Hey there!
If you’re looking for a chicken tender recipe that’s crispy, cheesy, and packed with flavor—you just found it. These Parmesan-Crusted Chicken Tenders are baked or pan-fried (your choice), coated in a golden layer of seasoned crumbs and grated parmesan, and they’re seriously addictive. Juicy on the inside, crunchy on the outside, and perfect for dipping.
🧂 What You’ll Need
- 1½ lbs chicken tenders or sliced chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 3/4 cup grated parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil spray or 2–3 tbsp olive oil (for pan-frying)
💛 Why I Love This Recipe
I made these one night when I didn’t feel like deep frying, and I haven’t looked back since. The parmesan gets melty and crisp in the oven or pan, and it adds a salty, nutty flavor that makes these tenders feel a little more grown up (but still super comforting).
- Crispy and cheesy with no deep fryer needed
- Panko + parmesan = golden, crunchy coating
- Bakes up beautifully or fries in just minutes
- Great on their own or sliced into salads or wraps
- Makes great leftovers too!
🍽️ Servings + Time
- Serves: 4
- Prep time: 15 minutes
- Cook time: 15–20 minutes
- Total time: 35 minutes
📊 Macros (Per serving – approx.)
- Calories: 340
- Protein: 32g
- Carbs: 15g
- Fat: 18g
🔬 Why This Recipe Works (Quick Science)
Panko breadcrumbs stay light and crispy while baking or frying. Parmesan melts just enough to help bind the crust and gives a cheesy bite. Using flour first helps the egg stick, and the egg helps the crumbs lock onto the chicken—giving that signature crunchy shell.
⚠️ Common Mistakes
- Skipping the flour: It’s what helps the egg grab onto the chicken.
- Using pre-shredded parmesan: Freshly grated melts and crisps way better.
- Crowding the pan or tray: Give the tenders room to crisp up!
- Not seasoning the breading: That’s where the flavor is—don’t skip it.
🍴 What to Serve With
- Marinara, ranch, or honey mustard
- A big Caesar salad
- Garlic roasted potatoes
- Steamed broccoli or green beans
- Pasta with olive oil and lemon
🔧 Tools You’ll Need
- 3 shallow bowls
- Baking sheet or skillet
- Wire rack (for baking, optional)
- Tongs
- Measuring cups + spoons
🔁 Substitutions + Variations
- Parmesan: Swap with pecorino romano or dairy-free cheese
- Breadcrumbs: Gluten-free panko works great
- Eggs: Use buttermilk or Greek yogurt as a binder if needed
- Add-ins: Try crushed red pepper or lemon zest in the breading for a twist
⏱ Make-Ahead Tips
- Bread the tenders and store covered in the fridge up to 8 hours before cooking
- Cooked tenders reheat great in the oven or air fryer
👨🍳 How to Make Parmesan-Crusted Chicken Tenders
Step 1: Set Up Your Breading Station
Add 1/2 cup flour to one shallow bowl. Beat 2 large eggs in another. In a third bowl, mix 1 cup panko, 3/4 cup grated parmesan, 1 tsp garlic powder, 1/2 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 2: Bread the Chicken
Coat each of the chicken tenders (1½ lbs) first in flour, then in egg, then press into the parmesan breadcrumb mix. Make sure each piece is fully coated.
Step 3: Bake or Pan-Fry
For baking:
Preheat oven to 425°F. Place tenders on a parchment-lined baking sheet or wire rack. Spray lightly with olive oil spray. Bake for 15–18 minutes, flipping halfway.
For pan-frying:
Heat 2–3 tbsp olive oil in a skillet over medium heat. Cook tenders in batches, 3–4 minutes per side, until golden and cooked through.
Step 4: Serve and Enjoy
Let chicken rest a minute, then serve hot with dipping sauce or over your favorite side.
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days
- Reheat in a 375°F oven or air fryer for 5–7 minutes until hot and crisp
- Don’t microwave—they’ll lose the crunch
❓ FAQ
Can I freeze these?
Yes! Freeze them cooked and cooled. Reheat in the oven at 400°F until hot and crispy.
Can I use chicken thighs?
Totally—just cut them into strips like tenders.
Is pan-frying better than baking?
Both are great. Baking is a little lighter and hands-off, pan-frying gives that deep golden crust.
Can I use regular breadcrumbs?
Sure, but panko gives the best crunch. Try toasting them first if using regular.
🧀 That’s a Wrap!
These Parmesan-Crusted Chicken Tenders are the kind of recipe you’ll come back to again and again. Crispy, cheesy, and totally satisfying—whether you dip ’em, toss ’em on a salad, or serve them with pasta. Let me know how you made them your own! 💬🙌
Happy cooking!