Wednesday, January 5, 2022

Breaded Parmesan Chicken Tenders

Parmesan chicken tenders are breaded and baked to perfection in under 30 minutes. Enjoy a restaurant-quality dish from your very own kitchen!

These breaded chicken tenders are delightfully tender and juicy on the inside, and the panko breadcrumbs and parmesan cheese form this incredible crunch.

Fresh rosemary ties it all up in the perfect flavor package. Oh, my mouth is watering just thinking about them!

Want these same flavors in a one-and-done meal? Enjoy my chicken parmesan meatballs, sliders, or one pot pasta recipes!

Or, skip the breading and make these air fried lemon bites for a lighter option. There’s still plenty of Italian flavor in the seasoning.

Breaded Parmesan Chicken Tenders dipped in marinara

Parmesan Chicken Tenders - Tips and Tricks

  • Don’t forget the oil! Spray a light mist over the tops of the parmesan chicken tenders before they go in the oven, then again when you flip them. This helps them to crisp and get that gorgeous brown color all over.
  • Add some heat. Include a dash of paprika in the breadcrumb mixture or try some red pepper flakes if you want them to be spicy! 
  • Not a fan of rosemary? Substitute dried basil or parsley and reduce the amount to 2 teaspoons total.
  • Make-ahead tip: I usually buy my poultry in bulk, which allows me to meal prep these tenders and plenty of shredded meat. I portion them in one batch increments before freezing, and they reheat perfectly in 10 to 15 minutes at 400°F.
breaded chicken tenders ingredients

Serving Suggestions

Marinara is the perfect pairing for these breaded chicken tenders - grab a jar from the store or whip up my homemade version in just 5 minutes!

These would also be delicious with buttermilk ranch or freshly made basil pesto. Add a green salad or some roasted veggies and you’ve got a simple meal the whole family will love.

If you want to get creative, line them in a casserole dish and cover with layers of mozzarella and tomato sauce. Bake until the cheese is melted and bubbly, then dig right in!

breaded chicken tenders dredging stations

Kitchen Tools You Will Need
  • Baking Sheet lined with aluminum foil
  • A gallon-sized ziplock bag makes it easier to coat each tender in flour, and it’s less messy too!
  • Shallow Bowls for dredging
  • Microplane/Zester - This creates the most delicate cheese shreds, which saves you from extra chopping! It’s also great for zesting citrus or grating garlic as well.
parmesan chicken tenders ready to bake

FAQ - Common Recipe Questions

Can I make parmesan chicken tenders in the air fryer?

You sure can! Prepare the recipe as directed, but place them directly in the basket without any foil. Cook for 10 to 12 minutes at 400°F, flipping halfway.

This is a great option for smaller batches or when you want to reheat a few for lunch! Just be sure to use an oil mister on the food, since nonstick sprays can damage the basket.

Do I have to use panko breadcrumbs?

That’s what gives this dish its fabulous crunch! If you prefer a softer texture, combine equal parts panko with plain or Italian seasoned breadcrumbs instead.

How long do breaded chicken tenders last in the refrigerator?

These will last for 3 to 5 days when stored in an airtight container. Reheat in the oven or air fryer to get them nice and crispy again.

parmesan chicken tenders on a serving tray

Enjoy!

With love from our simple kitchen to yours. 

Do you   love  TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤  


Breaded Parmesan Chicken Tenders wide



Yield: 4
Author: Donna Elick
Breaded Parmesan Chicken Tenders

Breaded Parmesan Chicken Tenders

Parmesan chicken tenders are breaded and baked to perfection in under 30 minutes. Enjoy a restaurant-quality dish from your very own kitchen!
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

  • 1 pound boneless, skinless chicken tenders
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 3/4 cup panko bread crumbs
  • 1/2 cup finely shredded parmesan cheese
  • 2 tablespoons fresh rosemary (divided, ½ chopped, ½ crushed)
  • 1/4 teaspoon garlic powder
  • 2 large eggs, lightly beaten
  • Olive oil cooking spray
Garnish (optional)
  • Crushed rosemary
  • marinara or your favorite dipping sauce

Instructions

  1. Preheat the oven to 425°F. Prepare a baking sheet by lining with aluminum foil and spraying with non-stick cooking spray.
  2. In a gallon sized plastic bag, combine flour and salt, set aside. In a flat bowl, add bread crumbs, 1 tablespoon chopped rosemary, parmesan cheese, and garlic powder, stirring to combine. Set aside. In a second shallow bowl, add beaten eggs.
  3. Add chicken tenders to the plastic bag and shake until the flour coats the chicken tenders. Place chicken tenders, one at a time, into egg mixture. Flip chicken to cover on both sides. Remove and place chicken tenders into the crumb mixture. Flip in mixture to coat both sides, lightly pressing it on if necessary.
  4. Place chicken tenders on the baking sheet. Once chicken is all on the baking sheet, spray with olive oil spray. Bake for 8-12 minutes or until the tenders are golden brown on the bottom side. Flip the tenders over, lightly mist with olive oil and bake for another 3-5 minutes, until crispy and golden brown on the outside.
  5. Remove from the oven and sprinkle with crushed rosemary. Serve warm with marinara or your favorite dipping sauce.
DONNA'S NOTES
  1. What sauces are good for dipping chicken tenders into? Honey, honey mustard, ketchup, barbecue, or ranch dressing.
  2. Store leftovers in the refrigerator for 3-5 days in an airtight container.
  3. After these chicken tenders are cooked, they can be frozen! Place them on a baking sheet, spaced apart, and put them in the freezer until they begin to freeze (about 30 minutes). Remove from the baking sheet and place in a freezer bag. Store breaded chicken for 2-3 months.
  4. How long does it take to bake chicken tenders at 425°F? It takes 11-17 minutes total time, flipping a little over halfway through cooking.
  5. Do you bake chicken in the oven covered or uncovered? You can leave your chicken tenders uncovered for this recipe. This allows them to get crispy on the outside.
  6. What is a safe temperature for cooking chicken? The FDA recommends cooking chicken to an internal temperature of 165°F.
  7. What should I serve with chicken tenders? Some great side options include mac and cheese, french fries, a side salad, veggies, cornbread, pasta salad, potato salad, sweet potato fries, or broccoli with cheese.

Breaded Parmesan Chicken Tenders closeup

Originally published May 2012, updated and republished January 2022

https://amzn.to/2npi3zd

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

8 comments:

  1. These look so good, and I love the rosemary that you added! I like to bake up a bunch of chicken tenders too and then freeze them in meal size portions to pull out when you want some! Thanks for another great recipe!

    ReplyDelete
  2. These sound delicious, Donna! I was just looking for a new idea for using some of the rosemary in the garden. I love this. I am going to make them next week. Thanks!

    ReplyDelete
  3. This recipe sounds delicious!!! Definetely not your "regular" chicken fingers!!

    ReplyDelete
  4. I have a recipe for chicken fingers but they are deep fried. This looks much healthier!

    ReplyDelete
  5. Oh yeah..rosemary in chicken tenders - love it:-). Your header and sidebar look great!

    ReplyDelete
  6. Those cheese encrusted chicken tenders look heavenly! Great photo!

    ReplyDelete
  7. Wow, these would be so good leftover, which means they're even better the first time around. Love this one.

    ReplyDelete
  8. I tried this last night and it was a huge hit! We loved how crispy and tender the chicken was yet still light and flavorful. Thanks for a great idea. Here is my post about it.
    http://lexslifeasanewwife.blogspot.com/2012/06/rosemary-parmesan-crusted-chicken.html#

    ReplyDelete

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