Baked Parmesan Chicken Tenders – Crispy Outside, Juicy Inside

Baked Parmesan Chicken Tenders – Crispy Outside, Juicy Inside

When you’re craving the crunch of fried chicken but want something lighter and weeknight-friendly, these Baked Parmesan Chicken Tenders deliver big flavor with a delicate, golden crust—no deep fryer required. Finely grated Parmesan teams up with panko breadcrumbs for shattering crispiness, while a quick seasoning blend infuses every bite with garlicky, herby depth. A hot oven and a wire rack are the secret to a crunchy exterior and a tender, juicy interior. Dip them in your favorite sauce or pile them into wraps and salads; either way, this recipe quickly becomes a repeat favorite.

 

Why You’ll Love This Recipe

  • Oven-crisped, not fried: High heat and smart pan setup mimic the crunch of frying with far less oil.
  • Kid- and crowd-friendly: Familiar flavor with a grown-up edge from Parmesan and herbs.
  • Fast: About 30 minutes from start to finish (a little longer if you marinate).
  • Versatile: Serve as a snack, main, salad topper, or inside wraps and sandwiches.
  • Make-ahead friendly: Bread in advance and bake when you’re ready.

Ingredients (Serves 4)

  • 1 1/2 pounds chicken tenders (or chicken breasts cut into 1-inch-wide strips)
  • 1 cup panko breadcrumbs (or gluten-free panko)
  • 3/4 cup finely grated Parmesan cheese (freshly grated for best melting)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
  • 1/2 teaspoon smoked or sweet paprika
  • 1/2 teaspoon fine sea salt (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 tablespoon Dijon mustard (optional, for the egg wash)
  • 1/2 cup all-purpose flour (or gluten-free 1:1 flour)
  • 2–3 tablespoons olive oil (or neutral oil) for drizzling/spritzing
  • Lemon wedges and chopped parsley, for serving (optional)

Optional Quick Marinade (Juicier Tenders)

  • 1/2 cup buttermilk (or plain yogurt thinned with a splash of milk)
  • 1 teaspoon hot sauce (optional)
  • 1/2 teaspoon salt

Toss the chicken with the marinade and chill 20–30 minutes while you prep the breading. Pat dry before dredging.

Equipment

  • Rimmed sheet pan
  • Wire rack that fits inside the sheet pan (promotes crisping)
  • Three shallow bowls (for flour, egg wash, breadcrumb mixture)
  • Cooking spray or oil mister (helpful but not mandatory)
  • Instant-read thermometer (recommended)

Step-by-Step Instructions

  1. Heat the oven: Preheat to 425°F (220°C). Line a sheet pan with foil or parchment for easy cleanup and set a wire rack on top. Lightly oil or spray the rack so breading doesn’t stick.
  2. Set up the breading station: In Bowl 1, add the flour. In Bowl 2, whisk eggs with the Dijon (if using). In Bowl 3, combine panko, Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper.
  3. Dry the chicken: Pat the tenders dry with paper towels so the coating adheres well.
  4. Dredge: Working one piece at a time, coat chicken in flour (shake off excess), dip in egg wash (let excess drip), then press into the panko-Parmesan mixture to coat all sides. Gently press so crumbs adhere.
  5. Rack it: Arrange breaded tenders on the oiled wire rack, spacing them slightly apart. Lightly mist or drizzle the tops with oil—this helps the crust brown and crisp.
  6. Bake: Bake on the middle rack for 14–18 minutes, flipping once at the 8–10 minute mark for even browning. Cook until the thickest piece reaches 165°F (74°C) and the coating is golden and crisp.
  7. Finish: Rest 3–5 minutes. Sprinkle with a pinch of salt, chopped parsley, and a squeeze of lemon for brightness.

Pro Tips for Maximum Crisp

  • Use a rack: Airflow underneath keeps the undersides crisp instead of steamy.
  • Finely grated Parmesan: The finer the grate, the better it melts and laces through the crumbs.
  • Don’t crowd: Space the tenders; crowded pans steam and soften the crust.
  • Oil lightly: A mist or drizzle of oil equals golden, crunchy results without heaviness.
  • High heat: 425°F is the sweet spot for rapid crisping and juicy meat.

Flavor Variations

  • Lemon-Pepper: Add 1 teaspoon lemon zest and 1/2 teaspoon extra black pepper to the crumb mix; finish with more zest after baking.
  • Garlic-Herb: Increase garlic powder to 1 1/2 teaspoons; add 1 teaspoon dried parsley and 1/2 teaspoon thyme.
  • Smoky Paprika: Use 1 teaspoon smoked paprika and a pinch of cayenne for gentle heat.
  • Everything-Style: Replace 2 tablespoons panko with “everything bagel” seasoning for a savory twist.
  • Ranch Crusted: Swap Italian seasoning for 1 tablespoon dry ranch-style seasoning.
  • Gluten-Free: Use gluten-free panko and 1:1 gluten-free flour; bake as directed.

