Parmesan Chicken Tenders

Parmesan Chicken Tenders are crunchy, golden, and oven-baked to perfection. I always serve them with my Cane’s sauce copycat!

Prep Time35

Cook Time25

Total Time1

Course: Dinner

Cuisine: American, Healthy

Keyword: Baked Parmesan Chicken Tenders

Servings: servings

Cost: $14.83

Equipment

Large sheet pan (15" x 21")
Cooling rack

Ingredients

Cooking spray
1 pound chicken tenderloins see note 1
1 cup buttermilk optional for marinating
1 cup panko breadcrumbs see note 2
1/2 cup freshly grated Parmesan cheese see note 3
1-1/2 teaspoons garlic powder
1-1/2 teaspoons paprika
2 tablespoons mayo
2 tablespoons flour
1 large egg
1 tablespoon Dijon-style mustard
Dipping sauce see note 4, optional

US - Metric

Instructions

Optional marinade: Trim fat and remove tendons (try this easy hack!). Place chicken in a container or bag, pour buttermilk over, and seal. Marinate 20 to 30 minutes (or up to overnight). Discard buttermilk and pat chicken dry.
In a shallow bowl, stir together panko and Parmesan. In a second bowl, whisk remaining ingredients into a thick batter. Using tongs, coat each tender in batter, then press into the panko mixture, using most of the breading. Generously spray one side with cooking spray.
Air Fryer: Heat air fryer to 400°F. Place tenders in a single layer (cook in batches, no more than 5 at a time). Cook 5 to 8 minutes, flip, spray the other side, and cook another 5 to 8 minutes until golden and internal temp reaches 160°F. Carryover heat brings it to 165°F. Check smaller tenders early.
Oven: Preheat oven to 400°F. Generously spray a large sheet pan. Place tenders spaced apart on the pan. Bake 10 minutes, flip, spray the other side, and bake 7 to 10 more minutes until internal temp reaches 160°F.
Make dipping sauce if using. Serve hot. These are best fresh and lose crispiness as they sit.

Notes

Note 1: If using chicken breasts, remove excess fat, pound to even thickness, and slice into strips about the size of tenders (around 3/4-inch thick). One pound of tenderloins is about 6 to 8 pieces.

Note 2: Panko creates a lighter, crunchier coating than regular breadcrumbs. Find it near breadcrumbs or flour.

Note 3: Use freshly grated Parmesan, not shelf-stable. It melts better and has much better flavor and texture.

Note 4: Dipping sauces

Chicken Dipping Sauce: Whisk until smooth:
1/2 cup mayonnaise
1/4 cup ketchup
1/4 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon white sugar, optional
1/4 teaspoon Tony Chachere's Creole seasoning

Honey Mustard: Whisk until smooth:
1/4 cup + 2 tablespoons mayo
1-1/2 teaspoons yellow mustard
3/4 teaspoon lemon juice
1-1/2 tablespoons honey
1 tablespoon honey BBQ sauce
1/4 teaspoon fine sea salt
1/8 teaspoon pepper

Nutrition Note: Calories do not include dipping sauces.

Storage: These are best fresh. For make-ahead, wait to bread in the panko-Parmesan mixture until just before baking for the crispiest result.

Nutrition