Baked Parmesan Chicken Tenders

I still remember the first time I made these Baked Parmesan Chicken Tenders on a busy weeknight, searching for something both quick and comforting. The golden crust and herby aroma instantly turned an ordinary dinner into something special.

One evening, when unexpected guests showed up, I whipped these up in no time and everyone was impressed by how tender and flavorful each bite was, proving that quick can still mean impressive.

Ingredients

• Chicken: I reach for chicken breast tenders because they cook evenly and are perfect for coating; if you use whole breasts, just cut them into strips.
• Breading: Panko breadcrumbs are essential for that extra crunch, and freshly grated Parmesan adds depth.
• Dredging: The egg and milk wash helps the coating stick perfectly and keeps the tenders juicy inside.
• Greasing: Olive oil or nonstick spray ensures the crust crisps up beautifully in the oven without sticking.

Instructions

Get Everything Ready:

Preheat your oven and line a baking sheet with parchment, lightly greasing it so nothing sticks while baking.

Mix the Magic Coating:

Whisk eggs and milk in one bowl, and in another, combine panko, Parmesan, dried herbs, and spices, breathing in the aromatic blend.

Coat the Chicken:

Pat dry chicken tenders, dip them first in the egg wash, then coat thoroughly with the breadcrumb mixture, feeling the textures change under your fingers.

Arrange and Prep for Baking:

Place tenders on the sheet in a single layer, and drizzle or spray with olive oil to achieve that irresistible golden crust.

Bake to Perfection:

Pop them in the oven, flipping halfway so each side browns beautifully and the tenders reach juicy, safe internal temps.

Serve and Enjoy:

Offer with your favorite dipping sauces and watch them disappear fast.

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This dish quickly became more than just dinner; it’s a cozy, satisfying reminder that even busy nights can have homemade magic and warmth shared around the table.

Keeping It Fresh

To keep the tenders crispy when reheating, use a toaster oven or conventional oven instead of the microwave so they regain their crunch rather than turning soggy.

Serving Ideas That Clicked

We love pairing these tenders with a honey mustard dipping sauce or a simple marinara for a little zesty twist; both add a delightful contrast to the savory crust.

Making It Ahead for the Freezer

I often prepare the coated tenders ahead and freeze them on a tray before moving to a sealed bag; when ready, they bake straight from frozen with just a few extra minutes.

• Remember to separate pieces when freezing so they don't clump together.
• Defrosting isn't necessary but can reduce baking time if you want to speed things up.
• Avoid overcooking by checking for that golden brown color and using a meat thermometer for perfect juiciness.

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Thanks for chatting with me about this recipe! I hope it becomes one of your go-to meals when you want something tasty and fuss-free.

Recipe Questions & Answers

→ What is the best way to achieve extra crispiness?

Use only panko breadcrumbs and lightly drizzle olive oil over the coated tenders before baking to enhance crispiness.

→ Can I substitute Italian herbs with fresh herbs?

Yes, fresh parsley or basil can replace dried Italian herbs for a fresher flavor profile.

→ How do I ensure the chicken is fully cooked?

Bake until the coating is golden and the internal temperature reaches 75°C (165°F) for safe consumption.

→ Are there gluten-free options for the coating?

Gluten-free breadcrumbs can be used as a substitute to suit gluten-free dietary needs.

→ What dipping sauces pair well with these tenders?

Marinara, honey mustard, and ranch dips complement the tender's flavor beautifully.