Of course! These Crispy Parmesan Chicken Tenders are a guaranteed crowd-pleaser. They are baked, not fried, for an easier and slightly healthier method, but they come out incredibly crispy and flavorful.
Here’s the recipe, complete with tips for maximum crispiness.
Crispy Baked Parmesan Chicken Tenders
Ingredients:
For the Chicken:
· 1.5 lbs (about 700g) chicken tenders (or boneless, skinless chicken breasts cut into 1-inch strips)
· 1/2 cup all-purpose flour
· 1 tsp garlic powder
· 1 tsp paprika (smoked paprika is great for flavor)
· 1 tsp salt
· 1/2 tsp black pepper
For the Breading:
· 2 large eggs
· 1 tbsp milk or water
· 1 cup Panko breadcrumbs (Panko is key for extra crunch!)
· 1 cup freshly grated Parmesan cheese (**
· Do not use the canned powder
· . Freshly grated has better flavor and meltability.)
· 1 tsp dried Italian seasoning (or a mix of dried oregano and basil)
· 1/2 tsp garlic powder
· 1/4 tsp salt
For Cooking:
· Olive oil spray or melted butter (**
Instructions:
- Preheat and Prep: Preheat your oven to 425°F (220°C). This high heat is crucial for crispiness. Place a wire rack on top of a baking sheet and spray the rack with non-stick spray. (If you don’t have a wire rack, you can bake them directly on a parchment-lined sheet, but flip halfway through).
- Set Up Your Breading Station: Get three shallow bowls or plates.
· Bowl 1 (Dry): Mix the flour, garlic powder, paprika, salt, and pepper.
· Bowl 2 (Wet): Whisk the eggs and milk together until smooth.
· Bowl 3 (Breading): Combine the Panko, grated Parmesan, Italian seasoning, garlic powder, and salt. Mix well. - Bread the Tenders:
· Pat the chicken tenders completely dry with paper towels. This is the first secret to a crispy coating.
· Working with one piece at a time, dredge the chicken in the flour mixture, shaking off any excess.
· Next, dip it completely into the egg wash, allowing the excess to drip off.
· Finally, press the tender firmly into the Panko-Parmesan mixture, ensuring it’s coated on all sides. Gently press the coating onto the chicken to help it adhere. - Bake to Perfection:
· Place the breaded tenders on the prepared wire rack, ensuring they aren’t touching.
· This is the second secret to crispiness: Generously spray the tops of the tenders with olive oil or brush them with melted butter. This helps the coating brown and crisp up in the oven.
· Bake for 15-20 minutes, flipping them halfway through if they are directly on a baking sheet. If using a wire rack, you don’t need to flip. Bake until the chicken is cooked through (internal temperature of 165°F / 74°C) and the coating is golden brown and crispy. - Serve: Let them cool for a few minutes before serving. This allows the coating to set and become even crispier.
Serving Suggestions:
· Dipping Sauces: Marinara sauce, honey mustard, ranch dressing, or BBQ sauce.
· As a Main Course: Serve with a side of mashed potatoes, roasted vegetables, or a simple green salad.
· As an Appetizer: Perfect for game day or parties. Double the recipe for a crowd!
Pro Tips for the Crispiest Tenders:
· Panko is Non-Negotiable: Panko breadcrumbs are larger, flakier, and crispier than traditional fine breadcrumbs.
· Freshly Grate Your Cheese: Pre-grated Parmesan contains anti-caking agents that can prevent it from melting and browning properly. A block of Parmesan and a microplane or box grater make all the difference.
· The Wire Rack Trick: Baking on a wire rack allows hot air to circulate all around the tender, preventing the bottom from getting soggy.
· Don’t Skip the Oil Spray: This mimics the effect of frying and is essential for achieving that golden, crunchy exterior.
· Give Them Space: Crowding the pan will steam the tenders instead of baking them. Use two sheets if necessary.
Enjoy your delicious, crispy, and much-lighter-than-fried homemade chicken tenders