Of course! These Crispy Parmesan Chicken Tenders are a guaranteed hit with both kids and adults. They are baked, not fried, for an easier and healthier meal that doesn’t sacrifice any crunch or flavor.
Here is a detailed, recipe-formatted guide.
Crispy Parmesan Chicken Tenders
This recipe uses a clever trick with grated Parmesan cheese to create an incredibly crispy, flavorful crust without any breading fuss. They are juicy on the inside and perfectly crunchy on the outside.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Ingredients
· 1.5 lbs (680g) chicken tenders (or boneless, skinless chicken breasts cut into 1-inch strips)
· 1 cup (100g) finely grated Parmesan cheese (the kind from a canister works best for crispiness)
· ½ cup (60g) almond flour (or all-purpose flour, panko breadcrumbs for a different texture)
· 1 teaspoon garlic powder
· 1 teaspoon paprika
· ½ teaspoon onion powder
· ½ teaspoon black pepper
· ½ teaspoon salt (taste first, as Parmesan is salty)
· Cooking spray, avocado oil, or melted butter
· For serving: Your favorite dipping sauces (e.g., marinara, honey mustard, ranch)
Instructions
- Prepare the Station:
· Preheat your oven to 400°F (200°C). Place a wire rack on top of a baking sheet and spray it generously with cooking spray. This allows hot air to circulate around the tenders, making them extra crispy on all sides.
- Create the Breading:
· In a shallow bowl or plate, whisk together the grated Parmesan cheese, almond flour (or alternative), garlic powder, paprika, onion powder, pepper, and salt.
- Coat the Chicken:
· If your chicken tenders are wet, pat them thoroughly dry with paper towels. This is crucial for the coating to stick.
· Take each chicken tender and press it firmly into the Parmesan mixture, flipping and pressing until it is completely coated on all sides. The cheese mixture will form a “crust” that adheres to the chicken.
- Bake to Perfection:
· Arrange the coated chicken tenders on the prepared wire rack, ensuring they are not touching.
· Lightly spray or brush the tops of the tenders with oil or melted butter. This will help them brown and become even crispier.
· Bake for 15-20 minutes, or until the coating is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C). You do not need to flip them.
- Serve:
· Let the tenders cool for a few minutes on the rack before serving. This helps the coating set.
· Serve immediately with your favorite dipping sauces.
Chef’s Notes & Tips for Success:
· The Parmesan Secret: Using the finely grated, sand-like Parmesan from a canister (not fresh shredded) is key. It creates a tight, uniform crust that gets super crispy.
· Dry Chicken: The number one reason the coating falls off is moisture. Pat your chicken tenders completely dry before breading.
· Press Firmly: Really press the chicken into the coating mixture. The pressure helps it adhere.
· Wire Rack is Key: Baking on a wire rack is highly recommended. If you place them directly on a baking sheet, the bottom will steam and won’t get as crispy.
· Air Fryer Option: These are fantastic in the air fryer! Preheat the air fryer to 400°F (200°C). Cook the tenders in a single layer for 10-12 minutes, flipping halfway through, until golden and cooked through.
· Make it a Meal: Serve these tenders with a side salad, roasted vegetables, or sweet potato fries for a complete and satisfying meal.
Enjoy your easy, delicious, and incredibly crispy homemade chicken tenders