Go Back
+ servings
Baked Parmesan Chicken Tenders recipe

Baked Parmesan Crusted Chicken

These Baked Parmesan Chicken Tenders are very moist, tender and very healthy. They can be served with about any side and goes well with any dip sauce.
5 from 1 vote
Print Pin
Course: Entree
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 221kcal
Author: Mariam E.

Ingredients

  • 12 chicken tenders

EGG WASH:

  • 2 eggs
  • 1/4 cup mayo
  • 2 tbsps. mustard
  • 1 tsp. onion powder
  • 1 tsp. black pepper
  • 1/2 tsp. salt
  • 2 large garlic cloves mashed or minced

BREADING MIX

  • 1 cup toasted panko crumbs
  • 1 tsp. Italian seasoning
  • 1 cup parmesan cheese freshly grated
  • 1 tbsp. parsley flakes
  • 1/4 cup flour
  • 1 tsp. salt

HONEY MUSTARD SRIRACHA MAYO

  • 1/4 cup mayo
  • 2 tbsps. honey
  • 2 tbsps. Dijon mustard
  • 1 tbsp. ketchup
  • 1 tsp. white vinegar
  • 3 tbsps. sriracha sauce
  • 1/2 tsp. black pepper
  • 1 garlic clove mashed (optional)

Instructions

  • Clean up the chicken tenders from any excess fats.
  • Set the tenders aside while you make the egg wash. In a bowl, mix together the eggs, mayo, mustard, salt, spices and fresh crushed garlic. Whisk together very well.
  • In another bowl, add together the dry breading ingredients and mix well.
  • Once both of these are ready to go, you will start dipping the chicken tenders into the egg wash and generously coat them with the dry mix ingredients.
  • Line a sheet pan with a metal cookie rack. Spray the rack with non-stick spray and place the pieces of chicken tenders on it. Leave a little space between them to avoid getting them stuck together. Spray generously with olive or avocado oil. Bake in a pre-heated 400 degree oven for 15-20 minutes, or until they are fully cooked. Remove and serve while warm.
  • To prepare the sauce, mix all the ingredients together and serve aside with the tenders.

Notes

  • First thing I do when making this Baked Parmesan Crusted Chicken Tenders is the remove the white muscle piece usually attached on the piece of tender. Why? Because I hate the chewy feeling when I eat it.
  • If the a chicken tender piece happens to have a little filmy skin on it, I remove it. This keeps the texture nice and tender after cooking.
  •  Overcooked chicken breasts can go from juicy to dry very quickly.  You want them to reach 165°F in the thickest bit. Use a meat thermometer for best results.
  • Add these parmesan baked chicken tenders to a hamburger bun, with a big dollop of coleslaw for an awesome chicken sandwich.

Nutrition

Serving: 1g | Calories: 221kcal | Carbohydrates: 9.6g | Protein: 17.4g | Fat: 12.1g | Saturated Fat: 3.6g | Sodium: 563.3mg | Sugar: 0.7g
Did you make this Recipe? Tag me Today!Tag me on Instagram @cookinwithmima or tag #cookinwithmima