Baked Parmesan Chicken Tenders

There's something magical about the smell of chicken tenders baking in the oven—it fills the kitchen with this golden, savory warmth that somehow makes everyone gravitate toward the stove. I discovered this recipe one weeknight when I was tired of the usual fried versions, yet my family still wanted that crispy, satisfying bite. The trick of coating them in Parmesan and panko turned out to be the secret that made them taste just as indulgent while actually being better for us.

I remember my partner standing at the counter, fork in hand, stealing a bite of chicken tender straight off the cooling rack before I could even plate them. That moment of spontaneous approval—no hesitation, no critique—told me this recipe had staying power. It's become the one we make when friends drop by with kids, or when we need something comforting that doesn't require an apology for being too indulgent.

Ingredients

• Chicken tenders or breast strips (500 g): Pat them dry before breading so the coating actually sticks instead of sliding off into the pan.
• Egg and milk (1 large egg and 60 ml): This is your binding agent—the thing that makes the breadcrumb mixture cling like it's meant to be there.
• All-purpose flour (60 g): This base layer helps everything adhere and creates a subtle crispy layer underneath the panko.
• Panko breadcrumbs (80 g): Regular breadcrumbs are fine, but panko gives you that restaurant-quality crunch that justifies baking instead of frying.
• Grated Parmesan cheese (50 g): Use freshly grated if you can—the pre-shredded stuff has anticaking agents that make it less likely to brown evenly.
• Garlic powder and paprika (1 tsp each): These season the coating so every bite tastes intentional, not bland.
• Olive oil (2 tbsp): This light spray or drizzle is what pushes the tenders from soft-baked to genuinely crispy.
• Greek yogurt or mayonnaise (120 ml): Greek yogurt makes a tangier sauce that tastes lighter, while mayo gives you that classic richness.
• Dijon mustard and ketchup (1 tbsp each): These two together create a balance between tangy and sweet that's hard to replicate.
• Lemon juice and smoked paprika (1 tsp and 1/2 tsp): These finish the sauce with brightness and depth.

Instructions

Set up your oven and prep the pan:

Preheat to 220°C and line your baking sheet with parchment paper—this prevents sticking and makes cleanup almost disappear.

Create your breading station:

Three bowls in a row: flour, egg-milk mixture, and the panko-Parmesan blend. This assembly line method feels tedious for about 30 seconds, then becomes meditative.

Dry and coat the chicken:

Pat each tender dry with paper towels—moisture is the enemy of crispiness. Dredge in flour, dip in egg, then roll in breadcrumbs until every surface is covered.

Arrange and oil:

Place tenders on your prepared sheet in a single layer, then spray or lightly drizzle with olive oil. This is the move that makes them actually crispy.

Bake with a flip:

Bake for 18 to 20 minutes, flipping halfway through. They should be golden and register 74°C internally when you check with a thermometer.

Make the sauce while they bake:

Whisk together your yogurt or mayo, mustard, ketchup, lemon juice, and smoked paprika in a small bowl. Taste and adjust salt and pepper—this is when the sauce reveals itself.

Serve warm:

Let the tenders rest for a minute, then serve alongside the sauce. That moment when someone dips their first piece is when you know it worked.

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The real moment this recipe became something special was when my five-year-old nephew asked if he could have these instead of his usual chicken nuggets at family dinner. There's a difference between food that fills you and food that makes you feel cared for, and somehow baking instead of frying never diminished that feeling one bit.

Why Baking Changes Everything

Baking chicken tenders flipped my understanding of crispy food. I used to think the crunch had to come from deep oil, but the right coating and a light spray of oil in a hot oven delivers almost the same satisfaction without your kitchen smelling fried for three days afterward. The texture comes from panko's airy structure and high heat, not from submersion.

The Sauce Is Where the Magic Happens

The dipping sauce isn't just an afterthought—it's actually the thing that ties the whole dish together and makes people remember it. The combination of mustard's tang, ketchup's sweetness, and yogurt's creaminess creates something that tastes more complex than its five ingredients suggest. Every time I've added a second sauce option at the table, people end up preferring the homemade version.

Shortcuts and Swaps That Actually Work

This recipe is forgiving enough that you can adapt it to what you have on hand without sacrificing quality. I've made it with regular breadcrumbs when panko wasn't available, swapped the full amount of Parmesan for half Parmesan and half pecorino, and once even used mayo exclusively in the sauce when I was out of yogurt. The core formula stays solid.

• Add a pinch of cayenne to the breadcrumb mixture if you want subtle heat without overwhelming the other flavors.
• Make extra sauce and refrigerate it in a sealed container for up to five days—it becomes a condiment you'll use on everything.
• If you're cooking for someone who's gluten-free, swap the flour and panko for their gluten-free equivalents without changing anything else.

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This recipe has become my go-to when I want to feel like I'm doing right by people I cook for. It's simple enough to feel relaxed while making it, but it tastes like you actually put thought into the meal.

Recipe Q&A

→ What makes these chicken tenders crispy?

The combination of panko breadcrumbs and grated Parmesan creates a crunchy, golden crust when baked, enhanced with a light drizzle of olive oil.

→ How do I ensure the chicken is cooked properly?

Bake the tenders until the internal temperature reaches 74°C (165°F) and the coating is golden brown, typically 18-20 minutes.

→ Can I substitute the dipping sauce ingredients?

Yes, you can swap Greek yogurt with mayonnaise for a richer sauce or adjust spices to suit your taste preferences.

→ Is there a gluten-free alternative for the coating?

Use gluten-free flour and gluten-free breadcrumbs to maintain the crispy texture while making it gluten-free.

→ Can I add extra spice to the coating?

Adding a pinch of cayenne pepper to the breadcrumb mixture will provide a subtle spicy kick.