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Parmesan Chicken Tenders

This Parmesan chicken tender recipe is crispy, juicy, and full of cheesy, savory flavor. It is coated in a seasoned Parmesan and panko breadcrumb mixture, then baked until perfectly golden and crunchy. This recipe is an easy high-protein dinner that's perfect for busy weeknights and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ pounds chicken tenders
  • 2 tablespoons olive oil
  • 1 large egg
  • 2 tablespoons milk
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Cooking spray
  • 1 tablespoon chopped fresh parsley optional
  • Lemon wedges optional

Method
 

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Pat the chicken tenders dry with paper towels.
  3. In one shallow bowl, whisk together the egg and milk.
  4. In another bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.
  5. Lightly coat the chicken tenders with olive oil.
  6. Dip each tender into the egg mixture, then press it into the Parmesan breadcrumb mixture until evenly coated.
  7. Arrange the coated chicken tenders on the prepared baking sheet in a single layer.
  8. Lightly spray the tops with cooking spray.
  9. Bake for 18 to 20 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
  10. Let the chicken rest for 5 minutes before serving.
  11. Garnish with chopped parsley and serve with lemon wedges if desired.

Notes

  • Freshly grated Parmesan melts and browns better than pre-shredded cheese.
  • Use panko breadcrumbs for the crispiest coating.
  • Add a pinch of cayenne pepper for extra heat.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a 375°F oven or air fryer for 4 to 5 minutes to keep the coating crispy.