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.
Serves 4.
Step-by-Step Instructions
1
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.
2
2
Set Up Breading Station
- Bowl 1: beaten eggs.
- Bowl 2: mix panko, Parmesan, garlic powder, paprika, salt, and pepper.
3
3
Bread the Tenders
- Dip each tender in egg, then in panko mixture. Press firmly so crumbs stick.
- Place on prepared baking sheet.
4
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).
5
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.
