Crispy Baked Tenders with Parmesan
Sure, kids love them, but you’d be hard pressed to find anyone who can resist a warm, crispy chicken tender. This oven-baked recipe gets added richness from Parmesan–the cheese melds with the coating and creates an extra rich, crispy crust. Put these on rotation for easy weeknight dinners, served warm from the oven with your favorite side (coleslaw, green beans, mac n cheese?) and dipping sauce.
Crispy Oven-Baked Parmesan Chicken Tenders
Note: our Crispy Coating mixes typically follow a dry/wet/dry dredge method. However in this recipe, with cheese and parsley added to the dry mix, it works best to begin by dipping the tenders in the wet mixture.
Non-stick spray oil (such as olive oil or vegetable oil)
1 box Mr. Schnitzel Crispy Coating
¾ cup shredded Parmesan
⅓ cup finely chopped parsley
1 cup buttermilk
1 ½ tablespoons Creole or whole grain mustard
1 ½ pounds chicken tenders
Original BBQ Sauce, for serving
Heat oven to 450℉ and line a rimmed baking sheet with parchment paper. Coat the parchment with nonstick spray oil.
Whisk together the Mr. Schnitzel dry mix, Parmesan, and parley in a shallow bowl (wide enough to easily dredge each tender). Whisk together the buttermilk, egg, and Creole mustard in a separate shallow bowl.
Working in batches, use one hand dip the tenders into the egg mixture, allowing excess to drain, then use the other hand to dredge the cutlets in the dry seasoning. Repeat, using your dry hand to gently press the coating into the chicken. Place the breaded cutlet on a sheet pan and repeat the process with remaining chicken tenders.
Spray tops of tenders with generous coating of spray oil, and then bake for 8 minutes. Using tongs or a spatula, gently flip the chicken, coat the top with spray oil, and bake for another 6-8 minutes, or until deeply golden and crisp. Allow the tenders to rest 5 minutes, and then serve warm with barbecue sauce, ketchup, or your favorite dipping sauce.