Garlic Parmesan Chicken Tenders Bake

• 1 1/4 pounds chicken tenders
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 2 cloves garlic, minced
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 2 tablespoons milk
• 1 tablespoon olive oil

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, combine Parmesan, panko, garlic, parsley, paprika, salt, and pepper.
3. 3 In another bowl, whisk together eggs and milk.
4. 4 Brush a baking sheet with olive oil.
5. 5 Dip each chicken tender into the egg mixture, then coat with the Parmesan mixture.
6. 6 Place coated tenders on the prepared baking sheet.
7. 7 Bake for 20-25 minutes or until golden and cooked through.
8. 8 Serve immediately.

Equipment

• baking sheet
• mixing bowls
• whisk

Variations

• Add cayenne pepper for a spicy kick.
• Substitute panko with almond flour for a low-carb option.

Substitutions

• If you don't have panko, use crushed cornflakes for a gluten-free alternative.

Pairings

• Steamed broccoli
• Mashed potatoes

Nutrition

Tips

• For extra crispiness, chill the coated tenders in the fridge for 30 minutes before baking.
• Use fresh garlic for the best flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes.

Freezing: Freeze uncooked tenders on a parchment-lined sheet, transfer to a freezer bag once solid. Bake straight from frozen, adding 5 minutes to the cook time.

Serving Suggestions

• Serve with a side of marinara sauce or a fresh green salad.

FAQ