How to Make Perfectly Crunchy Parmesan Oven Baked Chicken Tenders in Missouri

When you think about comfort food that’s crispy on the outside, tender on the inside, and perfectly seasoned, Parmesan-Coated Oven Baked Chicken Tenders top the list. These chicken tenders are a crowd-pleaser, loved by kids and adults alike. And what’s even better? You can enjoy all that crispy goodness without the guilt of deep frying. Baking them in the oven gives you the crunch and flavor you crave, with a lot less mess and grease. Today, we’re bringing this recipe straight from the Midwest – let’s focus on Indiana, where hearty meals and delicious comfort food reign supreme.

Photo byNick Davies

Indiana is known for its love of home-cooked meals, and Parmesan-Coated Oven Baked Chicken Tenders fit perfectly into that tradition. They’re easy to whip up for a weeknight dinner, but fancy enough to serve when you’re entertaining friends. Pair these tenders with a fresh salad or some mashed potatoes, and you’ve got yourself a meal that screams “comfort” in every bite. Now, let’s dive into how you can make this at home.

Parmesan-Coated Oven Baked Chicken Tenders Recipe

Ingredients:

• 1 pound boneless, skinless chicken tenders
• 1 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 large eggs
• 2 tablespoons olive oil (for drizzling)
• Optional: fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
2. Prep the coating. In a shallow dish, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Mix everything until well combined.
3. Beat the eggs. In a separate shallow bowl, whisk the eggs. This will act as the binder for your coating, ensuring that the Parmesan and breadcrumbs stick to the chicken tenders.
4. Coat the chicken tenders. Dip each chicken tender into the beaten eggs, making sure it’s fully coated. Then, roll it in the Parmesan-panko mixture, pressing down gently to ensure the coating sticks well. Place the coated tenders on the prepared baking sheet.
5. Drizzle with olive oil. To help the chicken tenders get extra crispy in the oven, lightly drizzle the tops with olive oil. You can also use cooking spray if you prefer.
6. Bake the chicken tenders. Place the baking sheet in the preheated oven and bake for 18-20 minutes, flipping halfway through. The tenders should be golden brown and have an internal temperature of 165°F when fully cooked.
7. Serve. Once done, remove from the oven and let the tenders cool slightly. Garnish with freshly chopped parsley if desired, and serve with your favorite dipping sauces—whether it’s ranch, BBQ, or honey mustard!

Why You’ll Love These Chicken Tenders

These chicken tenders are a hit for a reason. First, the combination of Parmesan and panko breadcrumbs creates a wonderfully crispy texture, while the seasoning adds a depth of flavor that you’ll keep coming back to. Baking them also means they’re healthier than your average fried chicken, but just as satisfying. Indiana cooks love recipes like this because they’re versatile, easy to make, and bring everyone to the table.

Whether you’re making them for a family dinner, game night with friends, or a quick meal after work, these chicken tenders are the perfect solution. The best part? You probably already have most of the ingredients in your pantry. Plus, if you want to switch things up, you can easily add your own twist to the seasoning or serve them with different sides like roasted veggies or sweet potato fries.

So next time you're in the mood for something crispy and delicious, try this Midwest-inspired Parmesan-Coated Oven Baked Chicken Tenders recipe. It’s guaranteed to become a favorite in your household!

Did you enjoy this recipe? Let me know in the comments below! Don’t forget to follow me for more amazing comfort food recipes that you can whip up any night of the week.

Sources:

Family Recipe