Grammy's Kitchen · Chicken Tenders · Oven Fried Parmesan Baked Chicken Tenders
One of 41 chicken tenders recipes we measured
36 cooks on www.recipetineats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.
| this recipe | typical | |
|---|---|---|
| egg | 9% | 4% |
| liquid | 0% | 0% |
| salt | 0% | 0% |
| aromatics | 1% | 0% |
| fat | 2% | 3% |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 108 g | 1 cup panko breadcrumbs ((Note 1)) |
| Olive oil spray | |
| 50 g | 1/2 cup grated parmesan cheese (, store bought (Note 2)) |
| 50 g | 1 egg |
| 14 g | 1 tbsp mayonnaise* ((I use whole egg mayonnaise)) |
| 20 g | 1 1/2 tbsp dijon mustard* ((or any other mustard of choice)) |
| 3 g | 1 garlic clove (, minced*) |
| 15 g | 2 tbsp plain flour |
| Salt & pepper | |
| 500 g | 500 g /1 lb chicken tenderloins ((or chicken breast cut into 2/3" / 1.5cm thick slices, lengthwise)) |
| Oil spray |
Method: 8 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Finally!! I easily made evenly crunchy baked chicken tenders after frustrating & failed attempts since, no kidding, the 1980s. Everything promised and recommended in this recipe is spot on. Next, fish and shrimp. Thank you so much, Nagi.” — a cook, 5★
“I have a major complaint about the Oven Fried Parmesan Baked Chicken Tenders. My wife wants them everyday. How can I try your other recipes if this is all she will let me make?” — a cook, 5★