Crispy Oven Baked Chicken Tenders
These oven baked chicken tenders have a crispy panko-Parmesan coating and juicy chicken inside. Ready in about 25 minutes, they're an easy family dinner that delivers plenty of crunch without frying.
Ingredients
- 2 eggs
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 500 g chicken tenders
- 100 g panko breadcrumbs
- 30 g Parmesan cheese finely grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Olive oil spray
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 400°F / 200°C (356°F convection / 180°C fan). Line a baking sheet with parchment paper and lightly spray with olive oil.
- Prepare the chicken by whisking together 2 eggs, 2 minced garlic cloves, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl. Add 1 lb (500 g) chicken tenders and toss until well coated.
- Make the coating by combining 1½ cup (100 g) panko breadcrumbs, ⅓ cup (30 g) finely grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika in a separate bowl.
- Coat the chicken by taking an egg-coated chicken tender and dredging it in the breadcrumb mixture, pressing gently so the coating adheres. Repeat with the remaining chicken tenders.
- Arrange the tenders in a single layer on the prepared baking sheet. Lightly spray the tops with olive oil.
- Bake for 7 minutes, then flip the tenders. Lightly spray the other side with olive oil and bake for another 7 minutes, or until golden and crispy and the chicken reaches 165°F / 74°C internally.
- Finish and serve by sprinkling over 1 tablespoon chopped parsley and serving immediately with your favorite dipping sauce.
Notes
Pat the Chicken Dry: I like to pat the chicken dry before coating it because the breadcrumbs stick better and bake up crispier.
Use Freshly Grated Parmesan: Fresh Parmesan blends into the coating more evenly and helps create a better golden crust.
Leave Space Between the Tenders: I always arrange them with a little room between each piece so they crisp instead of steaming.
Check the Thickest Tender First: Chicken tenders vary in size, so I check the thickest piece to make sure it's fully cooked without overbaking the rest.
Reheat in the Oven: I reheat leftovers in a hot oven for a few minutes to bring back the crispy coating.
Nutrition
Calories: 311kcal | Carbohydrates: 20g | Protein: 36g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 167mg | Sodium: 772mg | Potassium: 587mg | Fiber: 2g | Sugar: 2g | Vitamin A: 546IU | Vitamin C: 3mg | Calcium: 162mg | Iron: 2mg
