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Cheesy Baked Chicken Tenders - Crispy, Juicy, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds chicken tenders (or boneless, skinless chicken breasts cut into strips)
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 2 tablespoons milk or water
  • 2 tablespoons olive oil (plus more for greasing the pan)
  • Optional: 1 tablespoon Dijon mustard (for the egg mixture)
  • Optional garnish: chopped parsley
  • Serve with: ranch, honey mustard, BBQ sauce, or marinara

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it. For extra crispiness, set a wire rack on top of the sheet and grease the rack.
  2. Pat chicken dry: Use paper towels to dry the chicken tenders. This helps the coating stick and prevents steaming.
  3. Mix the coating: In a shallow bowl, combine panko, Parmesan, cheddar, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. Drizzle in the olive oil and toss to coat. The oil helps the crumbs brown.
  4. Make the egg wash: In another bowl, whisk the eggs with milk (and Dijon if using). The Dijon adds tang and helps the coating adhere.
  5. Coat the chicken: Dip each tender into the egg wash, letting excess drip off. Press into the cheesy breadcrumb mixture, turning to coat well. Press firmly so the crumbs stick.
  6. Arrange on the pan: Place tenders on the prepared sheet or rack, spacing them out so air can circulate.
  7. Bake: Bake for 15–18 minutes, flipping halfway through. Cook until the internal temperature reaches 165°F (74°C) and the coating is golden and crisp.
  8. Optional broil: For extra color, broil on high for 1–2 minutes at the end. Watch closely so the cheese doesn’t burn.
  9. Rest and serve: Let the tenders rest for 3–5 minutes. Garnish with parsley if you like. Serve hot with your favorite dipping sauce.