Get ready for a dinner the whole family will love. These oven-baked Parmesan Chicken Tenders are coated in crunchy golden panko and Parmesan for a savory, irresistible bite. Baked instead of fried, they deliver great texture without the extra oil.
Parmesan Chicken Tenders
Crispy Parmesan chicken tenders paired with homemade ranch or your favorite dipping sauce make an easy, crowd-pleasing meal. Serve them alone or alongside creamy mac and cheese and a crisp coleslaw for a complete dinner.
Rather than relying on store-bought or drive-thru options, you can make restaurant-quality chicken at home. It’s simple, more economical, and tastes fresher. These tenders are coated in flavorful panko crumbs mixed with Parmesan, then baked until golden and crisp.
Why You Will Love This Recipe
- Easy to Make – A straightforward breading process with a few pantry staples.
- Delicious Flavor – Parmesan and ranch powder boost the savory profile while panko adds crunch.
- Baked, Not Fried – Baking yields a crisp exterior and juicy interior without deep frying.
- Cost Effective – Homemade tenders are cheaper than many frozen or restaurant options.
What are Chicken Tenderloins?
Tenderloins are the small, tender strips of meat attached to the underside of the chicken breast. They cook quickly and stay moist when handled properly, which makes them ideal for tenders.
Basic Ingredients
You only need a handful of ingredients to make these Parmesan chicken tenders:
- Chicken tenderloins – About 1 pound yields roughly four servings. You can also slice chicken breasts into strips.
- Panko breadcrumbs – Light and airy, panko gives the best crispiness; Italian-style crumbs will work but are less crunchy.
- Parmesan cheese – Finely grated for even distribution and a salty, savory bite.
- Ranch powder – Adds a tangy, herbed flavor to the breading.
- Buttermilk – Tenderizes the chicken and helps the coating adhere.
- Dipping sauce – Ranch, barbecue, honey-chipotle, or ketchup—pick your favorite.
How to Make Panko Chicken Strips
These breaded tenders work well for weeknight dinners, party appetizers, or game-day snacks.
- Marinate the chicken. Trim any excess fat, place tenderloins in a bowl, pour buttermilk over them, cover, and refrigerate for 30 minutes to tenderize.
- Toast the panko. Spread panko on a parchment-lined tray, mist lightly with extra virgin olive oil, and bake 3–5 minutes at 400°F until just golden. Let cool.
- Bread the tenders. Combine toasted panko, grated Parmesan, ranch powder, and pepper. Dredge each tender in the mixture, pressing gently so the crumbs adhere.
- Bake and serve. Place a wire rack on a baking sheet, arrange the breaded tenders on the rack, lightly spray with oil, and bake at 400°F for about 15 minutes, or until the internal temperature reaches 165°F. Sprinkle with chopped parsley and serve hot.
Pro tip: Toasting the panko before breading makes the coating extra crispy and gives the tenders a deeper golden color.
Tips and Tricks
Make the process easier and improve results with these simple tips:
- Line the pan with foil or parchment for quick cleanup.
- Add a tablespoon or two of hot sauce to the buttermilk for a touch of heat.
- Toast panko in advance for maximum crunch.
- Cut tenders into bite-sized pieces before breading to make nuggets.
- Use a wire rack on the sheet pan so hot air circulates around each piece for crispier results.
Serving suggestion: These tenders are excellent on their own or with a dipping sauce. They pair well with avocado ranch, spicy barbecue, fry sauce, or marinara.
Storage Recommendations
Refrigerator: Cool completely, then store in an airtight container for 3–4 days.
Freezer: Flash-freeze on a tray, then transfer to a freezer-safe bag or container for 2–3 months.
Reheating: Reheat in the oven, air fryer, or microwave until the internal temperature reaches 165°F to ensure safety and crispness.
FAQs
Yes. Slice chicken breasts into strips or nuggets against the grain so they stay tender and juicy.
Yes. Chicken tenders come from the breast and are a lean white meat that cooks quickly.
Bake at 400°F for about 15–18 minutes, depending on size. Cook until the internal temperature reaches 165°F.
Yes. Air fry at 400°F for about 10–12 minutes, flipping once, and check that the internal temperature is 165°F.
How to Serve
Chicken tenders are versatile—add them to salads, pair with soups, or serve alongside classic sides. A few suggested pairings:
- Broccoli mac and cheese
- Baked potato soup
- Creamy tomato soup
- Bacon ranch pasta salad
- Dill cucumber salad
If you tried this recipe, please leave a rating and share your feedback in the comments.
Recipe
Baked Parmesan Chicken Tenders
These oven-baked Parmesan Chicken Tenders are coated in crunchy panko and Parmesan for a flavorful, golden crust. Baked, not fried, they’re easy to prepare and perfect for family meals.
Ingredients
- 1 cup buttermilk
- 1 pound chicken tenderloins
- 1 cup panko bread crumbs
- ¾ cup grated Parmesan cheese
- ¼ cup dry ranch powder
- ½ teaspoon pepper
Instructions
- Trim any fat from the tenderloins. Pour buttermilk over the chicken in a bowl, cover, and refrigerate for 30 minutes.
- Preheat oven to 400°F. Line a sheet pan with parchment paper. Spread panko on the tray, lightly spray with extra virgin olive oil, and bake 3–5 minutes until lightly golden. Remove and cool.
- Mix toasted panko, Parmesan, ranch powder, and pepper. Roll the chicken in the crumb mixture, pressing gently to coat.
- Place a wire rack on a baking sheet and arrange the breaded tenders on it. Spray lightly with oil and bake 15–18 minutes, or until internal temperature reaches 165°F. Do not overbake to keep them juicy.
- Sprinkle with minced parsley and serve immediately with ranch or your preferred dipping sauce.
Notes
- Freezer friendly: Cool completely, freeze in a freezer-safe bag for 2–3 months. To cook from frozen, bake at 425°F for 20–25 minutes or until 165°F internally.
- For spicy tenders, stir 1–2 tablespoons hot sauce into the buttermilk before marinating.
Nutrition Information:
Serving Size: 2
Calories: 214
Total Fat: 5g
Saturated Fat: 0g
Cholesterol: 119mg
Sodium: 854mg
Carbohydrates: 10g
Fiber: 6g
Sugar: 1g
Protein: 32g
Nutrition facts are estimates; consult a registered dietitian for specific dietary needs.
*This Parmesan ranch chicken tenders post was originally published May 2015 and updated March 2023.