There’s something about crispy, golden chicken tenders that makes them an all-time favorite. Whether you’re making them for a quick dinner, a game-day snack, or just satisfying a craving, these Crispy Parmesan Crusted Chicken Tenders are next-level delicious. They have a perfectly crunchy coating, a juicy interior, and a boost of flavor from Parmesan cheese and smoky seasonings. Inspired by Chef Maniac, this recipe is easy, foolproof, and way better than anything you’d get at a fast-food joint.
Why This Recipe Works
I’ve tested dozens of chicken tender recipes, and this one always delivers. Here’s why:
- Panko + Parmesan = extra crunch – The combination creates a light, crispy, and cheesy coating.
- Flavor-packed seasoning – Garlic, onion, paprika, and black pepper give these tenders a perfect balance of savory goodness.
- Golden brown perfection – Light frying ensures the perfect crispy texture without being greasy.
- Quick and easy – Ready in under 30 minutes, making them a go-to meal for any night of the week.
Ingredients You’ll Need
(Serves 4 | Prep Time: 10 mins | Cook Time: 10 mins)
- 1 lb chicken tenders
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp butter, melted (optional, for extra crispiness)
- ¼ cup vegetable oil (for frying)
Step-by-Step Instructions
1. Set Up the Breading Station
I start by preparing three separate bowls for coating the chicken tenders:
- Bowl 1: All-purpose flour.
- Bowl 2: Beaten eggs.
- Bowl 3: A mix of panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper.
This setup makes it easy to coat the chicken properly for maximum crispiness.
2. Coat the Chicken
I take each chicken tender and coat it in the following order:
- Flour – Lightly coat and shake off excess.
- Egg wash – Ensures the breadcrumb mixture sticks.
- Parmesan-panko mixture – Pressing firmly to create a thick, crunchy crust.
3. Heat the Oil
In a large skillet, I heat ¼ cup vegetable oil over medium heat. You want the oil hot enough to sizzle when the chicken touches it, but not so hot that the coating burns before the inside cooks.
4. Fry to Crispy Perfection
I carefully place the coated chicken tenders into the hot oil, making sure not to overcrowd the pan. I cook them for 3-4 minutes per side, until they’re golden brown and crispy.
Once done, I transfer the tenders to a paper towel-lined plate to drain excess oil.
5. Optional: Brush with Melted Butter
For extra crispiness and a rich, buttery flavor, I like to brush the tenders with melted butter while they’re still warm.
6. Serve Hot with Dipping Sauces
These tenders are best served fresh and crispy, paired with your favorite dipping sauces. Some of my go-to choices include:
- Ranch dressing – The coolness balances the crispy, savory tenders.
- Honey mustard – The perfect mix of sweet and tangy.
- Marinara sauce – For an Italian-inspired twist.
- Spicy sriracha mayo – If you love a little heat!
Pro Tips for the Best Chicken Tenders
- Use panko breadcrumbs – They make the coating crispier than regular breadcrumbs.
- Don’t skip the Parmesan – It adds extra flavor and crunch to the breading.
- Keep the oil at the right temperature – If too low, the tenders absorb oil and turn greasy; too high, and they burn before fully cooking.
- Want an air-fryer version? Air-fry at 400°F (200°C) for 12-14 minutes, flipping halfway.
What to Serve with These Chicken Tenders
These crispy tenders go great with:
- French fries or sweet potato fries – Classic pairing!
- Mac and cheese – Because cheesy comfort food + crispy chicken = perfection.
- A crisp side salad – To lighten up the meal.
- Garlic bread – For an extra indulgent meal.
FAQs (From My Kitchen to Yours)
Q: Can I bake these instead of frying?
A: Yes! Bake at 425°F (218°C) for 20-25 minutes, flipping halfway through. Spray with oil for a crispier texture.
Q: Can I make these ahead of time?
A: Yes! Bread the chicken tenders and store them in the fridge for up to 4 hours before frying.
Q: Can I freeze them?
A: Absolutely! Freeze the breaded, uncooked tenders on a baking sheet, then transfer them to a freezer bag. Fry or bake straight from frozen—just add a few extra minutes to the cook time.
Why These Parmesan Chicken Tenders Are a Must-Try
If you’re looking for better-than-restaurant chicken tenders that are crispy, cheesy, and packed with flavor, these are it. Whether you fry, bake, or air-fry them, they turn out golden, juicy, and completely irresistible. Perfect for kids, adults, and anyone who loves comfort food, this recipe is bound to become a go-to in your kitchen.
For more crispy, cheesy, and flavor-packed recipes, check out Chef Maniac. If you try these Crispy Parmesan Crusted Chicken Tenders, let me know your favorite dipping sauce—I’d love to hear how you serve them!
Better Than Takeout – Crispy Parmesan Chicken Tenders You Can Make at Home
Ingredients
- 1 lb chicken tenders
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup grated Parmesan cheese
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- 2 tbsp butter, melted
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper.
- In another bowl, beat the eggs.
- In a third bowl, mix the panko breadcrumbs with the grated Parmesan cheese.
- Dip each chicken tender first in the flour mixture, shaking off the excess, then in the beaten eggs, and finally in the panko mixture, pressing to adhere.
- Place the coated chicken tenders on the prepared baking sheet.
- Drizzle the melted butter over the chicken tenders.
- Bake for 20-25 minutes, or until golden brown and cooked through, flipping halfway through if desired.
- Serve with your favorite dipping sauce.
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