Crunchy parmesan chicken tenders are golden on the outside, juicy in the middle and baked in a very hot oven instead of fried. A thin coat of olive oil helps the whole wheat bread crumbs and fresh Parmesan stick, so every piece gets an even, crispy crust.

They bake in about 15 minutes, and while they are in the oven you stir together a quick garlic balsamic vinaigrette for dipping. It is a simple weeknight dinner made with pantry staples.

The Best Crunchy Parmesan Chicken Tenders (Baked, Not Fried)

The secret to a crunchy baked chicken tender is heat. These go into a 500°F oven on a baking sheet that has been brushed with olive oil, so the bottoms start to sizzle and brown the moment they hit the pan. That quick blast of heat sets the coating before the chicken has time to steam, which is what keeps the crust crisp instead of soggy.

The coating is just two ingredients: Italian seasoned whole wheat bread crumbs and freshly grated Parmesan. The bread crumbs bring herbs and crunch, and the Parmesan melts into the crumbs as it bakes, turning nutty, salty and deeply golden. Using twice as many crumbs as cheese keeps the crust light and crisp rather than greasy.

Instead of dipping the chicken in egg, each tender gets a light coat of olive oil, with the extra wiped off, before it is pressed into the crumb mixture. That small step gives the coating something to cling to without making it heavy.

The dipping sauce is what makes these feel special. Balsamic vinegar, garlic, olive oil, salt and black pepper come together in a sharp, tangy vinaigrette that cuts right through the rich Parmesan crust. Serve the tenders on a platter with the sauce in the middle for an easy dinner, a game day snack or a family style lunch.

Why You’ll Love These Parmesan Chicken Tenders

Crispy without frying. A hot oven and an oiled baking sheet give you a golden, crunchy crust with no pot of oil.
Fast to bake. The tenders bake for about 15 minutes, so dinner comes together quickly.
Big flavor from simple ingredients. Seasoned bread crumbs and fresh Parmesan do all the work.
A dip built in. The garlic balsamic vinaigrette is ready by the time the chicken comes out of the oven.

Ingredients You’ll Need

Here is what goes into these oven baked chicken tenders and why each one matters. Exact amounts are in the recipe card below.

Chicken tenders: One pound is about 12 tenders. If they are frozen, thaw them completely first so they cook evenly and the coating sticks. Pat them dry with paper towels before you start, since a dry surface helps the oil and crumbs grab on instead of sliding off in the oven. You can also slice boneless chicken breasts into strips of a similar size.
Extra virgin olive oil: Used two ways. Part of it coats the chicken so the crumbs stick, and a tablespoon is brushed over the baking sheet so the bottoms crisp. Another tablespoon goes into the dipping sauce.
Italian seasoned whole wheat bread crumbs: They bring crunch, herbs and a slightly nutty flavor. Regular Italian bread crumbs work too. Panko will give you an even lighter, crispier crust, though you may want to add a pinch of dried Italian herbs since it is usually unseasoned.
Fresh grated Parmesan: Grate it yourself if you can. Freshly grated Parmesan melts into the crumbs and browns beautifully, while the shelf stable kind in a can is drier and saltier.
Minced garlic: The backbone of the dipping sauce. Jarred minced garlic is fine, and fresh garlic will taste a little sharper and brighter.
Balsamic vinegar: Sweet, tangy and rich. It is the main flavor in the vinaigrette and balances the salty cheese crust.
Salt and freshly ground black pepper: Season the vinaigrette so it tastes bright and balanced. The bread crumbs and Parmesan already bring plenty of salt to the chicken itself.

