Print

Crunchy Parmesan Chicken Tenders

Crunchy Parmesan Chicken Tenders - recipe card
Print Recipe

Crispy on the outside and juicy on the inside, these chicken tenders are coated in a crunchy Parmesan and panko crust. They’re baked until golden for a healthier twist on a classic favorite, perfect for a quick weeknight dinner or a crowd-pleasing appetizer.

Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch wide strips
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 2 tablespoons whole milk
  • 1 cup panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Olive oil cooking spray

Instructions

  1. Preheat oven to 425°F / 218°C. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Spray the rack generously with olive oil cooking spray to prevent sticking and promote even crisping.
  2. Set up a breading station: In a shallow dish, combine the flour with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. In a second shallow dish, whisk together the eggs and milk until uniform. In a third shallow dish, combine the panko, Parmesan, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and paprika. Mix with a fork until evenly distributed.
  3. Pat the chicken strips dry with paper towels to remove excess moisture, which ensures the coating adheres properly. Season lightly with a pinch of salt and pepper on both sides.
  4. Dredge each chicken strip first in the seasoned flour, shaking off any excess. This dry layer helps the egg wash cling to the chicken.
  5. Next, dip the floured strip into the egg mixture, turning to coat completely. Allow any excess to drip back into the dish.
  6. Finally, press the chicken strip into the panko-Parmesan mixture, turning and pressing firmly to create an even, thick crust. Place the coated strip on the prepared wire rack. Repeat with remaining chicken, arranging tenders in a single layer without touching for best browning.
  7. Lightly spray the tops of the tenders with olive oil cooking spray. This step is critical for achieving a golden, crunchy crust instead of a pale, dry one.
  8. Bake in the preheated oven for 12-15 minutes, until the coating is deep golden brown and crisp. The internal temperature of the thickest tender should reach 165°F / 74°C when checked with an instant-read thermometer.
  9. Remove from the oven and let rest on the rack for 2-3 minutes before serving. This brief rest allows the crust to set and the juices to redistribute, preventing sogginess.

Notes

Storage: Leftover tenders can be refrigerated in an airtight container for up to 3 days. Reheat in a 375°F / 190°C oven on a wire rack for 5-7 minutes to restore crispness, or in an air fryer at 350°F / 175°C for 3-4 minutes. Avoid microwaving as it softens the crust. Freezing: Assemble uncooked tenders on a parchment-lined baking sheet and freeze solid. Transfer to a zip-top bag and freeze for up to 2 months. Bake from frozen at 425°F / 218°C, adding 3-4 minutes to the cook time.

Nutrition

Keywords: Giada parmesan chicken tenders, crunchy chicken tenders, Parmesan crusted chicken, baked chicken tenders, healthy chicken tenders, easy dinner recipe, weeknight meal, chicken finger recipe

Find it online: https://giadacooks.com/crunchy-parmesan-chicken-tenders/