Crispy Cheddar Chicken
Crispy Cheddar Chicken recipe made healthier with panko-cheddar crumb and baked in the oven for perfection. Ready in less than an hour, it is guaranteed to be a family favorite.
Servings 4 servings
Ingredients
- 1 ½ cup panko breadcrumbs
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- 1 cup Tillamook sharp cheddar shredded
- 3 large egg whites
- 2 pounds chicken breast tenderloins pat dried with a paper towel
To Serve with (optional):
Instructions
- Pre-heat the oven to 350 Degrees. Line a sheet pan with parchment paper and set aside.
- Place panko breadcrumbs in a Ziploc bag, flatten to let the air out, and close it tightly. Using a pastry roller, roll the breadcrumbs to break them apart into smaller pieces.
- Place panko in a large bowl. Stir in salt, garlic powder, onion powder, and black pepper.
- Add in the cheddar and give it a toss.
- Give the egg whites a quick whisk and place in another bowl.
- Dip each chicken breast tenderloin first into the egg mixture and then into the panko-cheddar mixture. When it is in panko mixture, press gently to make sure that it sticks to the chicken.
- Transfer to the baking sheet lined with parchment paper.
- Repeat the same process with the rest of the chicken breast tenderloins.
- Bake for 35-40 minutes or until the crust turns golden brown.
Notes
- While this recipe is the best on the day it is baked, you can store leftovers in an airtight container in the fridge up to 3 days. When ready to eat, you can warm it up in a non-stick skillet or a 300-degree preheated oven for 5-8 minutes.
- If you decide to do so, you can assemble the chicken as directed, lay it all on the baking sheet, cover it with stretch film and keep in the fridge until you are ready to bake.
- I served my Crispy Cheddar Chicken with my homemade tomato basil sauce, but any of your favorite sauces would work.