Parmesan crusted chicken tenders make a flavorful weeknight meal that the entire family will enjoy. Chicken strips are breaded with panko bread crumbs and parmesan cheese, then baked until crispy in the oven.
Chicken tenders are great for quick weeknight meals or an after school snack. Parmesan crusted chicken tenders are breaded with panko bread crumbs, parmesan cheese, garlic, and herbs for a savory flavor the entire family will love.
The secret for crispy oven baked chicken tenders is toasting your panko bread crumbs beforehand. You can make golden brown, crispy breadcrumbs in about 2 minutes on the stovetop - it's totally worth the extra effort!
Serve parmesan crusted chicken tenders with some marinara sauce, garlic bread, and a garden salad on the side. They also go great with your favorite classic dipping sauces like ketchup and ranch.
Ingredients and substitutions
- Chicken - You'll need about 1 pound of boneless, skinless chicken breasts or chicken tenderloins for this recipe.
- Flour - The base of the breading for your chicken tenders.
- Panko - I highly recommend using panko bread crumbs for crispy baked chicken tenders. Regular bread crumbs can work in this recipe, but your tenders won't turn out as crispy.
- Parmesan cheese - Adds salty, savory flavor to the breading. I recommend freshly grating cheese from a block for best flavor and texture.
- Eggs - Helps bind the breading to the chicken.
- Seasoning - Salt, pepper, garlic powder, and Italian seasoning add a mild, savory flavor to the chicken. If you don't have Italian seasoning on hand, feel free to use a combination of your favorite Italian herbs, like oregano, basil, and thyme.
Tips and tricks
Toasting your breadcrumbs - This is my secret to crispy baked chicken tenders. Grab a skillet and over medium heat, add your panko bread crumbs. Allow them to toast for 2 to 3 minutes, stirring occasionally. Pay attention because the smaller crumbs can brown very quickly. Remove from the heat when they're mostly golden brown.
Pat chicken dry - Pat your chicken pieces dry on all sides with a paper towel before beginning. Do not skip this step! Excess moisture on your chicken makes the breading more likely to slide right off.
Add thin coats - After dipping the chicken into each breading layer, shake to remove any excess. Thin coats of each layer make it less likely for your breading to fall off.
Freezing
These chicken tenders are easy to make ahead and freeze for future meals.
After breading your chicken fingers (but before baking), space them out on a parchment lined sheet pan and freeze until solid. Then place them in a tightly sealed freezer-safe container.
When you're ready to prepare your frozen chicken tenders, bake them as directed below and add up to 5 minutes to your baking time.
Chicken tenders will keep for up to 3 months in the freezer.
Frequently asked questions
Pat your chicken dry before beginning. Any moisture on the chicken can cause your breading to slide right off. Make sure each layer of breading isn't too thick - extra thick layers are more likely to slide off.
Chicken turns out dry from overcooking. I highly recommend investing in a meat thermometer to check meat doneness while cooking. Chicken is done cooking when it reaches 165 degrees Fahrenheit in the center. I don't recommend relying on time alone, since your chicken could take more or less time than mine did.
Yes, chicken tenders can be baked from frozen. Add up to 5 minutes of cooking time when baking frozen tenders.
Recommended
📖 Recipe
Parmesan Crusted Chicken Tenders
Ingredients
- 1 cup panko bread crumbs
- 16 ounces boneless, skinless chicken breasts
- ⅓ cup all-purpose flour
- 1 teaspoon salt, divided
- ½ teaspoon pepper, divided
- ½ teaspoon garlic powder
- 2 large eggs
- ½ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
- In a skillet over medium heat, add your bread crumbs and toast for about 2-3 minutes, stirring occasionally, until lightly browned. Remove from heat and pour into a shallow bowl (see step 4), and allow to cool for a few minutes.
- Slice your chicken breasts into long, 1 inch wide pieces, trimming off excess fat and removing tendons. Pat chicken dry on all sides with a paper towel.
- For the next step, you'll need three shallow bowls. In the first bowl, add your flour, half of the salt, half of the pepper, and the garlic powder. Stir to combine. In the second bowl, add your eggs and whisk. In the third bowl, add your toasted bread crumbs, parmesan cheese, half of the salt, half of the pepper, and the Italian seasoning. Stir to combine.
- One at a time, toss each chicken piece in the flour mixture, lightly shaking to remove any excess. Next, dip your chicken tender in the egg mixture. Last, toss your chicken tender in the bread crumb mixture, lightly pressing to adhere the mixture to your chicken. Shake to remove any excess, then lay onto a parchment lined baking sheet.
- Bake for about 14-16 minutes, or until chicken is cooked through to 165 degrees Fahrenheit. I highly recommend using a meat thermometer instead of relying on time alone.
Freezer Directions
- After breading your chicken tenders (before baking), place on a lined baking sheet and freeze for about 1-2 hours, or until frozen solid. Transfer to a freezer-safe plastic bag or container, tightly seal, and store for up to 3 months.
- To bake, preheat oven to 400 degrees Fahrenheit, place frozen chicken tenders on a parchment lined baking sheet, and bake for about 17-19 minutes, or until cooked through to 165 degrees Fahrenheit.
Equipment Recommendations
Notes
- Panko bread crumbs can be substituted with regular bread crumbs (your breading will be less crunchy).
- Baking times will vary based on the thickness of your chicken. I suggest using an instant read thermometer to check for doneness. Chicken is safe to eat when it reaches 165 degrees Fahrenheit in the center.
- Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator.
We loved these potatoes. Almost like candy!