Description
Juicy chicken tenders coated in a golden, crunchy breadcrumb‑Parmesan crust—baked, not fried, for easy, crowd‑pleasing comfort food!
Ingredients
1 lb chicken tenders (or boneless chicken breasts cut into strips),½ cup all‑purpose flour,2 large eggs, whisked,1½ cups panko breadcrumbs,½ cup grated Parmesan cheese,1 tsp garlic powder,1 tsp paprika,½ tsp black pepper,Salt, to taste,Olive oil, for drizzling or spraying
Instructions
Step 1 – Prep & setup: Preheat oven to 425°F (220°C). Line a baking sheet with parchment and top with a wire rack (optional). Set up 3 bowls: flour, whisked eggs, and breadcrumb‑Parmesan seasoning (mix panko, Parmesan, garlic powder, paprika, and pepper).,Step 2 – Dredge chicken: Pat tenders dry and season with salt. Coat each in flour, dip in egg mixture, then press into breadcrumb mixture until fully coated.,Step 3 – Arrange & oil: Place tenders spaced on rack or sheet. Lightly drizzle or spray with olive oil to help crisping.,Step 4 – Bake: Bake for 18–22 minutes, flipping halfway, until crust is golden-brown and internal temperature reaches 165°F (74°C). Let rest 2 minutes before serving.
Notes
CRISPINESS TIP: A wire rack is ideal, but if unavailable, bake directly on the sheet and turn halfway.,GLUTEN-FREE OPTION: Substitute flour and panko with gluten-free versions.,STORAGE: Refrigerate in an airtight container up to 3 days. Freeze individually after baking; reheat in oven or air‑fryer for best texture.,SEASONING VARIATIONS: Add cajun, Italian herbs, or even a pinch of cayenne for a flavor twist.
