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1
Preheat the oven to 375u00b0F.
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2
Line a large baking sheet with parchment paper. Set aside.
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3
Season the chicken tenderloins (tenders) with salt and pepper.
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4
Pro tip: Have some extra time? For juicier chicken tenders, brine them in a 1:4 ratio of kosher salt to water for 15-30 minutes, then pat dry and season with salt and pepper.
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5
Place the flour in a medium bowl. In a second bowl, whisk the egg until smooth. In a third bowl, combine the panko, salt, and garlic powder.
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6
Coat a chicken tenderloin thoroughly in flour, then dip in the beaten egg. Place the tenderloin in the bowl of panko, and turn until it is evenly coated. Transfer the tenderloin from the bowl to the baking sheet. Repeat process with the remaining chicken.
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7
Spray the chicken tenders liberally on one side with cooking spray.
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8
Bake the chicken tenders for 13-15 minutes on the middle rack of oven, until they are beginning to brown.
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9
Flip the tenders and spray once more with cooking spray. Continue baking for an additional 12-15 minutes, until the panko is golden and crispy and the chicken is cooked through.
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10
Check to see that chicken tenders are done. Remove from oven or add time as needed.
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11
Allow chicken tenders to cool slightly, then transfer to a plate and serve immediately with Buffalo sauce on the side. Alternatively, toss the chicken tenders with the sauce in a mixing bowl before serving.
