Oven Fried Parmesan Baked Chicken Tenders
Juicy chicken strips in a toasted panko and Parmesan crust, baked until golden with just a light spray of oil.
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.
Notes
Substitutions: Use chicken breast strips about 2/3 inch thick in place of tenderloins.
Tips: Toast the panko first and do not crowd the pan.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months.