Crispy Parmesan Baked Chicken Tenders: The Ultimate Easy Oven & Air Fryer Recipe
Say goodbye to bland, frozen chicken nuggets and hello to these incredibly delicious, **Parmesan Baked Chicken Tenders**! Perfectly crispy on the outside, tender and juicy on the inside, and packed with savory Parmesan flavor, these tenders are a guaranteed family favorite. Whether you opt for the quick convenience of your air fryer or the consistent crisp of your oven, you’ll have a mouthwatering meal ready in just 30 minutes. This recipe is not only fast and easy, making it ideal for busy weeknights, but it also offers a healthier twist on a beloved comfort food, without sacrificing any of the satisfying crunch you crave.
Table of Contents
- Why Choose Homemade Chicken Tenders?
- How Long Do You Bake Chicken Tenders?
- Essential Ingredients for Perfect Parmesan Tenders
- How to Make Parmesan Crusted Chicken Tenders
- Air Fryer Chicken Tenders for Extra Speed
- Delicious Dipping Sauces
- Pro Tips and Variations
- Storing and Reheating Your Tenders
- More Baked Chicken Recipes You’ll Love
- Parmesan Baked Chicken Tenders Recipe
Why Choose Homemade Chicken Tenders?
Chicken tenders are a universally loved dish, whether you call them chicken fingers, popcorn chicken, or “tendies” like my boys do. While frozen options are convenient, making them from scratch offers a superior experience. When you prepare Parmesan baked chicken tenders at home, you have complete control over the ingredients, ensuring a fresher taste and avoiding unnecessary additives. You can achieve that essential shatteringly crispy crunch and a wonderfully juicy interior that often gets lost in pre-packaged varieties. Plus, it’s incredibly satisfying to know you’re serving your family a wholesome, homemade meal that tastes far better than anything from the freezer aisle.
How Long Do You Bake Chicken Tenders?
For these easy, cheesy, and crispy Parmesan chicken tenders, the oven is your ally, but a high temperature is key! Preheat your oven to a robust **475°F (245°C)**. I know it seems hot, but this intense burst of heat is crucial for two reasons: it ensures the breadcrumbs achieve a truly shatteringly crispy texture, and it cooks the chicken through quickly and efficiently. At this temperature, your tenders will be perfectly cooked in a mere 15 minutes. Remember to always use a meat thermometer to ensure the internal temperature of the thickest part of the chicken reaches 165°F (74°C) for food safety. This high-heat method locks in moisture while creating that desirable golden-brown crust, making for the best oven-baked chicken tenders.
Essential Ingredients for Perfect Parmesan Tenders
Crafting these delectable chicken tenders requires just a few simple, high-quality ingredients. Here’s what you’ll need and why each component is important:
- Panko breadcrumbs: These are non-negotiable for truly crispy oven-baked chicken tenders. Panko breadcrumbs are Japanese-style breadcrumbs, known for their larger, flakier, and coarser texture compared to standard breadcrumbs. This unique characteristic allows them to absorb less oil and achieve an incredibly light and airy crispiness, far superior to what regular breadcrumbs can offer. If you absolutely don’t have Panko, regular breadcrumbs will work in a pinch, but the final texture won’t be as crunchy. For a gluten-free option, look for gluten-free Panko.
- Parmesan cheese: This is where the rich, savory flavor comes from. While pre-grated Parmesan can be used for convenience, freshly grated Parmesan cheese makes a significant difference. It melts more smoothly, incorporates better into the breading, and provides a much more robust and authentic nutty flavor, elevating your chicken tenders from good to gourmet.
- All-purpose flour: The initial dredge in flour creates a dry surface that helps the egg wash adhere better to the chicken. This acts as a foundational layer, ensuring the breadcrumb mixture sticks firmly to every tender. For those with dietary restrictions, gluten-free flour can be substituted with excellent results.
- Eggs: Eggs serve as the crucial binder in our breading station. After the flour, dipping the chicken tenders in whisked eggs provides the sticky surface needed for the Panko and Parmesan mixture to cling to. Without the eggs, your delicious breading would simply fall off.
- Chicken tenders: Pre-sliced chicken tenders are a time-saver, requiring minimal prep. However, if you have boneless, skinless chicken breasts on hand, simply cut them lengthwise into strips about ½ to ¾ inch thick. Aim for uniform size to ensure even cooking. Using fresh, high-quality chicken will always yield the best flavor and texture.
- Salt and Black Pepper: Essential seasonings to enhance the overall flavor profile of your tenders, complementing the Parmesan cheese and chicken perfectly. We’ll mix these directly into the breadcrumb coating.
- Cooking spray: This is an optional but highly recommended ingredient. A light spray on the breaded tenders before baking helps achieve that beautiful golden-brown color and extra crispiness, simulating a fried texture without the excess oil.
See the full recipe card below for precise measurements and detailed instructions.
