Save These chicken tenders feature juicy strips coated in a crunchy Parmesan and herb crust. The preparation includes dipping chicken strips in an egg and milk mixture, then coating them thoroughly with panko breadcrumbs blended with Parmesan, Italian herbs, and spices. They can be baked until golden or fried quickly for a crisp exterior. Serve hot alongside your favorite sauces for a satisfying protein-packed dish.
Perfect for easy weeknight meals, the combination of aromatic herbs and sharp Parmesan enriches the flavor while keeping the texture delightfully crunchy. This method ensures tender chicken inside while locking in moisture with a flavorful crust outside.
I first discovered these Crispy Parmesan Chicken Tenders during a weekend visit with friends when someone brought this golden, crunchy delight that instantly felt like a warm hug from the oven and a sprinkle of Parmesan magic.
I remember the first time unexpected guests dropped by; pulling these tender strips out of the oven saved the day and got everyone talking about the perfect crunch and rich Parmesan flavor.
Ingredients
- Chicken: I always reach for boneless, skinless breasts cut into strips to ensure even cooking and a juicy center
- Breading: Using panko breadcrumbs mixed with Parmesan and herbs gives this the golden crisp I look for; the mix of garlic powder and paprika adds that subtle punch
- Wet Mixture: A simple blend of eggs and milk helps the breading stick just perfectly
- For Cooking: Olive oil for baking adds flavor and health, but vegetable oil works best for a quick, crispy fry
Instructions
- Get Everything Ready:
- Preheat your oven to 220°C (425°F) or warm up your skillet with oil on medium-high heat. Line your baking sheet with parchment paper if baking for easy cleanup.
- Mix the Wet and Dry:
- Beat together the eggs and milk in a shallow bowl until smooth. Then, in a separate bowl, combine panko breadcrumbs, Parmesan, herbs, garlic powder, paprika, salt, and black pepper to coat every strip evenly.
- Coat the Chicken:
- Dip each chicken strip into the egg mixture and let the excess drip off before pressing into the breadcrumb mixture. This step is key for that perfect crunchy crust.
- Cook to Golden Perfection:
- If baking, arrange strips on the prepared sheet, drizzle with olive oil, and bake for 18 to 20 minutes flipping halfway. If frying, cook in batches for 2 to 3 minutes per side until golden brown and cooked through.
- Serve and Enjoy:
- Once cooked, serve hot with your favorite dipping sauce and watch everyone dig in happily!
Save This dish quickly became more than just dinner; it turned into a comfort ritual on busy nights and a staple for celebrations where simplicity meets impressive flavor.
Keeping It Fresh
To keep the tenders crispy after cooking, place them on a wire rack instead of a plate so air circulates freely and they don't get soggy.
Serving Ideas That Clicked
Pair these tenders with a crisp salad or some oven-baked fries to round out the meal. A squeeze of lemon brightens up the flavors more than you might expect.
A Time This Recipe Saved the Day
Once, I was scrambling for something quick when a friend popped over hungry. These chicken tenders came together fast and turned a hectic moment into a cozy, shared meal.
- Don't forget to rest the tenders a few minutes before serving to lock in juiciness
- Sub herbs based on what you have—thyme or basil both work beautifully
- Always keep extra Parmesan on hand to sprinkle just before serving for that fresh cheesy hit
Save Thanks for cooking along! I hope these tenders bring you as much joy and warm memories as they have for me.
Recipe FAQs
- → What is the best way to achieve maximum crispiness?
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Use panko breadcrumbs and either fry in hot oil or bake with a light drizzle of olive oil. Panko helps create a crunchier crust compared to regular breadcrumbs.
- → Can I bake instead of frying?
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Yes, baking at 220°C (425°F) for 18–20 minutes produces golden, crispy tenders with less oil, flipping halfway ensures even cooking.
- → What herbs enhance the crust flavor?
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A mixture of dried Italian herbs like oregano, basil, and thyme add aromatic depth along with garlic powder and paprika for subtle warmth.
- → How do I prevent the coating from falling off?
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Dipping the chicken in beaten eggs and milk before coating creates a sticky surface for the breadcrumb mixture to adhere firmly during cooking.
- → Are substitutions possible for the protein?
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Turkey strips provide a similar texture and flavor profile, and tofu can be used for a vegetarian twist though the cooking time may vary.
