Oven Fried Parmesan Baked Chicken Tenders
User Reviews
5
Oven Fried Parmesan Baked Chicken Tenders
Description
This recipe starts by toasting panko breadcrumbs until lightly golden, then mixing them with grated Parmesan cheese for a crispy, cheesy coating. The chicken tenderloins are coated in a batter combining egg, mayonnaise, Dijon mustard, minced garlic, flour, salt, and pepper, which helps the breadcrumb layer adhere well and adds moisture and flavor.
Sprayed lightly with olive oil, the breaded tenders are baked in a hot oven at 200°C (390°F) for about 15 to 18 minutes until golden and cooked through, avoiding drying out by limiting baking time to under 20 minutes. Using a baking rack is optional but helps produce an evenly crisp exterior on all sides.
These tenders pair well with creamy dips such as Ranch or Honey Mustard sauces. The use of panko breadcrumbs yields a crunchier texture than regular breadcrumbs, and Parmesan adds a savory dimension to the crust. This baked approach reduces oil use compared to frying while maintaining satisfying crispness.
Variations include increasing panko amount if skipping Parmesan or adjusting herb components in dips based on availability. Fresh herbs can substitute dried by doubling quantity, and garlic powder in dips offers a distinct flavor different from fresh minced garlic.
Ingredients
Breadcrumb
- 1 cup panko breadcrumbs (Note 1)
- olive oil spray form
- 1/2 cup Parmesan Cheese store bought (Note 2, grated
Batter
- 1 egg
- 1 tbsp mayonnaise I use whole egg mayonnaise
- 1½ tbsp Dijon mustard or any other mustard of choice
- 1 garlic minced, clove
- 2 tbsp plain flour
- salt
- black pepper
Chicken
- 500 g /1 lb chicken tenderloin or chicken breast cut into ⅔" / 1.5cm thick slices, lengthwise
- cooking spray
Instructions
- Preheat oven to 200C/390F.
- Spread panko breadcrumbs on a baking tray. Spray lightly with oil. Bake for 3 to 5 minutes or until LIGHT golden.
- Scrape into a bowl. Add parmesan and mix.
- In a separate bowl, whisk together Batter ingredients with a fork. Add chicken and mix to coat.
- Optional: Place a rack on the baking tray (Note 3)
- Pick up chicken with left hand and place in breadcrumbs. Use right hand to sprinkle with breadcrumbs, press to adhere. Use right hand to transfer to baking tray. Repeat with remaining chicken. Spray lightly with oil.
- Bake for 15 minutes for small tenders, 18 minutes for large ones. No longer than 20 minutes, otherwise they will begin to lose juiciness.
- Serve immediately with Ranch or Honey Mustard Dip if desired (Note 4).
Notes
- Use panko breadcrumbs for a crunchier texture compared to regular breadcrumbs.
- Pre-toast the panko breadcrumbs lightly before mixing with Parmesan to enhance crispness.
- Baking on a rack is optional but helps the chicken tenders brown evenly without soggy undersides.
- Do not bake longer than 20 minutes to prevent drying the chicken and maintain juiciness.
- Store-bought grated Parmesan from the refrigerated section gives better flavor than shelf-stable versions.
- Ranch or Honey Mustard dips complement the tenders well; herb amounts in dips can be adjusted according to preference or herb availability.
- Fresh garlic is not a substitute for garlic powder in the Ranch dip, as the powder provides a distinct, key flavor component.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3-4
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 185g | |
| Calories | 385cal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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