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
- Preheat oven to 400°F (200°C). Line a baking sheet with foil. Place a wire rack on top (optional but extra crispy).
- Spray the rack or foil with cooking spray.
Step 2: Set Up Breading Station
- Bowl 1: beaten eggs.
- Bowl 2: mix panko, Parmesan, garlic powder, paprika, salt, and pepper.
Step 3: Bread the Tenders
- Dip each tender in egg, then in panko mixture. Press firmly so crumbs stick.
- Place on prepared baking sheet.
Step 4: Spray and Bake
- Lightly spray tops with cooking spray (this = golden crunch).
- Bake 12-15 minutes, flipping halfway, until golden brown and cooked through (internal temp 165°F).
Step 5: Serve Immediately
- 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.
