Baked parmesan 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.
Why this recipe works
Mild, savory flavor. These tenders are seasoned with parmesan cheese, garlic, and Italian seasoning, so they'll go with a variety of sides!
Crispy when baked. The secret is in toasting your panko breadcrumbs on the stovetop before breading the chicken. This ensures they bake up crispy and golden brown in the oven.
Great for meal prep. Chicken tenders can be prepped and frozen (raw or cooked) for future meals.
Similar to: Homemade Chicken Tenders and Baked Chicken Drumsticks
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Ingredients and substitutions
- Chicken - You'll need about 1 pound of boneless, skinless chicken breasts or chicken tenderloins for this recipe.
- Breading - Flour, panko, parmesan cheese, salt, pepper, garlic powder, and Italian seasoning come together to create a crispy breading for your tenders. Regular bread crumbs can work, but your tenders won't turn out as crispy.
- Eggs - Binds the breading to the chicken.
How to make chicken tenders
- Toast your panko bread crumbs on the stovetop until golden brown.
- Slice your chicken breasts into long, thin strips and pat dry with a paper towel.
- Bread your chicken strips in thin layers of flour, egg, and lastly, panko and parmesan cheese.
- Lay them out on your prepared sheet pan and bake to 165F in the center.
Tips and tricks
Toasting 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 excess. Thin coats of each layer make it less likely for your breading to fall off.
Storage
Leftover tenders will keep in the refrigerator for 3-4 days.
They can also be frozen for up to 3 months (raw or baked).
After breading your chicken fingers (before or after baking), space them out on a parchment lined sheet pan and freeze until solid. Then, place them in a tightly sealed freezer-safe container.
To bake frozen tenders, preheat your oven and bake as directed below, adding up to 5 minutes to the baking time for raw tenders. I recommend using a meat thermometer to test for doneness and ensure chicken doesn't get dry from overcooking.
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 depending on chicken thickness, positioning of your rack in relation to the heating element, and the type of pan used.
Yes, chicken tenders can be baked from frozen. Add up to 5 minutes of cooking time when baking frozen tenders.
My favorite dipping sauce is Chicken Dipping Sauce, which has a tangy, savory flavor. Another favorite is Homemade Ranch Dip.
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📖 Recipe
Baked Parmesan 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℉ 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, pour into a shallow bowl, and set aside.
- 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 to combine. 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℉. I highly recommend using a meat thermometer instead of relying on time alone.
Equipment Recommendations
Notes
- Breading variations: Panko bread crumbs can be substituted with regular bread crumbs (your breading will be less crunchy).
- Baking times: Baking times will vary based on the thickness of your chicken, the type of pan used, and the placement of the oven rack in relation to the heating element. I recommend using an instant read thermometer to check for doneness. Chicken is safe to eat when it reaches 165 degrees Fahrenheit in the center and will dry out as the internal temperature rises.
- Storage: Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator, or up to 3 months in the freezer.
- Freezer directions: After breading your tenders (before or after 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 from frozen, follow the baking directions above, adding up to 5 minutes of cooking time.
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