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Parmesan Crusted Chicken Tenders - Crispy, Juicy, and Easy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds chicken tenders (or chicken breasts cut into 1-inch-wide strips)
  • 1 cup panko breadcrumbs
  • 3/4 cup finely grated Parmesan cheese (preferably freshly grated)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 2 tablespoons milk or water
  • 1/3 cup all-purpose flour
  • 2 tablespoons olive oil (plus more for brushing or spraying)
  • Lemon wedges, for serving
  • Optional: chopped parsley for garnish
  • Optional dipping sauces: honey mustard, ranch, marinara, or garlic aioli

Method
 

  1. Preheat and prep: Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly brush or spray with oil. If using an air fryer, set it to 400°F (205°C).
  2. Set up the dredging station: Place the flour in one shallow bowl. In a second bowl, whisk the eggs with the milk. In a third bowl, combine panko, Parmesan, garlic powder, onion powder, paprika, salt, pepper, and olive oil. Toss to coat the crumbs evenly; this helps them crisp.
  3. Dry the chicken: Pat the chicken tenders dry with paper towels. This helps the coating stick and keeps the crust crunchy.
  4. Coat the chicken: Working one piece at a time, dredge in flour (shake off excess), dip in the egg mixture, then press into the Parmesan-panko mixture until well coated. Place on the prepared baking sheet in a single layer.
  5. Add a little oil: Lightly mist or brush the tops with oil. This boosts browning and crunch.
  6. Bake: Cook for 14–18 minutes, flipping once halfway through. Tenders are done when golden brown and the internal temperature reaches 165°F (74°C). Thicker pieces may need an extra 2–3 minutes.
  7. Air fryer option: Arrange in a single layer and cook at 400°F for 9–12 minutes, flipping halfway. Work in batches if needed.
  8. Rest and serve: Let the tenders rest for 3 minutes. Squeeze over a little lemon juice, sprinkle with parsley, and serve with your favorite sauces.