Crispy ovenFried Parmesan bites redefine weeknight meals with golden crust savory cheese and quickbake tech for juicy centers familyfriendly
Ingredients
Scale
1 lb boneless, skinless chicken tenders
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (panko recommended)
1 large egg, beaten
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
Freshly ground black pepper, to taste
Cooking spray or extra-virgin olive oil spray, to help blister and brown without sticking
Optional for serving: lemon wedges and chopped fresh parsley
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
In a shallow dish, mix together the Parmesan, breadcrumbs, garlic powder, paprika, Italian seasoning, salt, and pepper. This is your crust station—keep it close.
In a second shallow dish, beat the egg with a splash of water (about 1 tablespoon) to thin it slightly and make dipping a breeze.
Dip each chicken tender in the egg wash, letting the excess drip off. Then roll it in the parmesan-breadcrumb mixture, pressing gently so the coating adheres evenly.
Place the coated tenders on the prepared baking sheet. If you like extra crisp, lightly spray the tops with cooking spray or brush with a little olive oil.
Bake for 12–15 minutes, then flip and bake another 4–6 minutes, until the crust is golden and the internal temperature reaches 165°F (74°C).
If you want a crisper edge, broil for 1–2 minutes at the end, watching closely to prevent burning.
Let rest 2–3 minutes before serving. Dip in marinara, honey mustard, or ranch, and enjoy the crackly crust with a juicy center.
Notes
Crispy, cheesy oven-fried chicken tenders with parmesan and garlic, baked until golden and juicy inside—perfect for weeknights and dipping.
