Oven Fried Parmesan Baked Chicken Tenders
Deliciously crispy and cheesy chicken tenders baked to perfection, offering a healthier alternative to traditional frying.
Ingredients
Breading Mixture
- 1 cup panko breadcrumbs For extra crunch
- ½ cup grated parmesan cheese Store bought
Batter Mix
- 1 ea egg
- 1 tbsp mayonnaise Whole egg mayonnaise recommended
- 1 ½ tbsp dijon mustard Or any mustard of choice
- 1 clove garlic, minced
- 2 tbsp plain flour
- Salt & pepper To taste
Chicken
- 500 g chicken tenderloins Alternatively, use chicken breast cut into 2/3" thickness
Oil
- Olive oil spray For baking
- Oil spray To lightly coat chicken
Instructions
Preparation
- Preheat oven to 200C/390F.
- Spread panko breadcrumbs on a baking tray and spray lightly with oil.
- Bake breadcrumbs for 3 to 5 minutes or until LIGHT golden.
- Scrape the baked breadcrumbs into a bowl, add grated parmesan cheese, and mix.
- In a separate bowl, whisk together the batter ingredients with a fork.
- Add the chicken to the batter and mix to coat well.
Coating
- Pick up a piece of chicken and place it in the bowl with the breadcrumbs.
- Sprinkle breadcrumbs on top using your other hand, pressing them to stick.
- Transfer the coated chicken to the baking tray and repeat with remaining pieces.
- Spray lightly with oil.
Baking
- Bake for 15 minutes for small tenders or 18 minutes for larger ones.
- Do not bake for more than 20 minutes.
Serving
- Serve immediately with your choice of Ranch or Honey Mustard Dip.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for 2-3 days. To reheat, place in the oven for a few minutes to regain crispiness.