Oven-Baked Crispy Parmesan Chicken Tenders Recipe

Crispy. Juicy. Flavorful. Few things are more universally loved than a well-made chicken tender. Whether you’re cooking for kids, prepping a weeknight dinner, or just craving comfort food with a crunch, chicken tenders deliver every time. But these aren’t your average fried, fast-food nuggets. These are oven-baked tenders—golden, crisp on the outside, tender and juicy on the inside, and bursting with the umami goodness of real Parmesan cheese.

This version of chicken tenders brings all the satisfaction of a deep-fried classic but without the excess oil and mess. The secret lies in the coating technique and the balance of flavors. A mixture of Panko breadcrumbs and freshly grated Parmesan forms the ultra-crispy outer crust, while a seasoned flour base and egg wash help everything adhere perfectly. The tenders are baked—not fried—at high heat to achieve that desirable golden crunch while keeping the inside moist and flavorful.

Not only is this method healthier and easier, but it also opens the door to endless variations. Want a spicy kick? Add cayenne to the flour mix. Going low-carb? Try using almond flour and pork rinds. Serving a crowd? Double the batch and prep ahead.

In this extensive guide, you’ll learn everything from ingredient selection to advanced tips for oven-baking perfection. We’ll also cover what sides to serve, how to store leftovers, air fryer alternatives, gluten-free adaptations, and more.

Whether you’re an experienced home chef or new to the kitchen, you’ll walk away with a go-to recipe that you can rely on again and again.

Let’s get into it.

Step-by-Step Instructions (Approx. 1,500+ words with technique)

Step 1: Prep the Chicken

1. If using whole chicken breasts, slice them lengthwise into uniform strips, about 1 inch wide.

2. Pat the chicken dry with paper towels. This helps the coating stick better.

3. Optional: Brine chicken in lightly salted water (1 tbsp salt to 2 cups water) for 30 minutes to enhance juiciness. Rinse and dry thoroughly before breading.

Step 2: Set Up Your Breading Station

1. Bowl 1 (Flour Dredge): Combine flour, salt, pepper, garlic powder, onion powder, and paprika. Stir well.

2. Bowl 2 (Egg Wash): Beat the eggs with the milk until fully combined.

3. Bowl 3 (Parmesan Coating): Mix Panko, Parmesan, Italian seasoning, and parsley.

Pro Tip: Grate your Parmesan finely so it mixes evenly with the breadcrumbs and sticks well.

Step 3: Bread the Chicken

1. Take one chicken tender at a time.

2. Dredge in flour, shaking off the excess.

3. Dip in egg wash, letting excess drip off.

4. Press into the Parmesan-Panko mix, coating all sides. Gently press to help it stick.

5. Place each breaded tender on a plate or directly onto a wire rack set over a baking sheet.

Repeat for all chicken pieces.

Step 4: Prepare for Baking

1. Preheat oven to 425°F (220°C).

2. Line a baking sheet with parchment paper or foil.

3. Optional but best: Place a wire rack over the baking sheet and spray it lightly with oil.

4. Arrange the breaded chicken tenders in a single layer, not touching.

Why the rack? It allows hot air to circulate beneath the tenders, creating an evenly crisp bottom without flipping.

5. Spray the tops of the tenders lightly with cooking spray or olive oil to encourage browning.

Step 5: Bake the Tenders

• Bake in the center rack for 18–22 minutes, or until the chicken is golden and crisp.

• Internal temperature should reach 165°F (74°C).

• No need to flip if using a wire rack.

For Extra Crunch: Turn broiler on high for 1–2 minutes at the end—watch carefully to avoid burning.

Step 6: Rest and Serve

1. Remove tenders from oven and let rest for 3–5 minutes.

2. Garnish with chopped parsley or a sprinkle of extra Parmesan.

3. Serve hot with dipping sauces like ranch, honey mustard, garlic aioli, or marinara.

4. Add lemon wedges on the side to brighten flavors.

 Variations and Add-Ons

🔹 Spicy Tenders

• Add ½ tsp cayenne to flour and 1 tbsp hot sauce to the egg wash.

🔹 Low-Carb/Keto

• Use almond flour in place of all-purpose flour.

• Swap Panko for crushed pork rinds mixed with Parmesan.

🔹 Gluten-Free

• Use gluten-free breadcrumbs or crushed cornflakes.

• Sub rice flour for the all-purpose.

🔹 Air Fryer Instructions

• Preheat to 400°F (200°C).

• Arrange tenders in a single layer.

• Cook 10–12 minutes, flipping halfway through.

Tips for Perfect Chicken Tenders

• Always dry chicken before dredging.

• Use fresh, real Parmesan—not pre-grated.

• Don’t skip spraying oil on top—it’s essential for crispiness.

• A wire rack = crispier, evenly cooked tenders.

• Letting tenders rest prevents moisture loss.

What to Serve With Parmesan Chicken Tenders

• Garlic mashed potatoes

• Roasted broccoli or green beans

• Creamy coleslaw

• Caesar salad

• Pasta with marinara

• Sweet potato fries or baked wedges

A Brief History of the Chicken Tender

While chicken tenders may feel like a fast-food invention, they actually date back to 1950s America, where breaded chicken strips were introduced as a convenient and kid-friendly meal. The popularity skyrocketed in the 1980s as fast-food chains competed with nugget-style items. Today, oven-baked versions have gained popularity for offering the same indulgence with less guilt—made even better with gourmet upgrades like Parmesan, herbs, and scratch-made dipping sauces.

FAQs

Q: Can I use chicken thighs?
Yes, but cook time may vary. Make sure to trim excess fat.

Q: Why is my coating falling off?
Tenders may be too wet, or egg wash not thick enough. Always press crumbs firmly.

Q: Can I double the recipe?
Absolutely. Use two baking sheets and rotate trays halfway through.

Final Thoughts

Oven-Baked Crispy Parmesan Chicken Tenders are the perfect balance of homemade comfort and elevated flavor. They’re easy to customize, quick to prepare, and endlessly satisfying. Once you master this recipe, it will become a regular in your weeknight rotation—and even a favorite at parties and potlucks.