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Crispy Baked Parmesan Chicken Tenders

crispy baked parmesan chicken tenders - featured image

Golden, crispy baked Parmesan chicken tenders with a perfect crunchy coating and juicy interior, made quickly with simple pantry ingredients.

Ingredients

Scale
  • 1 pound chicken tenders, trimmed of excess fat
  • 3/4 cup finely grated Parmesan cheese (about 75 grams)
  • 1 cup plain or Italian seasoned breadcrumbs (100 grams), panko preferred
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten, room temperature
  • 1/2 cup all-purpose flour (60 grams)
  • Olive oil or cooking spray, for lightly coating tenders

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack over it.
  2. In a shallow bowl, mix Parmesan, breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper.
  3. Place flour in one shallow dish and beaten eggs in another.
  4. Pat chicken tenders dry with paper towels.
  5. Dredge each tender in flour, shaking off excess.
  6. Dip floured chicken into beaten eggs, coating completely without excess dripping.
  7. Coat tenders in Parmesan-breadcrumb mixture, pressing lightly to adhere.
  8. Place coated tenders on the wire rack.
  9. Lightly spray or brush tenders with olive oil or cooking spray.
  10. Bake for 15-18 minutes, flipping once halfway through, until golden and crispy. Internal temperature should reach 165°F (74°C).
  11. Rest tenders on the rack for a few minutes before serving.

Notes

Pat chicken dry before dredging to ensure crispiness. Use a wire rack for even air circulation and a crunchy crust. Lightly spray oil for best browning. Flip tenders halfway through baking. For gluten-free, substitute flour and breadcrumbs with almond flour and gluten-free panko. Reheat leftovers under broiler to restore crispiness.

Nutrition

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