Parmesan baked chicken tenders have a golden, crunchy coating of toasted panko and cheese, yet they bake in the oven with only a light spray of oil.
A quick mustard and mayonnaise batter holds the crumbs on tight, and toasting the panko before breading gives it deep color that normally takes deep frying to achieve. They are easy enough for a weeknight and sturdy enough for a gathering platter.
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Why This Parmesan Baked Chicken Tenders Recipe Works
Toasting the panko on the baking sheet first means it is already golden when the tenders go into the oven. The crumbs do not need to brown on the chicken, so the meat never overcooks.
The batter mixes egg, mayonnaise, Dijon mustard, garlic, and a little flour into a thick coating. It clings to the chicken and adds moisture and flavor underneath the crust.
Parmesan stirred into the panko adds salty, nutty depth and helps the crust crisp. A final spray of oil is all the fat the tenders need.
Ingredients for Parmesan Baked Chicken Tenders
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 large egg, for the batter
- 1 tbsp mayonnaise, for the batter
- 1 1/2 tbsp Dijon mustard, for the batter
- 1 clove garlic, minced, for the batter
- 2 tbsp all purpose flour, for the batter
- 1/4 tsp kosher salt, for the batter
- 1/4 tsp black pepper, for the batter
- 1 lb chicken tenderloins, or chicken breast cut into 2/3 inch thick strips
- olive oil cooking spray, about 8 sprays, for the pan and the chicken
Panko. Panko stays crisper than regular breadcrumbs. Spread it thin so it toasts evenly.
Parmesan. Use finely grated Parmesan from a block for the ideal flavor and a golden crust.
Mayonnaise and Dijon. These replace a traditional flour and egg dip, making a thick, flavorful glue for the crumbs.
Chicken tenderloins. They are naturally tender and cook quickly. If you cut strips from breasts, keep them an even thickness.
Oil spray. Light, even coats of spray encourage browning. Skip heavy coats, which make the crumbs soggy.
How to Make Parmesan Baked Chicken Tenders
1. Heat the oven. Heat the oven to 400 degrees F.
2. Toast the panko. Spread the panko on a baking sheet and spray lightly with oil. Bake for 3 to 5 minutes until just light golden.
3. Mix the crumbs. Scrape the panko into a shallow bowl and stir in the Parmesan.
4. Make the batter. Whisk the egg, mayonnaise, Dijon, garlic, flour, salt, and pepper with a fork in a separate bowl.
5. Coat the chicken. Add the chicken to the batter and mix until every piece is coated.
6. Crumb the tenders. Lift each piece into the crumbs, sprinkle crumbs over the top with your other hand, and press them on so they stick. Place on the baking sheet.
7. Spray. Spray the tops lightly with oil.
8. Bake. Bake for 15 minutes for small tenders or 18 minutes for larger ones, until the center reaches 165 degrees F. Do not bake longer than 20 minutes or the chicken will dry out.
How to Serve Parmesan Baked Chicken Tenders
Serve the tenders hot with ranch or honey mustard for dipping. A plate of air fryer broccoli with Parmesan and a scoop of mashed potatoes and gravy turn them into a full dinner, while an Italian house salad keeps the plate fresh. For a gathering, add strawberry pineapple mojito to the table.
How to Store and Reheat Parmesan Baked Chicken Tenders
Cool the tenders within 2 hours and refrigerate in an airtight container for 3 to 4 days. To reheat, place them on a baking sheet in a hot oven at 400 degrees F for a few minutes until the crust crisps and the center reaches 165 degrees F. Freeze cooled tenders for up to 3 months and reheat from frozen, adding a few minutes to the time.
Tips and Variations for Parmesan Baked Chicken Tenders
Keep the crumbs light. Do not overpack the panko on the sheet, because a thin layer toasts evenly.
Watch the color. Panko goes from blond to burnt in seconds, so check it at 3 minutes.
Use one hand for wet and one for dry. This keeps your fingers from clumping with crumbs.
Do not crowd the pan. Leave space between tenders so hot air circulates and the crust crisps.
Skip the extra salt. Parmesan and Dijon already season the coating, so taste before adding more.
Pick your dip. Ranch, honey mustard, barbecue sauce, and marinara all work well.
Change the cheese. Pecorino gives a sharper flavor if you like a stronger bite.
Food safety. For general guidance on cooling and storing leftovers, see the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Parmesan Baked Chicken Tenders
What are parmesan baked chicken tenders?
They are strips of chicken coated in a mustard and mayonnaise batter, rolled in toasted panko and Parmesan, and baked until crisp instead of fried.
How do I make parmesan baked chicken tenders extra crispy?
Toast the panko first, press the crumbs on firmly, spray the tops lightly with oil, and bake on a rack if you have one.
Can I freeze parmesan baked chicken tenders?
Yes. Freeze fully cooled tenders on a tray, then pack them in a bag for up to 3 months. Reheat in a hot oven at 400 degrees F until the center is 165 degrees F.
Can I use chicken breast instead of tenderloins?
Yes. Cut the breast into strips about 2/3 inch thick, and bake as directed, checking for 165 degrees F.
What dip goes ideal with the tenders?
Honey mustard and ranch are the classics, but a spoonful of marinara or barbecue sauce is just as good.
Oven Fried Parmesan Baked Chicken Tenders
Equipment
- Baking sheet
- Mixing bowls
- Instant read thermometer
Ingredients
Main Ingredients
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 large egg for the batter
- 1 tbsp mayonnaise for the batter
- 1 ½ tbsp Dijon mustard for the batter
- 1 cloves garlic minced, for the batter
- 2 tbsp all purpose flour for the batter
- ¼ tsp kosher salt for the batter
- ¼ tsp black pepper for the batter
- 1 lb chicken tenderloins or chicken breast cut into 2/3 inch strips
- 1 olive oil cooking spray about 8 sprays
Instructions
Cooking
- Toast. Heat the oven to 400 degrees F, spread the panko on a sprayed baking sheet, and bake 3 to 5 minutes until light golden.
- Mix. Combine the toasted panko with the Parmesan, and whisk the batter ingredients in a second bowl.
- Coat. Toss the chicken in the batter, then press each piece into the crumbs until covered.
- Spray. Arrange the tenders on the baking sheet and spray the tops lightly with oil.
- Bake. Bake 15 to 18 minutes until golden and 165 degrees F in the center, and no longer than 20 minutes.
