Description
Crispy baked chicken tenderloins coated in Parmesan and panko — perfect for fast weeknight dinners or family-friendly meals.
Ingredients
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1.5 lbs chicken tenderloins
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1 cup buttermilk
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1 large egg
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1 cup panko breadcrumbs
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½ cup grated Parmesan cheese
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½ cup all-purpose flour
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1 tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
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Salt and pepper to taste
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Olive oil spray (for baking)
Instructions
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In a bowl, marinate chicken tenderloins in buttermilk, paprika, salt, and pepper for 30 minutes or overnight.
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
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Set up three bowls: one with flour + spices, one with beaten egg, one with panko + Parmesan.
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Dredge each tenderloin in flour, dip in egg, then coat in breadcrumb mix.
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Arrange on the wire rack, spray tops lightly with olive oil.
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Bake 18–20 minutes, flipping halfway through. Broil 2–3 minutes for extra crisp.
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Let rest briefly before serving.
Notes
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Swap panko for gluten-free crumbs.
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Add chili flakes or cayenne for spice.
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Store leftovers in fridge for 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Cuisine: American
Nutrition
- Calories: 320 per serving