Crispy Baked Parmesan Chicken Tenders in Just 30 Minutes

Let me tell you about my latest kitchen victory – these Baked Parmesan Chicken Tenders have become my secret weapon for getting my picky eaters to actually ask for seconds! Gone are the days of greasy fried chicken fingers – these golden crispy bites deliver all that satisfying crunch without the oil-bath aftermath. The magic happens when that Parmesan cheese meets the breadcrumbs, creating a crust so flavorful you won’t miss the deep fryer one bit.

What makes these tenders special? They’re simple enough for busy weeknights but fancy enough to serve at playdates. Just wait until you see your kids’ faces light up when you pull these golden beauties from the oven – I swear mine start doing a little happy dance when they smell the garlic and Parmesan wafting through the kitchen!

Why You’ll Love These Baked Parmesan Chicken Tenders

These golden beauties are about to become your new weeknight hero! Here’s why:

• Crispy without the guilt: All that crunch comes from baking, not deep frying
• Ready in 30 minutes: Faster than takeout on busiest nights
• Kid-approved magic: My pickiest eater calls them “chicken candy”
• Dressing room for flavors: Perfect with any dip from ketchup to fancy aiolis

Kid-Friendly and Nutritious

Lean chicken packs protein while the Parmesan adds that umami kick without loading up on salt. Just a touch of olive oil keeps them light but still gives that irresistible crispy coating every kid (and let’s be honest, adult) craves!

Ingredients for Baked Parmesan Chicken Tenders

Gather these simple ingredients – I bet you’ve got most in your pantry already! The Parmesan is key here, so don’t skimp on quality. And trust me, fresh garlic powder makes all the difference compared to that sad jar that’s been sitting there since last Christmas.

• 1 lb chicken tenders (trim off any weird bits, or slice breasts into strips)
• 1 cup breadcrumbs (I like panko for extra crunch!)
• ½ cup grated Parmesan (the powdery stuff in the green can works, but fresh is magic)
• 1 tsp garlic powder (smell it – if it doesn’t make you hungry, it’s too old)
• 1 tsp paprika (smoked if you’re feeling fancy)
• ½ tsp salt (I use kosher – it sticks better)
• ¼ tsp black pepper (freshly ground if possible)
• 2 large eggs (they bind everything together)
• 2 tbsp olive oil (just enough to help them crisp up)

See? Nothing crazy – just good, simple ingredients that transform into something your family will beg for. Now let’s get cooking!

How to Make Baked Parmesan Chicken Tenders

Okay friends, let’s get these golden beauties in the oven! I promise it’s easier than you think – just follow these simple steps for the crispiest, most flavorful chicken tenders your kids will go nuts for.

Preheat and Prep the Coating

First things first – crank that oven to 400°F (200°C) so it’s nice and hot when our tenders go in. While that’s heating up, mix your breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper in a shallow bowl. Give it a good stir – you want every bite packed with flavor!

Coat and Bake to Perfection

Now the fun part! Beat those eggs in another bowl. Working with one tender at a time, dip it in the egg wash (let excess drip off), then press it firmly into the breadcrumb mixture. Really pack those crumbs on there – this is your crispy armor! Lay them on a greased baking sheet about an inch apart. Don’t skip the olive oil drizzle – this is what makes them golden brown instead of pale and sad!

Broiling for Extra Crispiness (Optional)

Want that next-level crunch? After baking 20 minutes, turn on the broiler for just 1-2 minutes. Watch them like a hawk though – that broiler can turn golden brown to burnt in seconds! Perfectly crispy tenders in under 30 minutes – how awesome is that?

Tips for the Best Baked Parmesan Chicken Tenders

After making these dozens of times (okay, maybe hundreds – my kids are obsessed!), I’ve picked up some foolproof tricks:

• Panko power: Swap regular breadcrumbs for panko – that extra crunch is life-changing!
• Space case: Give each tender room to breathe on the pan – overcrowding makes them steam instead of crisp
• Temp check: Use a meat thermometer to hit that perfect 165°F – no guesswork!
• Press it good: Really pack that coating on – pretend you’re giving each tender a crunchy hug
• Fresh is best: Bake immediately after coating – letting them sit makes the breading soggy

Follow these simple tips and you’ll have golden, crispy perfection every single time. Pinky promise!

Serving Suggestions for Baked Parmesan Chicken Tenders

Oh, the possibilities! These golden tenders are like the social butterflies of the dinner plate – they go with absolutely everything. For the kids? Classic ketchup or ranch are always winners (my littles call it “dippy sauce”). Feeling fancy? Try honey mustard or a quick garlic aioli!

Pair them with some carrot sticks and cucumber slices for a balanced meal, or go all comfort-food with creamy mashed potatoes. My personal favorite? Serving them over a crisp chopped salad – the warm tenders make the greens slightly wilt in the most delicious way. Leftovers (if you have any!) are amazing chopped up in wraps or tossed with pasta the next day.

Storing and Reheating Baked Parmesan Chicken Tenders

Here’s my no-fail method for keeping these tenders crispy even as leftovers (if they last that long!): Pop them in an airtight container and they’ll stay fresh in the fridge for about 3 days. When reheating, skip the microwave – it turns them soggy. Instead, give them a quick 5-minute trip in a 375°F oven or air fryer to bring back that perfect crunch. Trust me, they’ll taste just-baked all over again!

Nutritional Information for Baked Parmesan Chicken Tenders

Here’s the scoop – each serving (about 4 golden tenders) packs around 280 calories with a solid protein punch! Keep in mind these numbers are estimates since brands and ingredient sizes vary. The Parmesan adds calcium, while using olive oil instead of deep frying keeps the fat content reasonable. Not bad for something that tastes this indulgent, right?

FAQs About Baked Parmesan Chicken Tenders

Got questions? I’ve got answers! Here are the ones I get asked most about these golden crispy wonders:

Can I use chicken breast instead of tenders?

Absolutely! Just slice breasts into strips about 1-inch thick – they’ll bake in the same time. I actually do this when tenders are pricey at the store.

How do I make these gluten-free?

Easy swap – use gluten-free panko crumbs! I’ve also had great success with crushed gluten-free crackers or even almond flour for extra protein.

Can I Freeze These Chicken Tenders?

Yes! Freeze baked tenders in a single layer, then transfer to bags. Reheat at 375°F for 10-12 minutes straight from frozen – they crisp right back up!

What’s the Best Dipping Sauce?

Kids love ranch or honey mustard, but my personal fave is mixing mayo with a splash of lemon juice and extra Parmesan – trust me, it’s magic!

Why do mine come out soggy sometimes?

Usually means overcrowding the pan or not patting chicken dry first. Give them space to breathe and they’ll crisp up beautifully!

Rate This Recipe

Did your family go crazy for these tenders? Leave a quick rating below – I’d love to hear how yours turned out!

Print