Crispy Baked Chicken Parm Tenders
Crunchy outside, juicy inside, and baked, not fried. Parmesan-panko coating with marinara for dipping. Serves 4.
Diet swaps
- Gluten-free: Use gluten-free panko.
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 lb Chicken tenders
- 1 Large egg
- 1/2 cup Whole-wheat panko breadcrumbs
- 1/4 cup Grated Parmesan
- 1 tsp Italian seasoning
- spray Olive oil cooking spray
- 1/2 cup Marinara (for dipping)
Directions
- Heat oven to 425°F; set a rack on a baking sheet and spray it.
- Beat the egg. Mix panko, Parmesan and Italian seasoning.
- Dip each tender in egg, then press into the crumbs; place on the rack and spray tops.
- Bake 15–18 minutes until golden and cooked through. Serve with warm marinara.
Calorie breakdown
Per serving: chicken 125 · coating 60 · spray 5 · marinara 18 · egg 17 (approx.)
Helpful for this recipe
Oven-safe cooling rackShop on Amazon →Whole-wheat pankoShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →