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Baked Chicken Tenders with Parmesan and Crispy Panko Coating Recipe

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4 from 5 reviews

This recipe features crispy and tender baked chicken tenders coated in a flavorful panko and Parmesan crust. The chicken strips are marinated in a tangy batter with Dijon mustard, hot sauce, and honey, then baked to golden perfection for a healthier alternative to fried tenders. Perfect for a family dinner or a crowd-pleasing appetizer.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 1 lb. boneless skinless chicken breast (or tenderloins)
  • Salt and pepper, to taste
  • 1 egg, whisked
  • 2 tablespoons sour cream
  • 2 tablespoons flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hot sauce
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika

Coating

  • 1 ½ cups panko breadcrumbs
  • 3 tablespoons butter, melted
  • ¼ cup Parmesan cheese, grated

Instructions

  1. Preheat Oven: Preheat your oven to 400° F to prepare for baking the chicken tenders.
  2. Prepare Chicken: Slice each chicken breast into 3-4 strips lengthwise, about 1 ¼ inches wide. Cover with plastic wrap and gently pound using a meat tenderizer until just under ½-inch thick. Pat the strips completely dry with paper towels and season both sides with salt and pepper.
  3. Make the Batter and Marinate: In a large bowl, combine the whisked egg, sour cream, flour, Dijon mustard, hot sauce, honey, salt, garlic powder, and paprika to create the batter. Add the chicken strips to the bowl and toss well to coat evenly. Set aside to marinate for a few minutes, or cover and refrigerate for up to 4 hours for deeper flavor penetration.
  4. Toast Breadcrumbs: Mix the panko breadcrumbs with the melted butter in a medium bowl. Transfer the mixture to a large, light-colored baking sheet and bake for 6 minutes until golden brown, stirring once if needed. Remove from oven and transfer toasted breadcrumbs back to the medium bowl.
  5. Add Parmesan: Stir the grated Parmesan cheese into the toasted breadcrumbs until well combined. Set the breadcrumb mixture aside. If available, place wire cooling racks over the same large baking sheet to ensure even cooking and crispiness of the tenders.
  6. Coat Chicken: Using kitchen tongs, dip each marinated chicken strip into the breadcrumb mixture. Use a spoon to firmly press and coat both sides with the breadcrumb and Parmesan mixture. Arrange coated chicken tenders on the wire racks placed on the baking sheet, leaving space between each piece to ensure they crisp up nicely.
  7. Bake Chicken Tenders: Bake the chicken tenders in the preheated oven for 18-20 minutes until they are golden brown and cooked through (internal temperature should reach 165°F). Remove from the oven and serve hot with your favorite dipping sauce, such as honey mustard.

Notes

  • For extra crispiness, make sure to use wire racks over the baking sheet to allow air circulation around the chicken tenders.
  • You can prepare the chicken in advance and refrigerate after coating for up to 4 hours before baking.
  • Adjust the spice level by varying the amount of hot sauce used in the marinade.
  • Serve with dipping sauces like honey mustard, ranch, or barbecue sauce for added flavor.
  • Use skinless tenderloins if preferred for quicker prep and even size strips.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://iamstarved.com/baked-chicken-tenders-with-parmesan-and-crispy-panko-coating-recipe/