How to Make Parmesan Crusted Chicken Tenders
Making these crispy Parmesan chicken tenders is incredibly straightforward. Follow these detailed steps to achieve perfect results in your oven:
- Prepare Your Baking Sheet: Begin by preheating your oven to the scorching hot temperature of 475°F (245°C). While the oven heats up, line a large baking sheet with parchment paper. This simple step is a game-changer for easy cleanup and also helps prevent sticking, ensuring your tenders get evenly crispy on the bottom.
- Set Up Your Breading Station: To streamline the breading process, set up a simple three-bowl dredging station. In your first medium bowl, place the all-purpose flour. In the second medium bowl, whisk the eggs thoroughly until they are uniformly yellow and slightly frothy. In the third, and arguably most important, medium bowl, whisk together the Panko breadcrumbs, grated Parmesan cheese, ½ teaspoon of black pepper, and ¼ teaspoon of salt. Make sure the ingredients are well combined to ensure every tender gets a delicious coating.
- Bread the Chicken Tenders: Take each chicken tender and dredge it first in the flour, ensuring it’s completely coated, then shake off any excess flour. Next, dip the floured chicken into the whisked eggs, allowing any excess egg to drip off. Finally, transfer the chicken to the cheesy breadcrumb mixture. Press the breadcrumbs firmly onto all sides of the chicken to ensure a thick and even coating. This firm press is vital for the breading to adhere well and create that signature crisp texture.
- Arrange on the Baking Sheet: Once breaded, carefully place each chicken tender onto your prepared baking sheet. It’s critical to arrange them with a couple of inches of space between each piece. Overcrowding the baking sheet will lead to steaming rather than crisping, resulting in soggy tenders. If necessary, use two baking sheets. For an extra golden-brown color and added crunch, lightly spray the tops of the tenders with cooking spray.
- Bake to Crispy Perfection: Place the baking sheet with the breaded chicken tenders into your preheated oven. Bake for 15 minutes, flipping them gently halfway through to ensure even browning and crispiness on both sides. The tenders are done when they are golden brown and cooked through, with an internal temperature of 165°F (74°C). Remove from the oven and serve immediately with your favorite dipping sauces.
Air Fryer Chicken Tenders for Extra Speed: If you’re “Team Air Fryer” and value even faster cooking times without compromising on crispiness, this method is for you! Preheat your air fryer to 360°F (180°C). Lightly grease the air fryer basket with cooking spray to prevent sticking. Place a single layer of breaded chicken tenders in the basket, being careful not to overcrowd. Air-fry for approximately 12 minutes, flipping them once halfway through the cooking process. This quick flip ensures that every inch of these quick-fix dippers achieves maximum crispiness and a beautiful golden finish. The air fryer circulates hot air, making it a fantastic tool for achieving that desired crunch in record time. Work in batches if necessary.
Delicious Dipping Sauces
Once these easy, cheesy, and crispy chicken tenders make their grand entrance onto your dinner table, the only remaining question is: “What and how many dipping sauces should join the party?” I’m a firm believer in variety when it comes to dipping and dunking, and luckily, these flavorful Parmesan tenders pair beautifully with a whole host of options. Here are some of my family’s favorite dips that perfectly complement the savory crunch of these chicken tenders:
- Spicy Ketchup: A classic with a kick!
- Marinara Sauce: For an Italian-inspired dip that highlights the Parmesan.
- Barbecue Sauce: Smoky and sweet, always a hit.
- Roasted Garlic Aioli: Creamy, rich, and bursting with garlic flavor.
- Buttermilk Ranch Dressing: A cooling and tangy favorite that’s perfect for chicken.
- Honey Mustard: The perfect balance of sweet and tangy.
- Sriracha Mayo: For those who love an extra fiery twist.
Pro Tips and Variations for Your Tenders
Elevate your Parmesan Baked Chicken Tenders even further with these expert tips and creative variations:
- Don’t Overcrowd the Pan: This is a golden rule for crispiness. Whether you’re using the oven or air fryer, ensure there’s enough space around each tender for air to circulate. Overcrowding leads to steaming, which means soggy breading.
- Use a Meat Thermometer: For peace of mind and perfectly cooked chicken, always use an instant-read meat thermometer. Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).
- Gluten-Free Option: Easily adapt this recipe by substituting regular all-purpose flour with your favorite gluten-free flour blend. Also, ensure you use gluten-free Panko breadcrumbs for the ultimate crispy texture.
- Add a Spicy Kick: If you enjoy a bit of heat, mix a pinch of cayenne pepper or a dash of smoked paprika into your breadcrumb mixture. This adds a subtle warmth and depth of flavor.
- Herb-Infused Tenders: Incorporate dried herbs like oregano, basil, or Italian seasoning into the Panko and Parmesan blend. This adds an aromatic dimension that complements the chicken beautifully.
- Cheese Variations: While Parmesan is classic, feel free to experiment with other hard, grated cheeses like Pecorino Romano for a sharper, saltier flavor, or a blend of Parmesan and Asiago for complexity.
