Crispy Parmesan Chicken Tenders with Dipping Sauces

It’s 6pm and you need dinner fast. These Crispy Parmesan Chicken Tenders are the ultimate solution for your busy evening. Your family will love the crunch. You will love how easy they are.

Forget about the frozen bags or the drive-thru. This recipe delivers big flavor with minimal effort. It is the perfect way to satisfy a comfort food craving fast.

Why You’ll Make This Again

This recipe is perfect for a busy Fall evening. It is a reliable kid-approved favorite every time. You get restaurant quality at home without the high price tag.

These are ready in just 35 minutes total. The Panko breading ensures a satisfying crunch in every bite. It is a quick weeknight dinner you can always count on.

How This Comes Together

Setting up a breading station makes this process simple. You just dredge, dip, and press the chicken. Baking them keeps your kitchen clean and oil-free. Beginners can master this recipe on the first try.

What You’ll Need

You likely have most of these simple pantry staples already.

• 1 lb chicken breast tenders
• 0.5 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Panko breadcrumbs
• 0.5 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 cup Dijon mustard
• 2 tbsp honey
• 0.5 cup mayonnaise
• 1 clove minced garlic
• 1 tsp lemon juice

Step-By-Step Directions

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
2. Organize three shallow containers for the breading station: one with flour, one with beaten eggs, and one containing the Panko, Parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Dredge chicken tenders in flour and shake off any excess.
4. Dip chicken into the egg wash until fully submerged, then let excess drip off.
5. Press the chicken firmly into the Panko-Parmesan mixture to ensure even adherence.
6. Arrange tenders on the prepared baking sheet and apply a light coating of cooking oil spray.
7. Bake for 15 to 18 minutes, flipping once at the halfway point, until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
8. In a small bowl, whisk together Dijon mustard, honey, and 1 tablespoon of mayonnaise for the honey mustard sauce.
9. In a separate small bowl, combine remaining mayonnaise, minced garlic, and lemon juice for the garlic aioli.
10. Serve the hot chicken tenders immediately with the prepared dipping sauces.

How to Serve It

Serve these hot with the homemade sauces provided. The garlic aioli is creamy and bold. The honey mustard adds a sweet, classic tang. Pair them with a simple side salad or roasted potatoes.

Leftovers & Storage

Store leftovers in an airtight container in the fridge. They stay good for up to three days. Reheat them in the oven for maximum crispiness. Avoid the microwave to prevent the breading from getting soggy.

Make It Even Better (Pro Tips)

• Don’t skip the cooking oil spray on the breading.
• Space the tenders out so they don’t steam.
• Use parchment paper for a faster cleanup later.
• Press the breading firmly so it sticks well.
• Try this for your next game day snack.
• Double the sauce recipe if you love dipping.
• Use a meat thermometer to avoid dry chicken.

Easy Ways to Change It Up

• Add cayenne pepper to the flour for heat.
• Use gluten-free Panko for a dietary-friendly version.
• Swap Parmesan for Pecorino for a sharper flavor.
• Cook them in the air fryer for extra crunch.

Quick Questions

Can I use chicken breasts?

Yes, you can use whole breasts. Just slice them into even 1-inch strips. This ensures they cook at the same rate.

How do I keep the breading from falling off?

Make sure to shake off excess flour first. Press the Panko mixture firmly into the chicken. Let them rest for a minute before baking.

I hope your family loves these as much as mine does. They are a real lifesaver on busy nights. Enjoy the crunch!

— Ethan

Crispy Parmesan Chicken Tenders with Dipping Sauces

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 450

Ingredients Method

Ingredients

  

• 1 lb chicken breast tenders
• 0.5 cup all -purpose flour
• 2 large eggs , beaten
• 1 cup Panko breadcrumbs
• 0.5 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 0.5 tsp sal t
• 0.25 tsp black pepper
• 0.25 cup Dijon mustard
• 2 tbsp hone y
• 0.5 cup mayonnais e
• 1 clove minced garlic
• 1 tsp lemon juice

Method

 

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
2. Organize three shallow containers for the breading station: one with flour, one with beaten eggs, and one containing the Panko, Parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Dredge chicken tenders in flour and shake off any excess.
4. Dip chicken into the egg wash until fully submerged, then let excess drip off.
5. Press the chicken firmly into the Panko-Parmesan mixture to ensure even adherence.
6. Arrange tenders on the prepared baking sheet and apply a light coating of cooking oil spray.
7. Bake for 15 to 18 minutes, flipping once at the halfway point, until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
8. In a small bowl, whisk together Dijon mustard, honey, and 1 tablespoon of mayonnaise for the honey mustard sauce.
9. In a separate small bowl, combine remaining mayonnaise, minced garlic, and lemon juice for the garlic aioli.
10. Serve the hot chicken tenders immediately with the prepared dipping sauces.