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Crispy, crunchy, addicting Parmesan Crusted Oven Baked Chicken Tenders are made with freshly grated parmesan cheese and flavorful spices for a quick weeknight dinner the whole family will love. Make a little, make a lot….this easy Chicken Tenders recipe is on repeat weekly at our house.
These baked chicken tenders get extra crunchy thanks to a simple flour, egg, crumb dredge, a light oil mist, and baking on a wire rack so hot air crisps all sides. A short broil at the end adds fried-style crunch while keeping the chicken juicy.
AT A GLANCE – BAKED CHICKEN TENDERS
• Oven Baked: Bake at 425˚F for 18-22 minutes on a wire rack set over a sheet pan, until the centers reach 165°F.
• Extra crispy: Broil 1-2 minutes at the end.
• Air fryer: 350˚F for 10-12 minutes in a single layer; work in batches. Internal temp 165°F.
• Convection: 425˚F for about 15-18 minutes (check early and often).
• Yield: approximately 4 servings (about 1½-2 lb chicken tenders).
• Time: 10 minutes prep • 18-22 minutes bake.
• Equipment: sheet pan, wire rack, instant-read thermometer.
Easy dinners that my kids will actually eat are a rarity and we always reach for a pack of chicken breasts whenever we need a sure thing for dinner. The usual go-to are Chick-Fil-A Nuggets but when I’m feeling really lazy these Baked Chicken Tenders are always a winner.
They’re totally super easy to make and you can kind of customize them to fit your family’s tastes. Parmesan and panko chicken tenders baked in the oven with a variety of seasonings to boost the flavor without adding a ton of calories. My little guy loves the crispy chicken tenders and the parmesan cheese makes them extra crunchy on the outside while keeping them tender and juicy on the inside. I love to serve them with a pile of Crispy Baked Sweet Potato Fries.
Ingredients for Baked Chicken Tenders
I like to use simple ingredients you can keep on hand for this recipe. Then you can whip up chicken fingers at a moments notice.
- Chicken – To make things easier buy boneless, skinless chicken tenders. They’re a little more than chicken breasts but cut your prep time in half. Otherwise, just use chicken breasts and cut them into strips across the grain.
- Seasonings – Onion powder, garlic powder, Italian seasoning, salt and pepper are tossed with flour to provide flavor and crispness.
- Panko Bread Crumbs – Lighter in texture than traditional breadcrumbs, panko bakes up super crispy.
- Cheese – Parmesan cheese has a salty flavor that makes the tenders extra tasty. It also gets super crispy in the oven.
For the full ingredient list and instructions, see the recipe card below.
How To Make Chicken Tenders
Making homemade Chicken Tenders in the oven is really easy to do. It’s almost like making Oven Fried Chicken Tenders but without all the butter required for the ‘frying.’
- In a small shallow bowl, whisk together the parmesan cheese and panko bread crumbs.
- In a separate shallow bowl, whisk together egg and buttermilk. Season with salt and pepper.
- In a third shallow bowl, whisk together the flour, cayenne (you can omit this if sensitive to spice), garlic powder, onion powder, Italian seasoning, salt and pepper.
- Dredge the chicken tenders first in the flour mixture, then the egg wash and finally the panko crumbs pressing gently to help the crumbs stick to the chicken.
- Arrange the chicken on a baking sheet lined with foil or parchment and coated with cooking spray.
- Drizzle the breaded chicken tenders with a small amount of olive oil and bake in a 425 degree oven for 10 minutes. Flip the chicken over carefully with tongs or a spatula and bake for another 10-15 minutes or until golden brown and crispy.
- Transfer to a platter and serve immediately.
How Long to Cook Chicken Tenders in the Oven
I like to bake my homemade chicken fingers in a 425 degree oven for maximum crispness. Depending on how thick your chicken is they should be done in approximately 20-25 minutes. If you have thicker cut chicken tenders you may need to add 5 minutes to the cooking time.
Check your chicken breast tenders for doneness at about 15 minutes, especially if your tenders were cut on the thinner side.
Now you can enjoy your chicken fingers with your favorite sides and dipping sauces.
Dips for Crispy Chicken Tenders
What to Serve with Chicken Tenders
- Super easy Macaroni and Cheese….10 minutes and it’s on the table!
- Classic Coleslaw is quick and tangy.
- Chopped Italian Pasta Salad…always a kid hit!
- Caprese Tortellini Salad…five ingredients! That’s it!
- Parmesan Crusted Zucchini Fries…OMG!
- Rice Pilaf
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More Easy Chicken Recipes
- Oven Baked Chicken Breasts
- Parmesan Crusted Chicken Breasts.
- Crispy Baked Chicken Thighs
- Spinach Stuffed Chicken Breasts
We also are totally loving these easy Pretzel Crusted Chicken Tenders…..you will, too!
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Baked Chicken Tenders Recipe
Equipment
- 1 baking sheet
- dredging trays
- tongs
- wire rack
- whisk
- bowl or zip-top bag
Ingredients
- 2 lbs chicken tenders
- 1 ¼ cups buttermilk, or 1 cup milk + 1 tbsp lemon juice or vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon hot sauce, optional
Dredge Station A – Seasoned Flour:
- 1 ½ cups all-purpose flour
- 2 tablespoon cornstarch, optional, for extra crispness
- 2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper, optional
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper
Dredge Station B – Wet Dip:
- 2 large eggs
- 1/2 cup buttermilk
Dredge Station C – Breadcrumb Layer:
- 1 ½ cups panko breadcrumbs, or regular breadcrumbs
- ½ cup finely grated Parmesan cheese, optional but adds flavor and crispiness
- 1 teaspoon paprika
- ½ teaspoon garlic powder
To Finish:
- Olive oil or melted butter, for brushing or spraying
Instructions
- Place the chicken tenders in a bowl or zip-top bag with the buttermilk, salt, pepper, and hot sauce (if using). Stir to coat. Refrigerate for at least 2 hours, or up to overnight for best results.
- In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- In another dish, whisk together eggs and buttermilk.
- In a third dish, combine panko, Parmesan, paprika, and garlic powder.
- Heat your oven to 425°F (218°C). Line a baking sheet with parchment paper and place a wire rack on top. Lightly grease the rack with oil or spray.
- Dredge the Chicken. Working one piece of chicken at a time, remove from marinade, letting excess drip off.
- Dredge in flour mixture (Station A), shaking off excess. Dip into egg mixture (Station B), allowing excess to drip. Finally, press into breadcrumb mixture (Station C), ensuring an even coating.
- Place coated tenders on a plate or tray and refrigerate for 15–30 minutes. This helps the coating set and stay on during baking but is optional.
- Arrange tenders in a single layer on the prepared rack. Lightly spray or brush with oil or melted butter. Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy. Internal temperature should reach 165°F (74°C).
- Let the chicken tenders rest for 5 minutes before serving. Serve with your favorite dipping sauces.
Notes
- Airflow is key: Baking on a wire rack keeps the coating crispy on all sides.
- Spice it up: Add cayenne, chili flakes, or Cajun seasoning to the dredge for a kick.
- Make ahead: Marinate the chicken up to 24 hours ahead for even more tender results.
- No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar, let sit 5 minutes before using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My kids love your chicken tenders!! They could eat them everyday! Crisp & so tasty!
My kids loved these so much! They were SO delicious!
Incredibly delicious! I love knowing what’s in the food I’m feeding my kids. They love the flavor and it’s so easy!
These are really good. And, I like the additional suggestions for sides and follow-on recipe links. I will often use Marion Kay Spices “Chicken Seasoning 99x” blend for a KFC flavor.