How to Make Crunchy Parmesan Chicken Tenders

Heat the oven. Preheat the oven to 500°F. Line a large baking sheet and brush 1 tablespoon of olive oil over it. A fully preheated oven is what makes the coating crisp quickly.
Make the crumb mixture. Combine the bread crumbs and Parmesan in a pie dish. A shallow dish gives you room to roll and press each tender.
Coat the chicken. Lightly coat each chicken tender with olive oil, then wipe off the excess. Place it in the bread crumb mixture and coat it completely, pressing so the crumbs adhere on every side.
Arrange and bake. Lay the coated tenders evenly on the prepared baking sheet, leaving a little space between them so hot air can reach every side. Bake for about 15 minutes, until the coating is deep golden brown and the chicken is cooked through to 165°F in the thickest piece.
Mix the vinaigrette. While the chicken bakes, stir together the garlic, salt, 1 tablespoon olive oil, balsamic vinegar and pepper in a small bowl. Refrigerate it until you are ready to serve.
Serve. Transfer the chicken tenders to a platter and serve the vinaigrette on the side for dipping. They are crunchiest straight out of the oven, so set the bowl of vinaigrette in the center of the platter and let everyone dip right away.

Kami’s tip: After you coat the chicken with olive oil, be sure to wipe off the excess before it goes into the crumbs. Too much oil makes the coating slide off and turn greasy instead of crisp.

Parmesan Chicken Tenders FAQs

How do I know when the chicken tenders are done? The coating should be golden brown and an instant read thermometer in the thickest tender should read 165°F, the USDA safe temperature for chicken.
Why bake them at 500°F? The high heat crisps the bread crumb coating fast, before the chicken releases moisture and steams the crust. Keep an eye on them near the end, since the Parmesan browns quickly.
What should I line the baking sheet with? Foil is the safest choice at this temperature. Many parchment papers are only rated to about 420°F to 450°F and can scorch in a 500°F oven.
Can I use chicken breasts instead of tenders? Yes. Slice boneless, skinless breasts into strips about the size of a tender so they bake in about the same time, and check for 165°F.
Can I make the dipping sauce ahead? Yes. Mix it, cover it and keep it in the refrigerator until serving. Because it contains fresh garlic in oil, keep it chilled and use it within 4 days.
How do I store leftovers? Refrigerate cooked chicken tenders in an airtight container for 3 to 4 days. Reheat them on a baking sheet in a hot oven until steaming so the coating crisps up again.
Can I use regular bread crumbs? Yes. Plain or Italian bread crumbs both work. Add a pinch of dried herbs if your crumbs are unseasoned.
Can I freeze them? Yes. Cool the baked tenders completely, freeze them in a single layer, then move them to a freezer bag. Reheat them in a hot oven until steaming and crisp.
What should I serve with them? A green salad, roasted vegetables or creamy mashed potatoes all go well, and the extra balsamic vinaigrette doubles as a salad dressing.

Crunchy Parmesan Chicken Tenders- No Diets Allowed

Oven Baked Chicken Tenders with Parmesan

Oven baked chicken tenders coated in Italian seasoned whole wheat bread crumbs and fresh Parmesan, baked hot and fast until golden and crunchy. Served with a quick garlic balsamic vinaigrette for dipping.

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Ingredients

1 lb chicken tenders about 12, thawed
1/4 cup extra virgin olive oil
2 cups Italian seasoned whole wheat bread crumbs
1 cup fresh grated Parmesan
2 tsp minced garlic
1/2 teaspoon salt
1 Tbs extra virgin olive oil
3 tablespoons balsamic vinegar
Freshly ground black pepper

Instructions

Preheat the oven to 500 degrees F.
Brush 1 tablespoon of oil over one large lined baking sheets.
Combine the bread crumbs and Parmesan in a pie dish. Lightly coat the chicken tender with olive oil. Be sure to wipe off excess oil. Then place chicken tender in bread crumb mixture and coat completely, pressing to adhere.
Evenly arrange the coated chicken tenders on the prepared baking sheets. Bake chicken tenders for approximately 15 minutes until cooked through and golden brown.
Meanwhile in a small bowl, mix together the garlic, salt, 1 Tbs olive oil, balsamic vinegar, and pepper. Refrigerate until ready for use.
Transfer the chicken tenders to a platter and serve the vinaigrette for dipping.

Made these chicken tenders? Leave a star rating in the recipe card and tell me how they turned out in the comments below. I love hearing what you dipped them in.