Crispy Baked Chicken Tenders with Garlic Parmesan

It was a rainy Tuesday evening when I first tried making crispy baked chicken tenders. My fridge was low on groceries, and I was in desperate need of comfort food that didn’t come from a drive-thru. What started as a quick experiment turned into one of my most requested meals by friends and family. One bite of those cheesy, golden-brown strips was all it took—and I knew I had a weeknight winner.

These crispy baked chicken tenders with garlic parmesan are everything a beginner cook dreams of: simple ingredients, minimal mess, and a result that looks and tastes like something out of a diner menu. They’re a healthier alternative to fried chicken, but with all the crunch and flavor you could hope for. Whether you’re cooking for kids, prepping game-day snacks, or looking for a stress-free dinner, this easy sheet pan dinner won’t let you down.

Why This Recipe is Special

Let’s be honest—fried chicken is delicious, but it’s not always beginner-friendly or great for everyday meals. This oven-baked version captures the crunch and flavor of fried tenders without the oil splatter or guilt. The secret lies in panko breadcrumbs and grated parmesan, creating that irresistible crust, while garlic and spices add layers of flavor.

This recipe is also endlessly flexible. You can use chicken breasts, add more herbs, or experiment with dips to make it your own. Plus, it’s high in protein and lower in fat compared to traditional fried versions, making it a quick and healthy meal that doesn’t skimp on satisfaction.

Ingredients and Preparation

Chicken breast tenders – These are lean, quick-cooking, and stay juicy in the oven. You can also slice regular chicken breasts into strips.
Panko breadcrumbs – Light and airy, these give the tenders that signature crisp. You can use regular breadcrumbs, but the crunch won’t be quite the same.
Parmesan cheese – Adds savory, umami flavor and helps the coating stick. Freshly grated parmesan will always give you the best results.
Garlic powder – Infuses the tenders with a deep, roasted garlic flavor without needing to chop or sauté.
Onion powder – Enhances aroma and adds gentle sweetness to balance the savory elements.
Smoked paprika – A touch of warmth and smokiness elevates the taste. You can swap in regular paprika or even chili powder for heat.
Dried parsley – Adds color and an earthy herb note. Fresh parsley can be used for garnish, but dried is more convenient.
Salt and black pepper – Essential for seasoning. Feel free to adjust to your preference or dietary needs.
Eggs – Help bind the coating to the chicken.
Olive oil – Encourages browning in the oven and adds healthy fats.
Fresh parsley (optional) – For garnish and a final burst of freshness.

Ingredient substitutions: For a gluten-free version, use gluten-free panko. If you’re dairy-free, nutritional yeast can replace parmesan for a similar depth of flavor.

Step-by-Step Instructions

Step 1 Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking and make cleanup easier.

Step 2 In a medium mixing bowl, stir together the panko breadcrumbs, grated parmesan, garlic powder, onion powder, smoked paprika, dried parsley, salt, and pepper until thoroughly combined. This will be your crispy coating.

Step 3 In a separate bowl, whisk the eggs with olive oil until they’re smooth and slightly frothy. This mixture helps the breadcrumb coating stick to the chicken evenly.

Step 4 Dip each chicken tender into the egg mixture, ensuring it’s fully coated, then immediately roll it in the breadcrumb mixture. Press the crumbs firmly onto the chicken to ensure maximum crunch.

Step 5 Place the breaded tenders on the prepared baking sheet, spaced slightly apart so they cook evenly and crisp up on all sides.

Step 6 Bake in the preheated oven for 20 to 25 minutes, or until the tenders are golden brown and the chicken reaches an internal temperature of 165°F (75°C).

Step 7 For extra crispiness, switch the oven to broil for 2 to 3 minutes at the end of baking. Watch closely so the tenders don’t burn.

Step 8 Let them cool for a couple of minutes, then garnish with fresh parsley if desired. Serve warm with your favorite dipping sauce.

Beginner Tips and Notes

• Avoid soggy tenders: Make sure the chicken is dry before dipping it in the egg mixture—moisture can make the coating slide off.
• No thermometer? Cut a tender in half—if it’s white and the juices run clear, it’s done.
• Panko not sticking? Press the coating onto the chicken firmly with your hands before placing it on the baking sheet.
• Prep like a pro: Set up a breading station with the wet and dry mixtures side-by-side to keep the process efficient and mess-free.
• Don’t overcrowd the pan: Give each piece breathing room, or they’ll steam instead of crisp up.

Serving Suggestions

These tenders pair beautifully with a crisp garden salad, roasted vegetables, or even sweet potato fries. For sauces, try honey mustard, ranch, garlic aioli, or even a spicy sriracha mayo to complement the garlic parmesan crust.

Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven or air fryer for 5-7 minutes to restore crispiness—avoid the microwave if you want to keep the crunch.

Conclusion

Whether you’re brand-new to cooking or just need a dependable go-to, this lemon herb chicken recipe alternative delivers on every front—flavor, ease, and crowd-pleasing potential. It’s the kind of meal that makes you feel confident in the kitchen and leaves everyone asking for seconds.

Give this easy sheet pan dinner a try and let me know how it turns out in the comments below. Did you make a twist on it? Did your family love it? I can’t wait to hear your kitchen stories. Happy cooking and keep things quick, crispy, and delicious.

FAQ About Crispy Baked Chicken Tenders with Garlic Parmesan

More Relevant Recipes

• Blackened Chicken Tenders Recipe
• Easy Chicken Parmesan Sliders
• Crispy Baked Ranch Chicken

Print