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Crispy Parmesan Crusted Chicken Tenders Recipe Easy Homemade with Fresh Arugula

crispy Parmesan crusted chicken tenders - featured image
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A quick and easy recipe for crispy, cheesy chicken tenders with a fresh peppery arugula salad. Perfect for weeknights or last-minute dinners, this dish balances indulgent crunch with fresh flavors.

Ingredients

Scale
  • 1 pound fresh, skinless chicken tenders
  • ½ cup (50g) freshly grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 1 cup (100g) Japanese-style panko breadcrumbs
  • 2 large eggs, beaten, room temperature
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 3 cups (90g) fresh arugula, washed and dried
  • 1 tablespoon fresh lemon juice (optional but recommended)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside. If you have a wire rack, place it on the baking sheet.
  2. In a shallow bowl, combine the panko breadcrumbs, freshly grated Parmesan, garlic powder, onion powder, salt, and pepper. Mix well to distribute the seasoning evenly.
  3. In another bowl, whisk the eggs until smooth.
  4. One at a time, dip each chicken tender into the beaten eggs, letting excess drip off, then press firmly into the Parmesan-panko mixture, coating evenly on all sides.
  5. Place the coated chicken tenders on the wire rack or directly on the baking sheet, spaced about an inch apart.
  6. Lightly drizzle or brush olive oil over the chicken tenders.
  7. Bake for 18-20 minutes, flipping the tenders halfway through cooking to brown both sides evenly. Ensure internal temperature reaches 165°F (74°C).
  8. While the chicken bakes, toss the fresh arugula with lemon juice and a pinch of salt just before serving.
  9. Let the chicken tenders rest for a couple of minutes after baking, then serve alongside the dressed arugula.

Notes

Use freshly grated Parmesan for best flavor and crispiness. Drizzle olive oil before baking to achieve a golden crust without frying. Double dip in egg and breadcrumb mixture for extra crunch. Use a wire rack to keep tenders crispy. Flip halfway through baking. Let chicken rest briefly after baking. For gluten-free, substitute panko with almond flour or gluten-free breadcrumbs. For dairy-free, replace Parmesan with nutritional yeast and use dairy-free milk or flaxseed egg for dipping. Avoid overcrowding the pan to prevent sogginess.

Nutrition

Keywords: crispy chicken tenders, Parmesan crusted chicken, easy chicken recipe, arugula salad, quick dinner, panko chicken, baked chicken tenders

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