Print

Crispy Baked Parmesan Chicken Tenders Kids Love

crispy baked parmesan chicken tenders - featured image
Print Recipe

Juicy on the inside and shatteringly crisp on the outside, these baked chicken tenders use a buttermilk soak and panko-Parmesan coating for a kid-approved, parent-friendly weeknight dinner that’s baked, not fried.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (or chicken tenders)
  • 1 cup buttermilk (well-shaken)
  • ½ teaspoon salt (for the brine)
  • ¼ teaspoon black pepper (for the brine)
  • 1 ½ cups panko breadcrumbs
  • ½ cup finely grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (smoked or sweet)
  • ½ teaspoon dried oregano (optional)
  • ¼ teaspoon salt (for the coating)
  • ¼ teaspoon black pepper (for the coating)
  • 2 tablespoons olive oil or melted butter
  • Ranch dressing, honey mustard, or marinara sauce for dipping (optional)
  • Fresh lemon wedges for squeezing (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a wire rack inside a rimmed baking sheet and set it aside.
  2. If using chicken breasts, trim off any excess fat. Slice each breast lengthwise into strips about 1-inch thick. Pat the chicken dry with paper towels.
  3. In a shallow bowl, whisk together the buttermilk, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the chicken strips, turning to coat them evenly. Let them sit for at least 15 minutes at room temperature, or up to 2 hours in the fridge.
  4. In a separate shallow bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, oregano (if using), ¼ teaspoon salt, and ¼ teaspoon pepper. Drizzle the olive oil or melted butter over the top and use your fingers to work it into the breadcrumbs until they look slightly moist and clumpy.
  5. Working with one piece at a time, lift a chicken strip out of the buttermilk, letting the excess drip off. Place it in the breadcrumb mixture and press firmly so the crumbs adhere to all sides. Transfer the coated tender to the prepared wire rack. Repeat with the remaining chicken.
  6. Arrange the tenders in a single layer on the wire rack, making sure they aren’t touching. Bake for 15-18 minutes, flipping the tenders halfway through, until the coating is deep golden brown and the chicken is cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
  7. Let the tenders rest on the wire rack for 2-3 minutes before serving. Serve warm with your favorite dipping sauces.

Notes

Don’t skip the buttermilk soak—it ensures juicy chicken. Use a wire rack for maximum crispiness. Don’t overcrowd the pan; bake in batches if needed. Flip halfway through for even browning. For best results, pull chicken at 160°F and let rest for 5 minutes (carryover cooking will bring it to 165°F). The oil in the breadcrumb mixture is essential for browning and crunch.

Nutrition

Keywords: baked chicken tenders, crispy chicken tenders, Parmesan chicken tenders, kid-friendly chicken, easy chicken recipe, buttermilk chicken, baked not fried

Find it online: https://platebelle.com/crispy-baked-parmesan-chicken-tenders-kids-love/