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Oven Fried Parmesan Baked Chicken Tenders Recipe

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These oven fried parmesan baked chicken tenders are crispy and golden brown, offering the perfect crunchy texture you’d expect from fried chicken, but healthier and easier to make. Using panko breadcrumbs mixed with parmesan cheese, and a flavorful mustard and garlic batter, these tenders are delicious and perfect for a quick dinner or casual meal. Serve them with optional ranch or honey mustard dipping sauces for extra flavor.

Ingredients

Breadcrumb

  • 1 cup panko breadcrumbs
  • Olive oil spray
  • 1/2 cup grated parmesan cheese (store bought)

Batter

  • 1 egg
  • 1 tbsp mayonnaise (preferably whole egg mayonnaise, optional)
  • 1½ tbsp dijon mustard (or any other mustard of choice, optional)
  • 1 garlic clove, minced (optional)
  • 2 tbsp plain flour
  • Salt & pepper, to taste

Chicken

  • 500 g / 1 lb chicken tenderloins (or chicken breast cut into ⅔” / 1.5cm thick slices, lengthwise)
  • Olive oil spray

Instructions

  1. Preheat Oven: Preheat the oven to 200°C (390°F) to ensure it’s at the right temperature for baking the chicken tenders to golden perfection.
  2. Prepare Breadcrumbs: Spread panko breadcrumbs on a baking tray and spray lightly with olive oil. Bake them for 3 to 5 minutes until they turn a light golden color, then scrape them into a bowl and mix in the grated parmesan cheese.
  3. Make Batter: In a separate bowl, whisk together the egg, mayonnaise, dijon mustard, minced garlic, plain flour, salt, and pepper until well combined to create a flavorful coating for the chicken.
  4. Coat Chicken with Batter: Add the chicken tenderloins to the batter and mix to coat each piece thoroughly, ensuring the flavor sticks well to the chicken.
  5. Bread the Chicken: (Optional) Place a wire rack over your baking tray for more even cooking. Using your hands, pick up each battered chicken piece and dredge it in the parmesan breadcrumb mixture, pressing the breadcrumbs onto the chicken to adhere. Transfer the breaded chicken onto the baking tray or rack. Repeat with all pieces and spray them lightly with olive oil.
  6. Bake: Bake the chicken tenders in the oven for 15 minutes if small, or up to 18 minutes if larger. Avoid baking longer than 20 minutes to prevent drying out the chicken, ensuring they stay juicy inside.
  7. Serve: Remove from oven and serve immediately. Optionally, pair with ranch dipping sauce or honey mustard sauce for dipping to enhance the flavor.

Notes

  • Use panko breadcrumbs instead of ordinary breadcrumbs as they provide a much crunchier bake.
  • Use store-bought grated parmesan cheese from the refrigerated section for best flavor; freshly grated is a good substitute but quantity may vary.
  • Baking on a wire rack is optional but helps achieve an evenly golden result on all sides.
  • Ranch dipping sauce can be made by whisking together mayonnaise, sour cream, milk, lemon juice or vinegar, dried herbs (parsley, dill, chives), garlic powder, salt, and pepper. Fresh herbs can substitute dried but should be doubled in quantity. Garlic powder provides better flavor than fresh garlic here.
  • Honey mustard sauce is a simple alternative made from mixing mayonnaise, dijon mustard, honey, lemon juice, salt, and pepper.
  • Mayonnaise, dijon mustard, and garlic in the batter are optional but add great flavor.

Find it online: http://bitezly.com/oven-fried-parmesan-baked-chicken-tenders-recipe/