Baked Parmesan Chicken Tenders (Printer-friendly)
Golden-baked chicken tenders coated in Parmesan and panko with a tangy dipping sauce for a family-friendly meal.
# What You’ll Need:
→ Chicken Tenders
01 - 1.1 lb chicken tenders or chicken breast strips
02 - 1 large egg
03 - 1/4 cup milk
04 - 1/2 cup all-purpose flour
05 - 1 cup panko breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon paprika
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 2 tablespoons olive oil (for drizzling or spraying)
→ Dipping Sauce
12 - 1/2 cup Greek yogurt or mayonnaise
13 - 1 tablespoon ketchup
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon lemon juice
16 - 1/2 teaspoon smoked paprika
17 - Salt and pepper to taste
# How to Make It:
01 - Set oven to 425°F and line a baking sheet with parchment paper or lightly grease it.
02 - Arrange three shallow bowls: place flour in the first, beat egg and milk together in the second, and combine panko, Parmesan, garlic powder, paprika, salt, and pepper in the third.
03 - Pat chicken tenders dry, dredge each in flour, dip into the egg mixture, then fully coat with the breadcrumb-Parmesan blend. Lay coated tenders on the baking sheet.
04 - Lightly drizzle or spray olive oil over the coated chicken pieces to enhance crispiness.
05 - Bake for 18 to 20 minutes, flipping halfway through, until tenders are golden and reach an internal temperature of 165°F.
06 - Combine Greek yogurt or mayonnaise, ketchup, Dijon mustard, lemon juice, smoked paprika, salt, and pepper in a small bowl; mix until smooth.
07 - Serve the baked chicken tenders hot accompanied by the prepared dipping sauce.
# Expert Tips:
01 -
- They bake instead of fry, so you get that golden crunch without the oil splatter and cleanup headache.
- Homemade dipping sauce beats anything store-bought, and it takes about the time it takes the tenders to bake.
- The whole meal comes together in 35 minutes, making it a weeknight savior when you need something fast but feel-good.
02 -
- Wet chicken equals soggy tenders—patting them dry before breading is non-negotiable if you want that satisfying crunch.
- Flipping halfway through matters more than you'd think; it ensures both sides turn equally golden instead of one side staying pale.
03 -
- Freshly grated Parmesan browns better and tastes brighter than the pre-shredded kind, so it's worth the 30 seconds with a box grater.
- Spray the tenders with cooking spray instead of drizzling oil if you want more even coverage and less mess.