Parmesan Chicken Tenders Recipe

Chicken tenders: These are small strips of chicken breast that cook quickly and stay tender.

Panko breadcrumbs: Japanese-style breadcrumbs that are light and crispy, perfect for coating.

Parmesan cheese: A hard, salty cheese that adds a rich flavor to the coating.

Eggs: Beaten eggs help the breadcrumb mixture stick to the chicken.

Garlic powder: A seasoning that adds a mild garlic flavor without the texture of fresh garlic.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a little bit of spice and depth to the coating.

One of the trickiest parts of this Parmesan Chicken Tenders Recipe is getting the chicken tenders coated just right with the egg and breadcrumb mixture. Here’s a simple way to do it without making a big mess or losing the coating:

1. First, make sure your eggs are well beaten in a bowl. This helps the coating stick evenly.
2. Pick up one chicken tender with your fingers or tongs and dip it fully into the beaten eggs. Let any extra drip off for a second.
3. Next, move the tender to the bowl with the breadcrumb and parmesan cheese mix. Press it gently into the crumbs on all sides so it gets a nice, even layer.
4. Place the coated tender on your prepared baking sheet right away. If you wait too long, the coating can get soggy or fall off.

Doing it this way makes sure each tender has a crispy, golden crust after baking. If you skip letting the extra egg drip off, the coating can get clumpy or slide off in the oven. Plus, pressing the crumbs on gently but firmly helps them stick better.

When I first tried this, I dipped the tenders and immediately put them on the sheet without pressing the crumbs. Some crumbs fell off during baking, and the coating wasn’t as crunchy as I wanted. Now I always take a moment to press the crumbs on, and it makes a big difference. Also, using panko breadcrumbs instead of regular ones gives the tenders a lighter, crunchier texture that’s just perfect.

• chicken tenders - Substitute with turkey breast strips: Turkey breast strips have a similar texture and flavor profile, making them a suitable alternative.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and can be a gluten-free option.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a similar salty and nutty flavor, making it a good alternative.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the chicken and adds a slight tangy flavor.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce adds a similar level of saltiness and an additional umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• Allow the chicken tenders to cool completely before storing. This prevents condensation from making the breadcrumb coating soggy.
• For short-term storage, place the chicken tenders in an airtight container. Line the container with paper towels to absorb any excess moisture.
• Store the container in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to maintain crispiness.
• For freezing, arrange the cooled chicken tenders on a baking sheet in a single layer. Freeze for 1-2 hours until solid. This prevents them from sticking together.
• Transfer the frozen chicken tenders to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• To reheat from frozen, preheat your oven to 375°F (190°C). Place the chicken tenders on a baking sheet and bake for 20-25 minutes, or until heated through and crispy.
• For a quick meal, pair the reheated chicken tenders with a fresh salad or steamed vegetables.
• Consider serving with a side of marinara sauce or ranch dressing for dipping to enhance the flavors.

• Oven Method: Preheat your oven to 375°F (190°C). Place the chicken tenders on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until they are heated through and the coating is crispy. This method ensures the tenders remain crunchy and delicious.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the chicken tenders in a single layer in the air fryer basket. Heat for 5-7 minutes, flipping halfway through, until they are hot and crispy. This method is quick and maintains the crunchiness of the tenders.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the chicken tenders in the skillet and cook for about 3-4 minutes on each side, or until they are heated through and the coating is crispy. This method is great for a quick reheat while keeping the tenders crispy.

• Microwave Method: Place the chicken tenders on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may not keep the coating as crispy, but it's the fastest option.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the chicken tenders on the toaster oven tray. Heat for about 10 minutes or until they are hot and the coating is crispy. This method is convenient and maintains the texture of the tenders.

• Oven: Used to bake the chicken tenders at 400°F (200°C) until they are cooked through and golden brown.

• Baking sheet: A flat sheet used to place the chicken tenders on for baking.

• Parchment paper: Lining for the baking sheet to prevent the chicken tenders from sticking and to make cleanup easier.

• Mixing bowl: Used to combine the breadcrumbs, parmesan cheese, garlic powder, salt, and pepper.

• Mixing bowl: Another bowl used to beat the eggs.

• Whisk: Used to beat the eggs until they are well combined.

• Tongs: Used to dip each chicken tender into the beaten eggs and then coat with the breadcrumb mixture.

• Measuring cups: Used to measure out the breadcrumbs and grated parmesan cheese.

• Measuring spoons: Used to measure out the garlic powder, salt, and black pepper.

• Knife: Used to trim any excess fat or tendons from the chicken tenders if necessary.

• Cutting board: A surface to place the chicken tenders on while trimming them.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the cooking process.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup.

Double the batch: Make a double batch of chicken tenders and freeze half for a quick meal later.

Preheat the oven: Preheat your oven while you prepare the chicken tenders to save time.

Organize your workspace: Keep your workspace organized and have all tools within reach to work more efficiently.