Parmesan Crust Chicken Tenders
Enjoy crispy and flavorful Parmesan Crust Chicken Tenders without the guilt of frying. This recipe uses a simple oven-baking method to achieve a golden-brown, crunchy crust that's perfect for a quick weeknight meal. Serve with your favorite dipping sauces or as a protein-packed addition to salads.
Equipment
- Baking Sheet
- Parchment paper
- Shallow dishes (3)
- Whisk
- Measuring cups
- Measuring spoons
- Oven
- Meat thermometer
- Knife
- Cutting board
Ingredients
- 1.5 lbs Chicken Tenderloins
- ½ cup All-Purpose Flour
- 1 cup Grated Parmesan Cheese
- ½ cup Panko Bread Crumbs
- ¼ cup Olive Oil
- 2 cloves Garlic, minced
- 1 tsp Dried Italian Seasoning
- ½ tsp Salt
- ¼ tsp Black Pepper
- 2 Large Eggs
- 1 tbsp Milk or Water
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the chicken: If chicken tenderloins are thick, slice them lengthwise to create thinner strips.
- In a shallow dish, combine the grated Parmesan cheese, Panko bread crumbs, olive oil, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly.
- In another shallow dish, whisk together the eggs and milk (or water).
- Place the flour in a third shallow dish.
- Take each chicken tenderloin and dredge it in the flour, making sure to coat it completely. Shake off any excess flour.
- Dip the floured chicken into the egg wash, ensuring it's fully coated. Let any excess drip off.
- Press the chicken tenderloin into the Parmesan-Panko mixture, pressing firmly to ensure the coating adheres well. Coat both sides completely.
- Place the breaded chicken tenderloins on the prepared baking sheet, spacing them evenly apart.
- Bake in the preheated oven for 18-22 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
- For extra crispiness, broil the chicken for the last 1-2 minutes, watching carefully to prevent burning.
Notes
For best results, use freshly grated Parmesan cheese and Panko breadcrumbs. Don't overcrowd the baking sheet to ensure the chicken gets crispy. To store leftovers, place in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results. Consider adding a pinch of cayenne pepper to the Parmesan mixture for a spicy kick.