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Oven Fried Parmesan Baked Chicken Tenders

These oven fried chicken tenders TRULY come out just like they've been fried! They are a beautiful golden brown all over and super crunchy. Make these with chicken tenderloins or cut chicken breast into tenderloin length strips! This is the parmesan flavoured version of these Truly Golden Crunchy Baked Chicken Tenders I shared last year.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup panko breadcrumbs ((Note 1))
  • Olive oil spray
  • 1/2 cup grated parmesan cheese (, store bought (Note 2))
  • 1 egg
  • 1 tbsp mayonnaise* ((I use whole egg mayonnaise))
  • 1½ tbsp dijon mustard* ((or any other mustard of choice))
  • 1 garlic clove (, minced*)
  • 2 tbsp plain flour
  • Salt & pepper
  • 500 g /1 lb chicken tenderloins ((or chicken breast cut into ⅔" / 1.5cm thick slices, lengthwise))
  • Oil spray

Method
 

  1. Preheat oven to 200C/390F.
  2. Spread panko breadcrumbs on a baking tray. Spray lightly with oil. Bake for 3 to 5 minutes or until LIGHT golden.
  3. Scrape into a bowl. Add parmesan and mix.
  4. In a separate bowl, whisk together Batter ingredients with a fork. Add chicken and mix to coat.
  5. Optional: Place a rack on the baking tray (Note 3)
  6. Pick up chicken with left hand and place in breadcrumbs. Use right hand to sprinkle with breadcrumbs, press to adhere. Use right hand to transfer to baking tray. Repeat with remaining chicken. Spray lightly with oil.
  7. Bake for 15 minutes for small tenders, 18 minutes for large ones. No longer than 20 minutes, otherwise they will begin to lose juiciness.
  8. Serve immediately with Ranch or Honey Mustard Dip if desired (Note 4).

Nutrition

Serving: 185gCalories: 385kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 650mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

  • For perfectly juicy chicken tenders, aim for an internal temperature of 75°C (165°F); use a meat thermometer to check doneness without cutting into the meat.
  • To prevent the breading from falling off, ensure the chicken is well-coated in the batter before pressing it into the panko mixture.
  • If you prefer a bit of spice, feel free to add a pinch of cayenne pepper or paprika to the panko and parmesan mix for added flavor.
  • Store any leftovers in an airtight container in the fridge for up to 4 days; reheat in a preheated oven at 180°C (350°F) for about 10 minutes to keep them crispy.
  • For a lighter version, substitute half of the mayonnaise with Greek yogurt for added creaminess and tang without the extra calories.

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