Description
Crispy, golden Baked Parmesan Chicken Tenders coated in a flavorful Parmesan-breadcrumb mixture, baked to perfection for a healthier twist on a classic.
Ingredients
1 pound chicken tenders
1 cup breadcrumbs (preferably panko for extra crunch)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and pepper to taste
2 large eggs
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- In a shallow bowl, mix together the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
- In another bowl, beat the eggs until well combined.
- Dip each chicken tender first in the beaten eggs, allowing any excess to drip off, then dredge it in the breadcrumb mixture, pressing gently to ensure the coating sticks.
- Place the coated chicken tenders on the prepared baking sheet. Drizzle or spray lightly with olive oil to help them crisp up.
- Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.
- Once done, remove from the oven and let the tenders rest for a few minutes. Garnish with chopped parsley before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat tenders in a 375°F (190°C) oven for 10-15 minutes or in an air fryer at 375°F for 5 minutes.
For a spicy kick, add cayenne pepper or chili flakes to the breadcrumb mixture.
To make this gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers.
For an herb twist, add fresh thyme, rosemary, or basil to the breadcrumb mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
