Garlic Parmesan Baked Chicken Tenders
Garlic Parmesan Baked Chicken Tenders
Ingredients
For the Chicken
- 1 1/2 pounds chicken tenders, patted dry
- 2 large eggs
- 1/4 cup milk
For the Garlic Parmesan Coating
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped, for garnish
- lemon wedges, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup, or spray lightly with cooking spray.
⏱️ 5 min•🌡️ 400
- 2
Prepare your dredging stations. In a shallow dish, whisk together the large eggs and milk until well combined. In a separate shallow dish, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried Italian seasoning, salt, and black pepper. Mix thoroughly.
⏱️ 5 min
- 3
Dredge each chicken tender: First, dip a chicken tender into the egg mixture, allowing any excess to drip off. Then, transfer it to the breadcrumb mixture, pressing gently to ensure an even and thorough coating on all sides. Repeat with all chicken tenders.
⏱️ 10 min
- 4
Arrange the coated chicken tenders in a single layer on the prepared baking sheet, ensuring they are not touching. Drizzle the olive oil evenly over the chicken tenders. This will help them crisp up and turn golden brown.
⏱️ 5 min
- 5
Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
⏱️ 25 min•🌡️ 400
- 6
Remove from the oven. Garnish with fresh chopped parsley, if desired, and serve immediately with lemon wedges on the side for a bright, fresh squeeze.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parmesan Baked Chicken Tenders
Ingredients
For the Chicken
- 1 1/2 pounds chicken tenders, patted dry
- 2 large eggs
- 1/4 cup milk
For the Garlic Parmesan Coating
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped, for garnish
- lemon wedges, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup, or spray lightly with cooking spray.
⏱️ 5 min•🌡️ 400 - 2
Prepare your dredging stations. In a shallow dish, whisk together the large eggs and milk until well combined. In a separate shallow dish, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried Italian seasoning, salt, and black pepper. Mix thoroughly.
⏱️ 5 min - 3
Dredge each chicken tender: First, dip a chicken tender into the egg mixture, allowing any excess to drip off. Then, transfer it to the breadcrumb mixture, pressing gently to ensure an even and thorough coating on all sides. Repeat with all chicken tenders.
⏱️ 10 min - 4
Arrange the coated chicken tenders in a single layer on the prepared baking sheet, ensuring they are not touching. Drizzle the olive oil evenly over the chicken tenders. This will help them crisp up and turn golden brown.
⏱️ 5 min - 5
Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
⏱️ 25 min•🌡️ 400 - 6
Remove from the oven. Garnish with fresh chopped parsley, if desired, and serve immediately with lemon wedges on the side for a bright, fresh squeeze.
⏱️ 2 min