- For Extra Flavor: Before breading, you can lightly season the chicken tenders directly with a little garlic powder and onion powder for an additional layer of savory taste.
Storing and Reheating Your Tenders
Making a batch of these Parmesan baked chicken tenders means you’ll likely have some delicious leftovers to enjoy later! Here’s how to properly store and reheat them to maintain their deliciousness:
Refrigerate: After cooking chicken tenders in the oven or air fryer, allow them to cool completely to room temperature. This is important to prevent condensation, which can make them soggy. Once cooled, **store them in an airtight container in the fridge for up to 3 days**. Properly sealed, they’ll be ready for a quick snack or another meal.
Freeze: To prepare for future meals, these tenders freeze beautifully. First, place the cooled tenders on a baking sheet in a single layer, ensuring they don’t touch. Freeze them until solid, which typically takes about 1-2 hours. Once frozen solid, transfer them to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. They can be **stored in the freezer for up to 3 months**.
Reheat: For the absolute crispiest results, I highly recommend reheating your chicken tenders in an air fryer. Preheat your air fryer to 375°F (190°C) and cook the tenders for 5-7 minutes, or until heated through and re-crisped. The next best option is to use your oven. Place the tenders on a baking sheet and reheat at 375°F (190°C) for 10-15 minutes, or until thoroughly heated and crispy. If you’re truly in a hurry, you can also reheat them in the microwave, but be aware that the coating won’t be as crispy, and the texture may be softer. For best results, avoid the microwave if crispiness is your priority.
More Baked Chicken Recipes You’ll Love
If you loved these crispy Parmesan baked chicken tenders, you’ll be thrilled to explore more of our easy and flavorful baked chicken recipes. From meatballs to stuffed breasts, there’s a delicious dish waiting to become your next family favorite:
- Baked Orange Chicken Meatballs
- Honey Balsamic Baked Chicken Thighs
- Broccoli Cheddar Stuffed Chicken Breasts
- Baked Chicken and Cheese Taquitos
- Crispy Baked Chicken Spring Rolls
- Baked Cheddar Dijon Chicken Tenders
- Baked Buffalo Chicken Meatballs
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Parmesan Baked Chicken Tenders
Ingredients
- 1 cup Panko breadcrumbs
- ½ cup grated Parmesan cheese
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup all-purpose flour
- 2 large eggs
- 1 ¼ lbs uncooked chicken tenders
- Cooking spray
Instructions
- Line a baking sheet with parchment paper. Preheat your oven to 475°F (245°C).
- Set up your breading station: In a medium bowl, whisk together the Panko breadcrumbs, Parmesan cheese, ½ teaspoon black pepper, and ¼ teaspoon salt. Place the all-purpose flour in a second medium bowl. In a third medium bowl, whisk the eggs thoroughly.
- Bread each chicken tender: Dredge each piece of chicken in the flour, shaking off any excess. Then, dip the chicken into the egg, coating it on all sides and shaking off any excess. Finally, transfer the chicken to the breadcrumb mixture, pressing it onto the chicken firmly on all sides to ensure the breadcrumbs adhere well. Place the breaded chicken tender on the prepared baking sheet, spacing them about 2 inches apart. Repeat with the remaining tenders. Lightly spray the top of the chicken tenders with cooking spray for a more golden brown color and extra crunch.
To bake the tenders in the oven:
- Bake the chicken tenders in the preheated oven (475°F / 245°C), turning them once halfway through, until they’re golden brown and cooked through (internal temperature of 165°F / 74°C), about 15 minutes total. Remove from the oven and serve immediately with your preferred dipping sauces.
To cook the tenders in an air fryer:
- Preheat the air fryer to 360°F (180°C). Lightly grease the basket with cooking spray, then transfer a single layer of breaded tenders into the basket, ensuring they are not overcrowded.
- Air-fry the tenders, flipping them once halfway through, until they are golden brown and cooked through (internal temperature of 165°F / 74°C), about 12 minutes total. Remove from the air fryer and serve immediately with your preferred dipping sauces. Work in batches if necessary.
Kelly’s Notes
- After cooking chicken tenders in the oven or air fryer, let the leftovers cool completely. Store them in an airtight container in the fridge for up to 3 days.
- To freeze, place the cooled tenders on a baking sheet in a single layer and freeze until solid, about 1-2 hours. Then, transfer them to a freezer-safe bag or container, removing as much air as possible. They can be stored in the freezer for up to 3 months.
- Reheating: For the crispiest results, I recommend reheating the chicken tenders in an air fryer at 375°F (190°C) for 5-7 minutes. The next best option is to use your oven. Place the tenders on a baking sheet and reheat at 375°F (190°C) for 10-15 minutes, or until heated through and crispy. If you’re in a hurry, you can also reheat them in the microwave, but the coating won’t be as crispy.
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