Golden, oven-baked chicken tenders with a crispy Parmesan-panko crust and juicy center. A simple, satisfying option for any meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 ½ lbs boneless chicken tenders or breast strips
1 cup buttermilk (or ¾ cup Greek yogurt + 2 tbsp milk)
2 large eggs
1 ½ cups panko breadcrumbs
½ cup grated Parmesan cheese
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper
Olive oil or cooking spray
Instructions
-
Soak chicken in buttermilk with salt and pepper for 30 minutes to overnight.
-
Preheat oven to 425°F. Line a baking sheet and top with a wire rack sprayed with nonstick spray.
-
Beat eggs in a shallow bowl. In another bowl, combine panko, Parmesan, and spices.
-
Dip each chicken piece in egg, then coat with breadcrumb mixture, pressing firmly.
-
Place on the wire rack, spaced apart. Spray or drizzle lightly with oil.
-
Bake 10 minutes, flip, then bake another 10–15 minutes until golden and cooked through.
-
Rest 2–3 minutes before serving.