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Crispy Baked Parmesan Chicken Tenders

Homemade tenders with a crunchy panko-Parmesan crust, so no frying and no frozen nuggets.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 people
Course: Main Course
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lb chicken tenderloins about ⅓ makes extras for lunches
  • 2 eggs beaten
  • 1½ cups panko breadcrumbs
  • ½ cup grated Parmesan
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp pepper
  • olive oil or avocado oil spray
  • 2 tbsp honey for honey mustard
  • 2 tbsp Dijon mustard for honey mustard

Method
 

Instructions
  1. Heat oven to 425°F. Line a sheet pan with parchment paper, or set a wire rack on one pan for extra-crispy tenders.
  2. Mix the panko, Parmesan and spices in a shallow dish. Dip each tender in egg, then press into the crumbs.
  3. Lay the tenders on the pan and spray the tops with oil.
  4. Bake tenders 15–18 minutes, until the chicken reaches 165°F.
  5. While they bake, stir together the dipping sauces.
  6. Cool the extra tenders, then refrigerate for lunches.

Notes

Air fryer: Cook the tenders at 400°F for 10–12 minutes in a single layer, flipping halfway.
Toddler tip: Set out a "dip bar" in a muffin tin with ranch, honey mustard and ketchup. Add cucumber slices or strawberries for a no-fuss side.