Crispy Lemon Parmesan Chicken Tenders – The Easiest Oven Recipe Ever!

Hello, Food Lovers!

Hello, food lovers! 🥰 Are you on the lookout for a simple, yet utterly delicious chicken recipe that will win the hearts of both kids and adults alike? If you’ve ever struggled to get that perfect oven-baked crispiness without the mess of frying, you’re not alone! Research shows that while 75% of people prefer crispy textures in their food, achieving it at home, especially with chicken tenders, can be a culinary challenge. Look no further because these Crispy Lemon Parmesan Oven-Fried Chicken Tenders are exactly what you need! With a blend of zesty lemon, rich Parmesan, and a perfectly crispy coating, these tenders are the ultimate crowd-pleaser. Trust me, one bite, and you’ll want to add this to your weekly rotation!

Gather Your Golden Goodness: Ingredients

To create these delightful chicken tenders, you’ll need a few simple ingredients. The magic truly happens with the interplay of tangy lemon, savory Parmesan, and a breading that crisps up beautifully in the oven. Here’s what you’ll need:

• 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs: For the tenders. You can also use pre-cut tenders. Thighs will be a bit more forgiving and moist, while breasts offer a leaner option.
• 1 cup Panko Breadcrumbs: The secret to an extra-crispy coating!
• 1/2 cup Grated Parmesan Cheese: Use freshly grated for the best flavor and texture. Pre-grated can work in a pinch but may lack that sharp, nutty bite and can sometimes be gritty.
• 1/4 cup All-Purpose Flour: To help the egg wash adhere. (Gluten-free option: Use a gluten-free flour blend or almond flour).
• 2 Large Eggs: The binder for our delicious coating.
• 1 teaspoon Garlic Powder: For a subtle garlicky punch.
• 1/2 teaspoon Onion Powder: Adds another layer of savory flavor.
• 1/4 teaspoon Black Pepper: Freshly ground is always best!
• 1/4 teaspoon Salt: Adjust to your preference.
• Zest of 1 Lemon: This is where the bright, zesty flavor comes in! Make sure to zest before juicing the lemon for another use.
• 2 tablespoons Olive Oil or Melted Butter (optional): For brushing over the tenders to help browning and crisping.

Timing is Everything: Prep, Cook, & Total Time

Compare that to traditional fried chicken tenders, which can take significantly longer with prep for frying oil and cleanup. This oven method is a weeknight dinner game-changer!

Let’s Get Crispy: Step-by-Step Instructions

Follow these simple steps, and you’ll be enjoying perfectly crispy, flavorful chicken tenders in no time!

Step 1: Prep Your Chicken

Start by preparing your chicken. If you’re using whole chicken breasts, slice them lengthwise into strips about 1/2 to 3/4 inch thick. You want them to be roughly tender-sized. If any pieces are exceptionally thick, you can gently pound them to an even thickness for more consistent cooking. Pat the chicken pieces dry with paper towels; this is crucial for allowing the breading to stick properly.

Step 2: Set Up Your Coating Stations

This is where the magic of breading happens! Set up three shallow dishes or pie plates:

• Dish 1: Flour Mixture Whisk together the all-purpose flour, garlic powder, onion powder, salt, and pepper.
• Dish 2: Egg Wash Lightly beat the two large eggs in the second dish.
• Dish 3: Crispy Coating Combine the Panko breadcrumbs, grated Parmesan cheese, and lemon zest in the third dish. Mix thoroughly to ensure the lemon zest is evenly distributed throughout the coating.

Step 3: Coat the Tenders with Perfection

Now, let’s get those tenders coated! Working with one piece of chicken at a time:

1. Flour: Dredge each chicken tender in the flour mixture, shaking off any excess. This creates a dry surface for the egg to cling to.
2. Egg: Dip the floured tender into the beaten eggs, ensuring it’s fully coated. Let any excess egg drip off.
3. Breadcrumb Coating: Finally, press the tender into the Panko-Parmesan mixture, coating it thoroughly on all sides. Make sure the Panko adheres well. For extra foolproof crispiness, you can double-dip by repeating the egg wash and breadcrumb steps, though it’s usually not necessary with Panko.

Place the coated tenders onto a clean plate or wire rack as you finish them.

