Parmesan chicken tenders are breaded and baked to perfection in under 30 minutes. Enjoy a restaurant-quality dish from your very own kitchen!
Parmesan Chicken Tenders
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!
Or, skip the breading and make these air fried lemon chicken bites for a lighter option. There’s still plenty of Italian flavor in the seasoning.
Recipe 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.
Marinara is the perfect pairing for these breaded chicken tenders – grab a jar from the store or whip up my homemade marinara in just 5 minutes!
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!
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Parmesan Crusted Chicken Recipe FAQ
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.
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Parmesan Chicken Tenders
- 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
- Crushed rosemary
- marinara or your favorite dipping sauce
- Preheat the oven to 425°F. Prepare a baking sheet by lining with aluminum foil and spraying with non-stick cooking spray.
- 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.
- 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.
- 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.
- Remove from the oven and sprinkle with crushed rosemary. Serve warm with marinara or your favorite dipping sauce.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2012, updated and republished January 2022
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