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A white plate filled with golden, herb-garnished Crispy Oven Chicken Tenders and a side of BBQ dipping sauce.
Daniel

Crispy Parmesan Oven Baked Chicken Tenders

These Crispy Parmesan Oven Baked Chicken Tenders are marinated for tenderness and coated in a flavorful panko and Parmesan crust, baked to golden perfection without the fuss of frying.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Marinade
  • 1.5 lbs chicken tenderloins patted dry
  • 1 cup buttermilk
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper ground
For the Breading
  • 1 cup panko breadcrumbs
  • 0.5 cup all-purpose flour
  • 0.5 cup grated Parmesan cheese
  • 1 tbsp cornstarch
  • 1 tsp paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper ground
  • 2 large eggs lightly beaten
  • 1 tbsp milk any kind, for egg wash
  • 2 tbsp olive oil or cooking spray

Equipment

  • Large Mixing Bowl
  • Shallow Dishes
  • Baking Sheet
  • Wire Rack (optional)
  • Meat thermometer

Method
 

Marinate the Chicken
  1. In a large bowl, combine chicken tenderloins, buttermilk, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to ensure all chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Prepare for Baking
  1. Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet with olive oil or cooking spray. For extra crispiness, place a wire rack on the baking sheet and grease the rack.
  2. Prepare three shallow dishes. Dish 1: Add all-purpose flour. Dish 2: Whisk together the 2 large eggs and 1 tbsp milk to create an egg wash. Dish 3: In the third dish, combine panko breadcrumbs, grated Parmesan cheese, cornstarch, paprika, dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
Coat and Bake
  1. Working one at a time, remove a chicken tender from the buttermilk marinade, letting excess drip off. First, dredge the tender in flour, shaking off any excess. Next, dip it into the egg wash, allowing excess to drip back into the dish. Finally, press the tender firmly into the panko mixture, ensuring it's completely coated on all sides. Place the coated tender on the prepared baking sheet. Repeat with remaining chicken.
  2. Arrange the coated chicken tenders in a single layer on the baking sheet, ensuring they are not touching.
  3. Bake for 10 minutes, then flip each tender. Continue baking for another 8-10 minutes, or until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
Serve
  1. Remove from oven and let rest for a few minutes before serving with your favorite dipping sauces.

Notes

For an even crispier result, use a wire rack placed over the baking sheet. This allows air to circulate around the tenders. Don't overcrowd the baking sheet; bake in batches if necessary to ensure even cooking and crispiness. These tenders are excellent with honey mustard, ranch, BBQ sauce, or marinara. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer for best crispiness.