Description
Golden, crispy baked parmesan chicken tenders with a crunchy panko coating. This is an oven-baked, healthier version of the classic favorite, perfect for quick dinners or dipping.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, sliced into strips
- ⅓ cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 2 tablespoons water
- 1 ¼ cups panko breadcrumbs
- ½ cup finely grated parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- Olive oil spray
- 1 tablespoon chopped fresh parsley (for garnish)
- ½ cup plain Greek yogurt (for sauce)
- 2 tablespoons Dijon mustard (for sauce)
- 1 tablespoon honey (for sauce)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add panko and cook for 6–7 minutes, stirring, until golden brown.
- Transfer toasted crumbs to a shallow bowl. Mix the crumbs with parmesan, oregano, garlic powder, salt, and pepper.
- In one bowl, whisk the eggs, Dijon mustard, and water.
- Place flour in a separate bowl.
- Dredge each chicken strip in flour. Dip it in the egg mixture. Coat it with the panko mixture, pressing gently so the crumbs stick.
- Arrange the breaded chicken strips on the baking sheet. Lightly spray them with olive oil spray.
- Bake for 15–18 minutes, flipping halfway through, until the chicken is golden and reaches 165°F internal temperature.
- While the chicken bakes, whisk Greek yogurt, mustard, and honey in a small bowl until smooth for the sauce.
- Sprinkle the baked chicken with parsley and serve hot with the honey mustard sauce.
Notes
- For extra crunch, you can broil the chicken for 1–2 minutes at the end. Watch it closely to stop burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American