Name: Parmesan Baked Chicken Tenders
Cook time: 50 min
Total time: 50 min
Yield: 4 Servings
Cuisine: American
Ingredients: 1 lb chicken breast tenders; 1 tsp salt; 0.25 tsp black pepper; 1 cup all-purpose flour; 1 egg; 0.667 cup panko breadcrumbs; 0.5 cup grated Parmesan cheese; 0.25 tsp salt; canola oil cooking spray

From the Cook

1/2

Parmesan Baked Chicken Tenders

OnlineCook Verified

Ingredients

Warning0 allergens identified

Instructions

Preheat the oven to 375°F.

Line a large baking sheet with parchment paper. Set aside.

Season the chicken tenders with the salt and pepper.

Place the flour in a medium bowl. In a second bowl, whisk the egg until smooth. In a third bowl, combine the panko, Parmesan, and salt.

Coat a chicken tender thoroughly in flour, then dip in the beaten egg. Place the tender in the panko and Parmesan mixture and turn until it is evenly coated. Transfer from the bowl to the baking sheet. Repeat the process with the remaining chicken.

Spray the chicken tenders liberally on one side with the cooking spray.

Bake the chicken tenders on middle rack of oven until they are beginning to brown, 13-15 minutes.

Flip the tenders and spray once more with cooking spray. Continue baking until the panko is golden and crispy and the chicken is cooked through, 12-15 minutes.

Check to see that chicken tenders are done. Remove from oven or add time as needed.

Allow chicken tenders to cool slightly, then transfer to a plate and serve immediately.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Create a Dredging Station 🎯
Set up three shallow bowls in order: flour, beaten egg, and panko-Parmesan mixture. This assembly-line approach ensures even coating and prevents clumping while keeping your hands cleaner.
Double-Dip for Extra Crunch 🍗
After the initial panko coating, lightly spray with cooking oil, then dip back into the panko-Parmesan mix for a second layer. This creates an irresistibly crispy, golden exterior that won't soften quickly.
Pat Dry Before Breading 💧
Use paper towels to thoroughly dry the chicken tenders before flouring—moisture is the enemy of crispiness and prevents proper breading adhesion.
Use Parchment Paper for Easy Release 📄
Line your baking sheet with parchment paper instead of relying solely on cooking spray; this prevents sticking and ensures the bottom stays crispy rather than steaming against the pan.
Rest After Breading 🕐
Refrigerate breaded tenders for 15-20 minutes before baking so the coating sets firmly and adheres better, resulting in less breading falling off during cooking.