Chicken Tenderloin Recipe
Chicken tenderloins are an incredibly versatile, quick-to-cook ingredient that can be dressed up in numerous ways.
Ingredients
- 500 g chicken tenderloins
- 1 cup breadcrumbs panko for extra crispiness or regular breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil or melted butter
- 1 large egg for the egg wash
Instructions
- Start by trimming the chicken tenderloins, removing any visible fat or the white tendon. This helps the chicken cook more evenly and gives a cleaner presentation. After trimming, pat the tenderloins dry with paper towels. Dry chicken ensures that the coating will stick properly and bake to a crispy texture. Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper for easy cleanup.500 g chicken tenderloins
- In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, smoked paprika, salt, and pepper. This dry mixture forms the crunchy coating that gives your chicken tenderloins their crispy exterior. The smoked paprika adds a subtle warmth and depth of flavour, while the Parmesan provides a savoury richness that complements the chicken perfectly.1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, 1 tsp smoked paprika, Salt and pepper to taste
- In a separate bowl, whisk together one large egg with a tablespoon of water. This creates an egg wash that helps the breadcrumb coating adhere to the chicken. The egg wash not only adds moisture but also ensures that the breadcrumbs stick evenly to each piece of chicken, creating a uniform, crispy finish.1 large egg, 2 tbsp olive oil or melted butter
- Now it’s time to coat the chicken tenderloins. Dip each piece of chicken into the egg wash, ensuring it’s fully covered, then roll it in the breadcrumb mixture. Be sure to press the chicken into the breadcrumbs so that the coating sticks well. Place the coated chicken tenderloins onto the prepared baking tray, leaving some space between each piece to ensure even cooking.
- For an extra crispy finish, drizzle the coated chicken tenderloins with a bit of olive oil or melted butter before placing them in the oven. This step helps the breadcrumbs turn golden and crunchy without frying. You can also use a spray bottle to lightly mist the chicken with oil for a more even distribution.
- Bake the chicken tenderloins in the preheated oven for 12-15 minutes. Halfway through cooking, flip the tenderloins to ensure both sides become golden and crispy. The chicken should be cooked until the internal temperature reaches 75°C (165°F), which you can check using a meat thermometer. If you prefer an even crispier texture, you can broil the chicken for the last 1-2 minutes of cooking.
- After baking, use a meat thermometer to ensure the chicken is fully cooked. The internal temperature should read 75°C (165°F). If the chicken needs more time, return it to the oven for an additional minute or two. The chicken should have a golden-brown crust and be tender and juicy on the inside.
- Once the chicken is done, let it rest for a minute before serving. This allows the juices to redistribute throughout the meat, ensuring a tender bite. Serve the chicken tenderloins with your favourite dipping sauces like BBQ sauce, honey mustard, or a simple garlic aioli.