If you’re looking for a dinner option that’s both kid-friendly and sophisticated enough for adults, these Parmesan Crusted Chicken Tenders are exactly what you need. I’ve perfected this recipe to create chicken tenders that are crispy on the outside, juicy on the inside, and packed with rich, savory flavors. The best part? They’re baked, not fried, making them a healthier alternative to traditional chicken tenders.
Ingredients
- 2 pounds chicken tenderloins
- 1 cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the chicken tenderloins dry with paper towels to ensure better coating adhesion.
- In a shallow dish, combine Parmesan cheese, panko breadcrumbs, Italian seasoning, garlic powder, paprika, salt, and pepper.
- In another shallow dish, beat the eggs with 1 tablespoon of water.
- Dip each chicken tender in the egg mixture, then coat thoroughly in the Parmesan mixture, pressing gently to help the coating stick.
- Place the coated tenders on the prepared baking sheet, leaving space between each piece.
- Drizzle olive oil evenly over the tenders.
- Bake for 15-20 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Recipe Notes
For the crispiest results, don’t skip patting the chicken dry before coating. If you can’t find chicken tenderloins, you can use chicken breasts cut into 1-inch strips. The panko breadcrumbs are key for extra crunchiness, but regular breadcrumbs will work in a pinch. For even more flavor, try adding a teaspoon of ranch seasoning to the coating mixture.
Make sure your Parmesan is freshly grated – the pre-grated stuff won’t give you the same delicious results. If you need to make these ahead, you can prepare the coated tenders and refrigerate them for up to 4 hours before baking. Just remember to let them sit at room temperature for about 15 minutes before putting them in the oven.
These Parmesan Crusted Chicken Tenders are perfect for dipping in marinara sauce, ranch dressing, or honey mustard. They stay crispy for about 15-20 minutes after baking, so serve them hot for the best experience!
Parmesan Crusted Chicken Tenders
Ingredients
- 2 pounds chicken tenderloins
- 1 cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the chicken tenderloins dry with paper towels.
- Combine Parmesan cheese, panko breadcrumbs, Italian seasoning, garlic powder, paprika, salt, and pepper in a shallow dish.
- Beat the eggs with 1 tablespoon of water in another shallow dish.
- Dip each chicken tender in the egg mixture, then coat thoroughly in the Parmesan mixture, pressing gently.
- Place the coated tenders on the prepared baking sheet, leaving space between each piece.
- Drizzle olive oil evenly over the tenders.
- Bake for 15-20 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).
