Oven-Baked Parmesan Chicken Tenders with Garlic and Herb Breadcrumbs

I still remember the smell of dinner coming together on rainy Saturdays: butter sizzling, garlic whispering from the skillet, and the whole house filling with that warm, cheesy aroma that makes you slow down. Tonight’s recipe pulls that exact comfort into a simple, weeknight-friendly dish: oven-baked tenders coated in crunchy, herby breadcrumbs and salty Parmesan. They turn golden in under 20 minutes, crackle when you bite them, and leave a little butter-garlic trail on the plate (don’t judge me). These tenders feel like a hug in finger-food form — perfect for dipping, sharing, or just hoarding on your couch while bingeing a show.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 14–16 minutes
• Total Time: 30–35 minutes

Why This Recipe is Awesome

These tenders combine a crisp, golden exterior with a juicy, tender center — thanks to a quick egg wash and a crunchy breadcrumb-Parmesan crust. The garlicky-herb coating smells incredible while it bakes, and the oven method keeps cleanup easy and hands-off. It’s so easy even your oven can’t mess it up. Who doesn’t love crispy edges, a flaky Parmesan bite, and a little honey-mustard dip on the side?

Ingredients

For the Main Dish:

• 1½ pounds chicken tenderloins (or 2 large chicken breasts, cut into 12 tenders)
• 1 cup panko breadcrumbs
• ½ cup finely grated Parmesan cheese (about 2 ounces)
• 2 tbsp chopped fresh parsley (or 1 tsp dried)
• 1 tsp garlic powder
• ½ tsp dried oregano
• ½ tsp smoked paprika (or regular paprika)
• ¾ tsp kosher salt (adjust to taste)
• ½ tsp black pepper
• 2 large eggs
• 2 tbsp milk (or water)
• ¼ cup melted butter (or 3 tbsp olive oil)
• Nonstick cooking spray or 1 tbsp oil for the baking sheet

For the Sauce / Garnish (if applicable):

• Optional Honey-Mustard Dip: ⅓ cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp honey, 1 tsp lemon juice, pinch of salt
• Fresh lemon wedges and extra chopped parsley for garnish

How I Make It

Step 1:

Preheat the oven to 425°F and line a rimmed baking sheet with foil or parchment; spray lightly with nonstick spray. In a shallow bowl combine panko, Parmesan, parsley, garlic powder, oregano, paprika, salt, and pepper. In another bowl whisk eggs with milk until smooth. Brush the chicken tenders with a little of the melted butter (or drizzle oil) to help the crust adhere — this also gives you that golden, shiny finish.

Step 2:

Working in batches, dip each tender into the egg wash, letting excess drip back into the bowl, then press firmly into the breadcrumb mixture so the crumbs cling. Lay tenders on the prepared sheet with space between them. Drizzle the remaining melted butter over the tops (or brush each with oil). Don’t overcrowd — leave breathing room so air can crisp the crust.

Step 3:

Slide the sheet into the hot oven and listen for that gentle sizzle as the butter hits the pan. Bake at 425°F for 14–16 minutes, flipping once at the halfway mark so both sides brown evenly. The kitchen will smell garlicky and nutty from the Parmesan; you’ll see the edges turn a deep golden brown and the crust crisp up beautifully.

Step 4:

Check doneness with a meat thermometer — the internal temperature should read 165°F at the thickest part. If you don’t have a thermometer, slice one open: the juices should run clear and the meat should look opaque and tender, not pink. If they need a minute or two more, give them another 1–3 minutes but watch closely so the crust doesn’t burn.

Step 5:

Let tenders rest for 3–4 minutes on the sheet (this keeps them juicy), then serve with the honey-mustard dip, lemon wedges, and a sprinkle of fresh parsley. I like to transfer them to a platter and watch everyone fight over the crunchiest piece — pure joy.

Pro Tips

• Use panko for maximum crunch; it browns better than regular breadcrumbs.
• Flip halfway through baking so both sides get equally golden and crisp.
• If your crumbs look dry before baking, toss them with the melted butter; that browns into nutty goodness.
• For even cooking, choose tenders that are similar in thickness or pound thicker ones to match.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ tofu: Use extra-firm tofu pressed and sliced into strips; bake a few minutes longer and watch texture.
• Panko ↔ crushed cornflakes or gluten-free panko: Both stay crunchy; cornflakes give a sweeter, cereal-like crunch.
• Parmesan ↔ nutritional yeast for dairy-free: You’ll lose the exact salty cheesiness but gain a savory umami note.
• Butter ↔ oil: Olive oil works fine (see FAQ note below about amounts).

Variations & Tips

• Spicy: Add ½ tsp cayenne or 1 tsp chili powder to the crumbs for a kick.
• Kid-friendly: Skip the paprika and serve with ketchup or plain ranch.
• Italian-style: Add 1 tsp dried basil and a pinch of red pepper flakes to the crumb mix.
• Low-carb: Use almond flour mixed with grated Parmesan and a few crushed pork rinds for crispiness.
• Creative twist: Toss the baked tenders in a sticky garlic-butter-hot sauce for a Korean-inspired glaze.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Bread the tenders and arrange them on a sheet tray, then cover and refrigerate for up to 24 hours. Bake from cold, adding 2–3 minutes to the cook time. For full make-ahead, bake then refrigerate for 3 days or freeze for up to 1 month; reheat at 375°F until warmed through and crisp.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate them halfway through baking, or bake in two batches so you don’t overcrowd and lose crispness.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for a deep golden-brown crust and an internal temperature of 165°F. Slice one to check that the center looks opaque and the juices run clear.

What if I don’t have ingredient X?

No problem — swap Parmesan for grated Pecorino (saltier) or 2 tbsp nutritional yeast for a dairy-free boost. If you lack panko, crush plain crackers or chips for a crunchy coating.

How I Like to Serve It

I serve these tenders with a bowl of honey-mustard and a simple slaw for crunch, or alongside roasted sweet potatoes for a cozy weeknight dinner. They shine at casual gatherings — stick them on a platter with toothpicks and watch them disappear. In summer, pair with a crisp salad; in winter, let them star next to buttery mashed potatoes.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 375°F for 8–10 minutes to restore crispness.
• Safe internal temp for chicken: 165°F.

Final Thoughts

Closing: These oven-baked Parmesan chicken tenders give you crunchy, garlicky goodness with minimal fuss — now go impress someone, or just yourself, with your homemade masterpiece!