQs
Why is the breading falling off my Pioneer Woman Baked Breaded Chicken Tenders?
This usually happens if the chicken was too wet before you started. Always pat the meat dry with paper towels so the flour can actually grip the surface of the chicken.
Can I use regular breadcrumbs instead of panko in my Pioneer Woman Baked Breaded Chicken Tenders?
You can use them, but the texture will be much denser and less crunchy. Panko has a larger, airier flake that is specifically designed to get crispy in the oven.
How do I know when the chicken is done without a thermometer?
The crust should be a deep golden brown and the meat should feel firm when you press it. If you cut into one, the juices should run clear and there shouldn’t be any pink left in the center.
Can I make these Pioneer Woman Baked Breaded Chicken Tenders gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free blend and use gluten-free panko crumbs. The parmesan cheese and eggs are already naturally gluten-free.
Do I need to flip the chicken halfway through?
If you’re using the wire rack as the recipe suggests, you don’t need to flip them at all. The rack allows the heat to reach the bottom of the chicken, so both sides crisp up at once.
Try More Recipes:
- Pioneer Woman Chicken Ala King
- Pioneer Woman No Peek Chicken
- Pioneer Woman Tex Mex Chicken Spaghetti
Pioneer Woman Baked Breaded Chicken Tenders
Description
The Pioneer Woman’s Baked Breaded Chicken Tenders deliver all the satisfying crunch of fried chicken without the heavy grease or stovetop mess. By using a clever trick of tossing panko breadcrumbs and parmesan cheese with a little olive oil before breading, the crust toasts up beautifully golden in the oven. Baked on a wire cooling rack so the hot air can circulate all the way around the meat, these tenders come out incredibly crispy on the outside and perfectly juicy on the inside.
Ingredients
Instructions
- Prepare Oven and Rack: Set the rack one level above the center and heat the oven to 220°C (425°F). Lightly coat a large wire cooling rack with non-stick spray and set it inside a rimmed 18 by 13-inch baking sheet.
- Set Up Coating Dishes: Arrange three shallow bowls in a row to create a breading station. Put the flour in the first, the whisked eggs in the second, and combine the panko, parmesan, Italian seasoning, paprika, and garlic powder in the third.
- Season Chicken: Pat the chicken strips dry with a paper towel so the breading doesn’t slip off later. Sprinkle both sides of the meat generously with salt and black pepper before you start the dipping process.
- Coat Chicken: Dredge two tenders at a time in the flour, then dunk them in the eggs, and finally press them firmly into the panko mix. Use your palms to really push those crumbs into the meat so they don’t fall off when you flip the chicken.
- Arrange on Rack: Lay the breaded strips on the wire rack, making sure none of them are touching each other. Leaving space between the pieces lets the hot air flow underneath, which is what makes the bottoms just as crispy as the tops.
- Bake Chicken: Slide the tray into the hot oven and bake for 15 to 20 minutes until the crust is dark golden and the meat is cooked through. If you have a thermometer, look for an internal temperature of 75°C (165°F) in the thickest part of the strip.
- Add Garnish and Serve: Take the tray out and let the tenders sit for 2 minutes so the crust sets. Sprinkle over the fresh parsley if you’re using it and serve them while they’re still hot and crunchy.
Drizzle the olive oil over the panko mixture and stir it well until the crumbs look damp. This ensures every single crumb gets toasted and golden rather than staying white and floury in the oven.
Notes
-
Press the crumbs hard: Don’t just toss the chicken in the panko; use the weight of your hand to anchor the breading into the egg wash so the coating stays thick and even.
Don’t skip the oil: Mixing the fat directly into the crumbs is a classic Ree Drummond move that mimics frying. Without it, the panko will taste dry and dusty.
Keep one hand dry: Use your left hand for the flour and panko, and your right hand for the egg wash. This stops your fingers from becoming breaded “clubs” halfway through the job.
Check the parmesan: Use finely shredded or grated cheese that looks like sand. Large shreds won’t stick to the chicken as well and might slide off in the oven.
Work in batches: If your baking sheet is small, use two trays rather than crowding the chicken. Steam is the enemy of a good crunch.
