Baked Parmesan Chicken Tenders (Printable Format)

Golden chicken tenders baked with Parmesan and herbs for a crispy and flavorful finish.

# What You Need:

01 - 1.1 lb boneless, skinless chicken tenders

02 - 1/2 tsp salt

03 - 1/4 tsp black pepper

04 - 2/3 cup panko breadcrumbs

05 - 1/2 cup grated Parmesan cheese

06 - 1 tsp garlic powder

07 - 1 tsp dried Italian herbs (oregano, basil, thyme blend)

08 - 1/2 tsp paprika

09 - 2 large eggs

10 - 2 tbsp milk

11 - 2 tbsp olive oil (for greasing or drizzling)

01 - Set the oven to 425°F. Line a baking sheet with parchment paper or position a wire rack on the sheet and lightly grease with olive oil.

02 - Pat chicken tenders dry using paper towels. Season evenly with salt and black pepper.

03 - In a shallow bowl, whisk together eggs and milk until smooth.

04 - In another shallow bowl, mix panko breadcrumbs, Parmesan cheese, garlic powder, Italian herbs, and paprika.

05 - Dip each tender into the egg wash, allowing excess to drip off. Then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.

06 - Place coated tenders onto the prepared baking rack or sheet. Drizzle olive oil lightly over them to enhance crispness.

07 - Bake for 18 to 20 minutes, flipping once halfway through, until golden brown and internal temperature reaches 165°F.

08 - Remove from oven and allow the tenders to rest for 2 minutes prior to serving.

01 -

It's a healthier twist on the classic fried chicken tenders that still delivers that satisfying crunch you crave
The blend of Parmesan and Italian herbs creates a flavor combo that feels like a little celebration in every bite

02 -

Patting the chicken dry before seasoning is crucial—it gives you a crispier crust that sticks better
Using a wire rack spreads the heat evenly and prevents soggy bottoms, which changed everything for me

03 -

Pressing the breading firmly onto the chicken helps keep every bite perfectly crusted
The olive oil drizzle is the secret that makes these tenders irresistibly crispy without frying