Parmesan Chicken Tenders

5 from 2 votes

Dec 23, 2024

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These crispy Parmesan chicken tenders are pan-fried and then baked with a cheesy breading until they’re golden on the outside and juicy inside. I highly recommend serving them dipped in my homemade buttermilk ranch dressing!

Overhead view of parmesan chicken tenders garnished with lemon wedges on a tray next to a small bowl of buttermilk ranch dressing.

Crispy Baked Chicken Tenders

I love light and crunchy chicken recipes like my easy chicken spiedini and my oven-baked garlic parmesan chicken wings, too. These Parmesan chicken tenders with buttermilk ranch dressing are right up there with them!

The flavor is amazing, and they’re so incredibly crispy and juicy, wrapped in golden Parmesan breadcrumbs.

Why You Should Make These Parmesan Chicken Tenders

Lightly fried. You’ll give the coated chicken a quick sear in a skillet before finishing them in the oven. This way, you get the fried effect without actually deep frying.
Family-friendly. The first time I made parmesan chicken tenders, they vanished from the plate in minutes! My family can’t get enough of the crispy, seasoned tenders, along with a basket of my air fryer potato wedges, of course.
The best ranch dressing. This brings me to the homemade buttermilk ranch dressing that keeps these tenders company on the plate. It’s perfect with the crispy chicken, and I always make a double batch and store it in the fridge to use on salads afterward.

The Ingredients You’ll Need

Ingredients for parmesan chicken tenders with text labels overlaying each ingredient. — Chicken ingredients.

Ingredients for buttermilk ranch dressing with text labels overlaying each ingredient. — Chicken ingredients.

Chicken Tenderloins – You can also buy whole chicken breasts and slice them into strips.
Breadcrumbs – I like to use Panko because the crumbs are crunchier, but plain or seasoned breadcrumbs will work, or you can crush up Ritz crackers or cornflakes, as I do in my cornflake chicken recipe.
Seasonings – A mixture of garlic powder, onion powder, salt, and black pepper.
Parmesan – Freshly grated Parmesan or Pecorino is best.
Eggs – Just the whites, as a lighter way to help the breading adhere to the chicken. You can use the whole egg if you like.
Olive Oil – A cooking oil for pan-searing the breaded parmesan chicken.
Ranch Dressing – For serving. I include the recipe for my buttermilk ranch made with mayo, sour cream, buttermilk, fresh dill, vinegar, and a handful of seasonings. If you don’t have buttermilk, you can make a homemade substitute from lemon juice (or vinegar) and regular milk. If you’d like to skip the mayonnaise, get my lightened-up homemade ranch dressing recipe.

Dipping a parmesan chicken tender into a small bowl of buttermilk ranch dressing next to more chicken tenders on a tray.

Tips and Variations

Check that the chicken is done. Use a meat thermometer to check that the chicken is cooked to a done 165ºF.
Use a wire rack. Layering a wire rack over the sheet pan is the best way to crisp up these chicken tenders in the oven. You can bake your breaded chicken directly on the sheet pan, but they won’t be as crispy on all sides.
Different seasoning. You can flavor your breadcrumb mixture with more seasonings, like Cajun spice, chili powder, curry powder, Italian seasoning, etc.
For an all-baked version of this recipe, follow the cooking directions for my baked chicken tenders.

Chicken tenders garnished with lemon wedges on a tray next to a small bowl of buttermilk ranch dressing.

Serving Suggestions

Dipping Sauces. Pair these chicken tenders with your favorite dipping sauces. They taste great dipped in honey mustard and homemade barbecue sauce, too.
Potatoes and Vegetables. I like to serve them with a side of garlic parmesan roasted potatoes or another easy veggie, like steamed broccoli or air fryer carrots.
Sweet treats. Make these easy mini chocolate chip cookies for dessert!

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How to Make Parmesan Chicken Tenders

I love that these crispy chicken tenders have all the delicious crunch of deep-fried chicken, without any of the grease or mess.

Overhead view of a breading station with chicken cutlets on a plate next to a bowl of beaten egg whites, and piece of chicken in a bowl with breadcrumbs. — 1. Bread the chicken.

Crispy parmesan chicken tenders in a skillet. — 1. Bread the chicken.

Set it up. While the oven preheats to 400ºF, take out a large, rimmed baking sheet. Place a wire rack over the baking sheet and coat it lightly with cooking spray. The wire rack is a helpful hack that gives the hot oven air room to circulate while the chicken tenders bake.
Prepare a breading station. Meanwhile, mix the Panko with the parmesan and seasonings in one bowl, and whisk the egg whites in another.
Coat the chicken. Dredge the chicken tenders first in the egg whites, and then the breadcrumbs, pressing to get them thoroughly coated. Place the coated chicken onto a plate.
Pan-fry. Once all the tenders are coated, heat a small amount of oil in a skillet. Working in batches, brown the chicken for 3 minutes per side. Afterward, place the chicken on your prepared wire rack.
Bake. Lastly, bake the parmesan chicken tenders at 400ºF for 8-10 minutes until the chicken is cooked through and crispy.
Make the dressing and serve! Whisk the ingredients for the buttermilk ranch dressing (see below) and enjoy.

How To Make Buttermilk Ranch Dressing

Combine the ingredients. Whisk together mayonnaise, sour cream, and buttermilk with fresh dill, a splash of vinegar, garlic powder, salt, and pepper.
Store or serve. Keep the ranch dressing airtight in the fridge until you’re ready to serve (this also gives the flavors a chance to develop). When dinner time rolls around, serve your chicken tenders with ranch on the side!

Cook the chicken tenders in the Air Fryer

The air fryer is an easy way to speed up this recipe if you’re pressed for time since you can skip the pan-frying step. Bread the chicken as directed and cook in batches at 375ºF for 8 minutes per side. See my air fryer chicken tenders recipe for details.

A hand holding up two halves of a parmesan chicken tender to expose the interior, with a tray of chicken tenders in the background.

How to Store and Reheat Leftovers

Refrigerate. Store these parmesan chicken tenders in an airtight container and refrigerate them for 3-4 days. I like chopping up the leftover chicken tenders to add to a chicken salad or reheat them to roll up in a crispy chicken Caesar wrap.
Reheat. The breading gets soggy with time, so the best way to reheat parmesan chicken is in the oven. Place it back onto a wire rack set over a baking sheet and warm the chicken at 350ºF until it’s hot throughout. You can also easily reheat single servings of chicken in the air fryer if you have one.

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5 from 2 votes (1 rating without comment)