Crispy Parmesan Chicken Tenders (Printable Version)
Tender chicken strips coated in a flavorful Parmesan herb crust, cooked until golden and crispy.
# What You'll Need:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken breasts, cut into strips
→ Breading
02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1 tsp dried Italian herbs (oregano, basil, thyme)
05 - 1/2 tsp garlic powder
06 - 1/2 tsp paprika
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
→ Wet Mixture
09 - 2 large eggs
10 - 2 tbsp milk
→ For Cooking
11 - 2-3 tbsp olive oil (for baking) or vegetable oil (for frying)
# Step-by-Step:
01 - Preheat oven to 425°F or heat vegetable oil in a large skillet over medium-high heat for frying. Line a baking sheet with parchment paper if baking.
02 - In a shallow bowl, beat eggs with milk until fully combined.
03 - In a separate bowl, mix panko breadcrumbs, grated Parmesan, Italian herbs, garlic powder, paprika, salt, and black pepper evenly.
04 - Dip each chicken strip into the egg mixture, letting excess drip off. Then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
05 - Arrange coated chicken strips on the prepared baking sheet. Drizzle or spray with olive oil. Bake for 18–20 minutes, flipping halfway, until golden and cooked through.
06 - Fry chicken strips in batches in heated oil for 2–3 minutes per side until golden brown and fully cooked. Drain on paper towels.
07 - Serve hot accompanied by your preferred dipping sauce.
# Expert Advice:
01 -
- It's like sharing a secret with a friend: juicy chicken strips wrapped in a crispy, cheesy crust that feels indulgent without the guilt
- This became a favorite because whether baked or fried, the texture hits just right and the flavors make your taste buds do a happy dance
02 -
- Using panko breadcrumbs instead of regular ones is the unsung hero for that irresistible crunch you crave
- Lightly pressing the coating on the chicken ensures it sticks well and doesn't fall off during cooking
03 -
- For extra crunch, try mixing panko with a small amount of crushed cornflakes
- The secret that makes all the difference is letting the breaded chicken rest in the fridge for 15 minutes before cooking