Step 4: Arrange on Baking Sheet

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup, or lightly grease it. Arrange the coated chicken tenders in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will steam them rather than crisp them. If you’re using the optional oil or melted butter, lightly brush or drizzle it over the tops of the tenders. This helps them achieve a beautiful golden-brown color and extra crunch.

Step 5: Bake to Golden Perfection

Bake for 20-25 minutes, flipping the tenders halfway through at the 10-12 minute mark, until they are golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C) when tested with a meat thermometer. Keep an eye on them in the last few minutes to prevent burning, especially if your oven runs hot.

Step 6: Serve and Devour!

Once cooked to perfection, remove the tenders from the oven. Let them rest for just a minute or two before serving hot. They are absolutely divine served immediately!

Nutritional Snapshot

Please note that nutritional information is an estimate and can vary based on exact ingredient amounts and brands used. This breakdown is for approximately 4-6 servings.

• Calories: Approx. 250-300 per serving (3-4 tenders)
• Protein: Approx. 25-30g
• Fat: Approx. 10-15g
• Carbohydrates: Approx. 10-15g
• Fiber: Approx. 1-2g

Nourishing Nick’s Nuggets: Healthier Alternatives

Want to make these even lighter without sacrificing flavor? Try these swaps:

• Whole Wheat Panko: Use whole wheat Panko breadcrumbs for added fiber and nutrients.
• Oat Flour: Replace some or all of the all-purpose flour with oat flour for a wholesome base.
• Reduced Fat Cheese: Opt for a reduced-fat Parmesan if you’re closely monitoring fat intake, though it may slightly alter the richness.
• Air Fryer Method: For even crispier results with less oil, cook these in an air fryer at 390°F (195°C) for about 12-15 minutes, flipping halfway.

Serving Smarts: What to Pair Them With

These versatile tenders are perfect for so many occasions! Serve them up with:

• Dipping Sauces: Honey mustard, ranch, BBQ sauce, ketchup, or a spicy aioli. The lemon zest in the tenders pairs beautifully with a tangy sauce.
• Side Dishes: A fresh garden salad, roasted broccoli or asparagus, sweet potato fries, or a simple side of rice.
• Kids’ Meals: Serve as a delicious and healthier alternative to fast-food nuggets.
• Appetizers: Arrange on a platter for a crowd-pleasing party appetizer.

Dodging Disaster: Common Mistakes to Avoid

To ensure your tenders are perfectly crispy every time, avoid these common pitfalls:

• Overcrowding the Baking Sheet: This leads to steaming instead of crisping. Use two sheets if necessary.
• Wet Chicken: Ensure chicken is patted dry before breading for optimal adhesion.
• Skipping the Flour Dredge: The flour layer helps the egg adhere better, leading to a more robust coating.
• Not Flipping: Flipping ensures even browning and crisping on both sides.

Store Smarter, Not Harder

Leftovers? No problem!

• Refrigeration: Store cooled tenders in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: To regain some crispiness, reheat them in a 375°F (190°C) oven or an air fryer for 5-10 minutes until warmed through and crisp. Microwaving will make them soft.

Note: These tenders are best enjoyed fresh, but reheating does a decent job of salvaging that desirable crunch.

The Crispy Verdict

There you have it – the easiest and most delicious way to achieve perfectly crispy, lemon-Parmesan chicken tenders right in your own oven! They are simple enough for a weeknight dinner but impressive enough for guests. The bright lemon zest combined with the savory Parmesan creates a flavor profile that’s simply irresistible, and the Panko ensures that signature crunch we all adore. Give this recipe a try and prepare to be amazed!

Frequently Asked Questions

***What kind of chicken is best for tenders?***

Boneless, skinless chicken breasts or thighs work best. Thighs tend to be more moist and forgiving, while breasts are leaner. You can also buy pre-cut tenders.

***Why aren’t my chicken tenders crispy?***

Common reasons include overcrowding the baking sheet (leading to steaming), not patting the chicken dry enough before breading, or not baking at a high enough temperature. Ensure your oven is well-preheated and the tenders have space on the baking sheet.

***Can I prepare the chicken tenders ahead of time?***

Yes, you can bread the chicken tenders and refrigerate them on a baking sheet, uncovered, for up to 1-2 hours before baking. For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.

***How can I make this gluten-free?***

Simply swap the all-purpose flour for a gluten-free flour blend and use certified gluten-free Panko breadcrumbs. Ensure your Parmesan cheese is also gluten-free, as some can contain anti-caking agents with gluten.