Description
Juicy, shatteringly crisp chicken tenders coated in panko and parmesan, smoked to perfection in under 20 minutes for a fast, flavorful meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch thick strips
- 1 cup panko breadcrumbs
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 large eggs, beaten with salt and pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup flour (for dredging)
- Apple or Cherry wood chips/chunks
Instructions
- Preheat smoker to 350°F (175°C) using apple or cherry wood for mild smoke flavor.
- Pat chicken strips dry with paper towels to ensure breading adheres.
- Set up a breading station with three bowls: one with flour seasoned with salt, pepper, garlic powder, and onion powder; one with beaten eggs; and one with panko mixed with grated parmesan.
- Dredge each chicken tender in the seasoned flour, shaking off excess.
- Dip the floured tender into the egg wash, letting excess drip off.
- Press the tender firmly into the panko-parmesan mixture, ensuring it is fully coated.
- Place breaded tenders on the smoker grate, leaving space between them to prevent steaming.
- Smoke for 15-20 minutes until the internal temperature reaches 165°F (74°C) and the crust is golden brown.
- Remove from smoker and let rest for 5 minutes before serving to redistribute juices.
Notes
Ensure chicken is dry before breading to prevent crust from sliding off. Do not crowd the smoker grate to maintain crispiness. Resting the chicken for 5 minutes is crucial for juiciness. For a gluten-free option, substitute panko with gluten-free breadcrumbs or crushed pork rinds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approx. 3 tenders pe
- Calories: 320
- Sodium: 450
- Fat: 14
- Carbohydrates: 12
- Fiber: 1
- Protein: 35
Keywords: smoked chicken tenders, parmesan chicken, crispy chicken, smoker recipes, quick dinner, game day food, panko chicken