Easy no-fail parmesan chicken tenders oven-baked and ready within minutes.
I share a basic recipe and options to season them further in the recipe card further below!
What are chicken tenders?
Chicken tenders are also called chicken fingers or strips.
Boneless chicken breast tenderloins are cut into finger length pieces.
The meat is either fried, baked or grilled in a crust and served with a dipping sauce.
Variations of chicken tenders exist and today it’s my favorite, a crispy parmesan version.
How to make Chicken tenders with parmesan?
To make these chicken fingers from scratch is straightforward! I explain it in 3 easy steps so that you can get an overview.
The full recipe with adjustable quantities, US and metric quantities is located at the bottom of this post.
Cut chicken breasts into tenders.
Prepare two trays, one with a scrambled raw egg and the other with mixed parmesan and seasoning.
To coat the chicken, dredge each tender through the egg first and then through the seasoned Parmesan.
Place Parmesan coated chicken on a grid over a pan and spray with cooking oil.
Bake in preheated oven until cooked through and golden.
You can adjust the seasoning of the parmesan coating and make this recipe all yours!
The chicken tenders are already seasoned with either Italian seaosning or herbes de provence.
Depending on which ever of the two you added, you can add 1/2 or 1 Tsp of the following herbs and spices:
- chili flakes
- savory (don’t add if you used herbes de provence seasoning)
- lemon zest
- thyme (don’t add if you used herbes de provence seasoning)
- rosemary (don’t add if you used herbes de provence seasoning)
- onion powder (don’t add if you used Italian seasoning)
- garlic powder (don’t add if you used Italian seasoning)
We love our oven-baked parmesan chicken tenders with fries and a dipping sauce.
I usually serve them with a sour cream dip, mayonnaise (even Japanese mayo), ketchup, or a honey mustard sauce.
I have also added a jam as a dipping option. Just the way you would serve a Schnitzel.
Freezing, Storing and Reheating
You can freeze your homemade chicken tenders too!
To do this, prepare as instructed but don’t bake the meat. Just palce them on a tray into the freezer and wait for them to freeze hard.
Then, you just need to pick up the frozen chicken tenders and place them in a freezer friendly container.
To cook the frozen meat, place on a grid with a pan as per the instructions and bake the frozen pieces without thawing first. But you will need to bake them longer!
You can keep leftovers in the fridge in an airtight container for up to 3-4 days.
To reheat leftovers from your fridge, place in the oven and warm up for 3 minutes or so.
Don’t reheat your chicken for too long or else the tenders will lose their juiciness.
Yes, you can. Prepare, but don’t bake them. Instead, freeze them OR keep in the fridge and cook within 24 hours.
Bake them for about 12 minutes (a minute or two more or less depending on your oven). If you bake them for too long they will lose their juiciness.
Serve per person about 3-5 chicken tenders.
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Baked Parmesan Chicken Tenders Recipe
- Preheat your oven.
- Pat dry chicken breast if they are moist. Slice chicken breasts into 3 or 4 almost same-sized chicken tenders.
- Prepare 2 trays. Break an egg in the first one and scramble it.
- Add to the second tray the parmesan, salt, black pepper and italian seasoning and combine.
- Dredge each chicken tender piece through the egg first and then through the seasoned parmesan. The chicken tenders should be well coated.
- Place your oven grid over your oven pan and place and spread each chicken tender piece over the grid.
- Bake chicken for about 12 minutes at 350° Fahrenheit/ 180° Celsius or until cooked through.
- Take out, cool a bit, enjoy with a dipping sauce of your choice.
- Add 1/2 or 1 tsp salt. I leave it up to you.
- You can use Italian seasoning or Herbes de Provence. If you don’t have these, use oregano.
- Use Cooking Spray or oil if you don’t have cooking spray
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