Baked chicken tenders usually lie. Soggy. Bland. Sad. Not these. Parmesan and panko create a shatteringly crisp crust. The oven does the work. No grease. No guilt. Just tenders that disappear before they hit the plate.
Step-by-Step Instructions
1
1
Preheat & Prep
Preheat oven to 400°F (200°C). Line a baking sheet with foil. Place a wire rack on top. Spray rack with cooking spray.
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2
Set Up Breading Station
- Bowl 1: Flour.
- Bowl 2: Eggs, beaten.
- Bowl 3: Panko, Parmesan, garlic powder, paprika, salt, and pepper mixed together.
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3
Bread Tenders
- Pat chicken dry. Dip each tender in flour (shake off excess).
- Dip in egg, letting excess drip off.
- Coat in panko-Parmesan mixture, pressing firmly to adhere.
4
4
Bake
- Place tenders on the wire rack in a single layer. Spray tops generously with cooking spray.
- Bake 15-18 minutes, flipping once halfway, until golden brown and cooked through (165°F / 74°C internal).
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5
Serve
Serve hot with your favorite dipping sauce. Watch them vanish.
Summary
Prep Time: 15 min | Bake Time: 18 min | Total: 33 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
Fridge: 4 days. Freezer: 3 months (freeze after breading, before baking). Reheat in oven or air fryer at 375°F for 8-10 minutes (crispy returns). Never microwave — soggy sadness.
