Parmesan Chicken Tenders (Printable Version)
# What You'll Need:
→ Main
01 -
450 g chicken tenders
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1 cup panko bread crumbs (about 100 g)
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1/2 cup grated Parmesan cheese (about 50 g)
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1/2 cup all-purpose flour (about 60 g)
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2 large eggs
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2 cloves garlic, minced
→ Seasonings
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1 teaspoon Italian seasoning
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1/2 teaspoon paprika
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1/2 teaspoon onion powder
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Salt, to taste
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Black pepper, to taste
# Step-by-Step Directions:
01 -
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
02 -
Season chicken tenders on both sides with salt and black pepper.
03 -
In one shallow bowl, mix flour, Italian seasoning, paprika, and onion powder. In a second bowl, beat eggs and stir in minced garlic. In a third bowl, combine panko and grated Parmesan.
04 -
Dredge each tender in flour mixture, shaking off excess. Dip into egg mixture, then coat evenly with panko-Parmesan mixture, pressing gently.
05 -
Place breaded tenders on prepared baking sheet with space between pieces. Lightly spray tops with cooking spray for extra crispness.
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Bake for 18–22 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F (74°C).
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Serve hot with preferred dipping sauces such as marinara, ranch, or honey mustard.
# Helpful Notes:
01 -
For best flavor, season chicken well before breading. Adding garlic to egg mixture infuses robust aroma.
02 -
Use cooking spray on top of tenders to enhance crispiness without frying.
03 -
Store cooled tenders in airtight container refrigerated up to 4 days; reheat in air fryer or oven to retain crisp texture.