Recipe

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Baked chicken tenders infused with garlic and a cheesy breading that makes everyone drool. Tastier than any store-bough version!

Making your own baked Parmesan chicken tenders is easy when you follow my no-fuss breading method. Keep reading to learn all the details!

parmesan chicken tenders next to a dipping sauce

Baked Chicken Tenders with Parmesan and Garlic

Why buy a bag of frozen chicken strips when you can make them at home with real ingredients and non of the bad stuff? I know, the breading! It sounds like a lot of work and mess, but once you try these baked Parmesan chicken tenders, you won’t look back.

Making healthy versions of our favorite store-bought and restaurant meals is my jam. So after my kids devoured my copycat Cane’s chicken tenders and my Chick-fil-A-style nuggets, I decided to make these delicious chicken tenders with an epic garlic Parmesan breading, and they were a hit!

I also avoid any frying chaos by cooking these chicken tenders in the oven. It’s healthier and easier, and the breading is so good that turns out just as delicious. Woohoo!

parmesan chicken tenders in a lunchbox with green peas

Ingredients

You’ll find the amounts in the printable recipe card, but first, check the ingredients you need to make the most delicious Parmesan chicken tenders:

Chicken tenders: use chicken breast tenderloins or cut boneless skinless chicken breasts into strips.
White flour: for the first breading layer.
Salt and pepper: for seasoning the breading.
Egg: whisk it to coat the chicken tenders with it.
Garlic: infuse the chicken with delicious flavor.
Dried basil: an herb that adds extra flavor and aroma.
Paprika: adds a slightly spicy note.
Panko: the crunchy layer for the coating.
Parmesan cheese: makes the chicken tender deliciously cheesy!
Marinara sauce: my favorite sauce for dipping.

How to Make Parmesan Chicken Tenders

Once you set up the bowls with the ingredients, making baked Parmesan chicken tenders couldn’t be any easier! Check out what the process looks like:

Prep
While the oven preheats, line a baking sheet and trim the fat from the tenders.
Create the breading station
You’ll need three bowls: one with flour, salt, and pepper; a second one with whisked egg and garlic; and a third one with basil, paprika, panko, and parmesan cheese.
Coat the chicken
Now, place the chicken tenders in each bowl to coat them evenly and transfer them to the baking sheet, leaving enough room between each one to ensure even cooking.
Bake
Bake for 15 minutes, flip, and cook for 5 to 8 extra minutes.
Enjoy!
Serve the Parmesan chicken tenders with marinara sauce or your favorite dipping sauce.

Coating Homemade Chicken Tenders

My method to coat chicken tenders at home easily is using three bowls: one for the flour, one for the egg, and one for the mix of panko and cheese. You place the chicken tenders in the first bowl, then soak them in the egg, and finally coat them with panko. This way, you’ll have perfectly coated tenders with very little effort and no mess!

When to Flip Baked Chicken Tenders

Flip the Parmesan chicken tenders after baking them for 15 minutes in the oven. Then, cook them for 5 to 8 minutes more or until the internal temperature reaches 165F.

Dipping Sauces

My favorite part: dipping these chicken tenders in the most delicious sauces! From marinara sauce to ketchup, Buffalo sauce or ranch dressing, these sauces make everything tastier. You should also try my kid-friendly BBQ sauce that pairs perfect with chicken tenders or wings!

parmesan chicken tenders in a lunchbox with green peas, dipping sauce and berries

Storing Leftovers

Once the baked Parmesan chicken tenders are cooled down, store them in an airtight container or zip bag in the fridge for up to 3-4 days. Reheat in the oven at 350F for 10 minutes or using the reheating setting of your air fryer.

Baked Parmesan Chicken Tenders

Servings: 6

Prep Time: 20

Cook Time: 20

Total Time: 40

Baked chicken tenders infused with garlic and a cheesy breading that makes everyone drool. Tastier than any store-bough version!

5 from 5 votes

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Ingredients

1 ¼ pounds boneless skinless chicken tenders
½ cup white flour
Salt and Pepper
1 egg, whisked
3 teaspoons minced garlic
1 teaspoon dried basil
¼ teaspoon paprika
1 cup Panko
⅔ cup freshly grated Parmesan cheese
1 cup marinara sauce, for dipping

Instructions

Prep:

Trim the fat from the tenders.
Preheat the oven to 400F and line a large baking sheet with parchment paper.

Create a breading station:

Set out three medium bowls.
In the first bowl combine the white flour, ¼ teaspoon pepper, and ½ teaspoon salt. Stir to combine.
In the second bowl combine the whisked egg and minced garlic, stir.
In the third bowl combine the basil, paprika, Panko, and parmesan cheese. Stir to combine.

Coat the chicken:

Place the tenders in the flour mixture, then the egg mixture, then the panko mixture making sure to evenly and thoroughly coat each piece.
Place the tenders on the sheet pan leaving enough room between each tender to ensure even cooking.

Bake:

Place in the oven and bake for 15 minutes before flipping the tenders and cooking for another 5 to 8 minutes or until the internal temperature of the chicken reaches 165F.