Dipping Sauces & Pairings

  • Classic: Honey mustard, ketchup, or BBQ sauce.
  • Creamy: Garlic-Parmesan dip (stir minced garlic and Parmesan into mayo + lemon juice).
  • Fresh: Lemon-herb yogurt (Greek yogurt, lemon zest/juice, dill or parsley, salt, pepper).
  • Spicy: Buffalo ranch or chipotle-lime crema.

Serve with simple sides like roasted broccoli, sheet-pan potatoes, a Caesar salad, or garlicky green beans. For a lighter plate, toss spring greens with lemon vinaigrette and shave extra Parmesan on top.

Air Fryer Method

  1. Preheat air fryer to 400°F (205°C) for 3–4 minutes.
  2. Arrange breaded tenders in a single layer (work in batches). Mist lightly with oil.
  3. Air fry 8–10 minutes, flipping halfway, until crisp and 165°F internal temp.

Make-Ahead & Freezer Tips

  • Make-ahead (fridge): Bread the tenders and refrigerate on a rack up to 8 hours. Bake straight from fridge; add 1–2 minutes.
  • Freeze before baking: Place breaded tenders on a tray, freeze until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen at 425°F for 18–22 minutes, flipping once.
  • Reheat leftovers: 375°F oven or air fryer for 5–7 minutes to re-crisp; avoid microwaving, which softens the crust.

Troubleshooting

  • Coating won’t stick: Pat chicken dry, don’t skip flour, and press crumbs on firmly. Chill breaded tenders 10 minutes before baking if needed.
  • Not crisp enough: Increase oil mist slightly, raise rack to upper-middle position, and ensure oven is fully preheated.
  • Pale crust: Bake 1–3 minutes longer, or broil briefly (watch closely) for added color.
  • Dry chicken: Pull as soon as pieces hit 165°F; carryover heat finishes the cook. Consider the buttermilk marinade next time.

Nutrition Snapshot (Estimate per serving, 1/4 of recipe)

  • Calories: ~360–410 (varies with oil used and dipping sauce)
  • Protein: ~37–40 g
  • Carbohydrates: ~18–22 g
  • Fat: ~14–18 g
  • Sodium: depends on Parmesan and added salt

Estimates only; actual values vary by brands and portion size.

How to Serve (Meal Ideas)

  • Family platter: Set out tenders with lemon wedges, two dips, and roasted vegetables.
  • Salad bowl: Slice tenders over romaine with cherry tomatoes, cucumbers, croutons, and Caesar dressing.
  • Wrap night: Tortillas, shredded lettuce, sliced tomatoes, and a drizzle of yogurt-garlic sauce.
  • Parmesan “Parm”: Spoon warm marinara on top, add a sprinkle of mozzarella, and broil 1–2 minutes.

Cook’s Notes & Tips

  • Choose the right Parmesan: Finely grate a wedge on a microplane or rasp; coarse shreds don’t bind as well.
  • Season as you go: A pinch of salt after baking brightens flavors without oversalting the crumbs.
  • Hands clean trick: Use one hand for wet (egg) and the other for dry (crumbs) to avoid breading “mittens.”
  • Resting time: A brief 3–5 minute rest keeps juices in and crust intact.

FAQs

  • Can I use pre-grated Parmesan? You can, but freshly grated melts and adheres better for superior flavor and texture.
  • What’s the best breadcrumb? Panko gives the lightest crunch. Regular breadcrumbs work, but won’t be as shatter-crisp.
  • Can I use chicken thighs? Yes—slice boneless, skinless thighs into strips; bake a minute or two longer if needed.
  • How do I make them dairy-free? Skip the Parmesan and add 2 tablespoons nutritional yeast plus extra seasonings; still delicious and crisp.
  • Can I cook without a rack? Yes—use parchment; flip halfway and extend baking 1–2 minutes to crisp the undersides.

At a Glance

  • Prep Time: 15 minutes (plus optional 20–30 minute marinade)
  • Cook Time: 14–18 minutes
  • Total Time: 30–40 minutes
  • Yield: 4 servings (about 12–16 tenders, depending on size)

Closing Notes

These Baked Parmesan Chicken Tenders prove that you don’t need a deep fryer for a deeply satisfying crunch. With pantry spices, finely grated Parmesan, and a smart bake on a wire rack, you’ll get a golden crust that locks in juiciness and flavor. Keep the base recipe as your go-to, then have fun riffing—swap herbs, spice it up, or change the dips to match your mood. From weeknight dinners to game-day platters, these tenders are an easy win—crispy, cheesy, and utterly craveable.

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