Nothing beats juicy, crunchy chicken fingers for dinner!
Pro Tip: Make your own breadcrumbs with pantry staples if you don't have them on hand!
- 1 ½ pounds chicken tenders
- 1 ½ cups flour
- 2 eggs, beaten
- ¼ cup milk
- 2 cups breadcrumbs, seasoned or unseasoned
- Salt and black pepper
Preheat oven to 375 °F.
Season the chicken tenders with salt and black pepper. In a shallow dish, season the flour with salt and black pepper then beat the eggs in another shallow dish with the milk. In a third shallow dish, place the breadcrumbs.
Dredge the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken tenders with the breadcrumbs.
Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12-15 minutes, until golden brown.