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Dinner Β· Lunch Β· Chicken

Crispy Baked Chicken Tenders

Chicken tenders coated in Parmesan panko and baked until crunchy. Everyone’s party favorite, without frying.

⏱ 38 min (20 min prep, 18 min cooking) 🍽 Serves 8 · about 3 tenders kid friendlyfreezer friendlyleftovers

In our collection Birthday parties: menu and shopping list β†’

πŸ“… Add to my plan

ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 8 servings
  • 2 lb Chicken tenderloins
  • Β½ cup All-purpose flour
  • 2 Eggs, large
  • 1Β½ cup Panko breadcrumbs
  • Β½ cup Grated Parmesan, grated
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 1 tsp Table salt
  • 3 tbsp Olive oil

Make it yourself

Make the panko-style crumbs yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: two rimmed baking sheets, wire racks (optional), three shallow dishes, food thermometer.

  1. Heat the oven to 425Β°F. Set a rack on each baking sheet if you have them and brush with oil.
  2. Set out three dishes: flour with half the salt; eggs beaten with a spoonful of water; panko mixed with the Parmesan, garlic powder, paprika, the rest of the salt and the oil.
  3. Pat the chicken dry. Dip each tender in flour, then egg, then press it into the crumbs. Lay them on the racks. Wash your hands, and anything raw chicken touched.
  4. Bake 15 to 18 minutes, turning once, until golden and a food thermometer reads 165Β°F in the thickest tender (USDA).
  5. Serve with ranch, ketchup or honey mustard. At the party, set it out for no more than 2 hours, then refrigerate what’s left (USDA).

🌑 Safe temperaturesChicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadBread them a few hours ahead and refrigerate on the racks; bake when guests arrive.
❄️ FreezerFreeze baked tenders up to 3 months; reheat at 400Β°F to 165Β°F.
β†Ί LeftoversRefrigerate within 2 hours; eat within 3 to 4 days; reheat to 165Β°F.
πŸ§’ With kidsOlder kids can do the dipping, with hand-washing after.
Dairy-free swapLeave out the Parmesan and add Β½ teaspoon more salt.
Gluten-free swapUse gluten-free flour and crushed corn flakes.

Goes well with

πŸ₯• Veggie Cups with Ranch Dip

Good to know

Chicken breasts vs. thighs All-purpose vs. bread flour (and friends) Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Food Safety Basics

An original Teddy Rook Book recipe, written for our Birthday parties collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.