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Crispy Parmesan Chicken Tenders

Oven-baked chicken tenders coated with a crispy panko and parmesan mixture for a delicious crunch without the frying.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken Tenders
  • 1 lb boneless chicken breasts, cut into strips
  • 1 cup milk for soaking
  • 1-2 tbsp hot sauce optional, for added spice
Breading Mixture
  • 1 cup panko breadcrumbs
  • 1/2 cup parmesan cheese, grated or to taste
  • 1 cup all-purpose flour for coating
  • 2 large eggs, beaten for binding

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Soak the chicken strips in milk for 10-15 minutes.
Breading
  1. Set up an assembly line with three bowls: one with flour, one with beaten eggs, and one with the panko and parmesan mixture.
  2. Coat the chicken strips in flour, then dip in the beaten eggs, and finally coat well in the panko-parmesan mixture.
  3. Make sure to press the breadcrumbs firmly onto the chicken to maximize crunch.
Baking
  1. Place the breaded chicken tenders on a baking sheet lined with parchment paper.
  2. Bake in the preheated oven for about 20 minutes or until golden brown and crispy.

Notes

These chicken tenders can be prepared ahead of time and refrigerated before baking. For dipping, serve with classic ranch, honey mustard, barbecue sauce, or spicy sriracha mayo.