Ingredients:

  • 1.5 lb chicken tenderloins or sliced breast
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt

Instructions:

  1. Pat the chicken completely dry with paper towels to ensure the breading adheres.
  2. If using tenderloins, remove the white tendons using a paper towel for grip.
  3. Toss the chicken pieces in olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with Panko mixed with garlic powder, paprika, and 1/2 tsp salt.
  5. Dip each chicken piece in flour (shaking off excess), then in the beaten eggs, and finally press firmly into the Panko mixture until fully coated.
  6. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  7. Place chicken on the baking sheet with space between pieces and bake for 15-20 minutes.
  8. Remove chicken from the oven when the thickest part reaches an internal temperature of 160°F (71°C). Let rest until it reaches 165°F (74°C).