Oven Baked Parmesan Chicken Tenders: Adult Nuggets, Zero Shame

Chicken tenders aren’t just for kids’ menus.

These are baked, not fried. The secret? Panko + Parmesan + a hot oven = crunchy golden crust. Inside stays juicy. Dip them in anything. Eat them with everything.

Ingredients

Serves 4.

• 1.5 lbs chicken tenders (or slice chicken breasts into strips)
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 large eggs, beaten
• Cooking spray or olive oil spray

For dipping: Ranch, honey mustard, marinara, or comeback sauce

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil. Place a wire rack on top (optional but extra crispy).
2. Spray the rack or foil with cooking spray.

Step 2: Set Up Breading Station

1. Bowl 1: beaten eggs.
2. Bowl 2: mix panko, Parmesan, garlic powder, paprika, salt, and pepper.

Step 3: Bread the Tenders

1. Dip each tender in egg, then in panko mixture. Press firmly so crumbs stick.
2. Place on prepared baking sheet.

Step 4: Spray and Bake

1. Lightly spray tops with cooking spray (this = golden crunch).
2. Bake 12-15 minutes, flipping halfway, until golden brown and cooked through (internal temp 165°F).

Step 5: Serve Immediately

1. These are crispiest straight from the oven. Serve with your favorite dip.

Summary

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Yield: 4 servings

Difficulty: Easy

Storage Notes

Fridge:

Store in an airtight container for up to 3 days. They lose crunch but stay tasty.

Reheat (Make Them Crispy Again!):

Air fryer at 375°F for 3 minutes. Oven at 400°F for 5-7 minutes. Skip the microwave—soggy is sad.

Freezer Friendly:

Freeze cooked tenders on a baking sheet, then transfer to a bag. Reheat from frozen at 400°F for 12-15 minutes.

Pro Tip:

Make a double batch. Dinner tonight. Chicken parm sliders tomorrow.