Baked Parmesan Chicken Tenders

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.

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Author Heather

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.

Video

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.

Nutrition