These Lemon Parmesan Chicken Tenders are everything you love about crispy chicken with a bright, zesty twist. Tender strips of chicken are coated in a golden Parmesan breadcrumb crust, kissed with lemon juice and zest for a fresh pop of flavor. They bake up perfectly crunchy in the oven no deep-frying required making them an easy, crowd-pleasing weeknight favorite.
Ingredients
- 1 pound chicken tenders
- 1 cup breadcrumbs (plain or Italian)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons lemon juice (about 1 lemon)
- Zest of 1 lemon
- Cooking spray or olive oil, for baking
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray or a thin layer of olive oil.
- In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and black pepper. Stir until evenly mixed.
- In a separate bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.
- Pat the chicken tenders dry with paper towels. Dip each tender into the egg mixture, letting any excess drip off.
- Transfer the coated tender to the breadcrumb mixture, pressing gently on all sides so the coating adheres well. Place on the prepared baking sheet. Repeat with all chicken tenders, spacing them slightly apart.
- Lightly spray the tops of the chicken tenders with cooking spray or drizzle with a little olive oil for extra crispiness.
- Bake for 15–20 minutes, flipping once halfway through, until the chicken is cooked through (165°F/74°C internal temperature) and the coating is golden brown and crispy.
- Remove from the oven and let rest for a few minutes. Serve warm with your favorite dipping sauce or alongside a fresh salad.
Variation
- Panko-crusted: Use panko breadcrumbs in place of regular breadcrumbs for an extra light and ultra-crispy coating.
- Spicy lemon kick: Add 1/2 teaspoon red pepper flakes or a pinch of cayenne to the breadcrumb mixture for gentle heat.
- Herb lovers: Swap the oregano for Italian seasoning or add dried basil and parsley for a more herb-forward flavor.
Cooking Notes
- Chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
- Ovens can vary start checking for doneness around the 14–15 minute mark, especially if your tenders are on the smaller side.
- If the coating isn’t browning enough, move the baking sheet to the top rack for the last few minutes of baking, or briefly broil, watching closely.
Serving Suggestions
- Serve with a tangy dipping sauce like lemon-garlic aioli, honey mustard, or marinara.
- Pair with a crisp green salad, roasted vegetables, or oven fries for a complete meal.
- Tuck the tenders into warm wraps or buns with lettuce, tomato, and extra lemon for an easy sandwich-style dinner.
Tips
- Pat the chicken very dry before coating excess moisture can keep the breading from sticking and getting crispy.
- Bread all the tenders before you start baking so they cook evenly and finish at the same time.
- For easier cleanup, discard the parchment after baking and soak any used bowls in warm, soapy water right away to loosen any stuck-on crumbs.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 30 g
- Sodium: 540 mg
Frequently Asked Questions
- Can I use chicken breasts instead of tenders?
Yes. Cut boneless, skinless chicken breasts into strips of similar size to tenders so they cook evenly, and follow the same directions and bake time. - Can I make these in the air fryer?
Absolutely. Arrange in a single layer in a preheated air fryer at 390°F (200°C) and cook for 10–12 minutes, flipping halfway through, until golden and cooked through. - Can I prep these ahead of time?
You can bread the chicken and refrigerate it on a baking sheet for up to 8 hours before baking. Let sit at room temperature for about 10–15 minutes while the oven preheats. - How do I store and reheat leftovers?
Store cooled tenders in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 6–8 minutes to restore crispiness.
Conclusion
These Lemon Parmesan Chicken Tenders strike the perfect balance of crispy, cheesy, and bright, with a punch of fresh lemon in every bite. Baked instead of fried, they’re weeknight-friendly yet special enough for guests, and they pair effortlessly with salads, veggies, or your favorite dipping sauce an easy, zesty upgrade to classic chicken strips.
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Lemon Parmesan Chicken Tenders
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: High-Protein
Description
These Lemon Parmesan Chicken Tenders are everything you love about crispy chicken with a bright, zesty twist. Tender strips of chicken are coated in a golden Parmesan breadcrumb crust, kissed with lemon juice and zest for a fresh pop of flavor. They bake up perfectly crunchy in the oven no deep-frying required making them an easy, crowd-pleasing weeknight favorite.
Ingredients
Scale
- 1 pound chicken tenders
- 1 cup breadcrumbs (plain or Italian)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons lemon juice (about 1 lemon)
- Zest of 1 lemon
- Cooking spray or olive oil, for baking
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray or a thin layer of olive oil.
- In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and black pepper. Stir until evenly mixed.
- In a separate bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.
- Pat the chicken tenders dry with paper towels. Dip each tender into the egg mixture, letting any excess drip off.
- Transfer the coated tender to the breadcrumb mixture, pressing gently on all sides so the coating adheres well. Place on the prepared baking sheet. Repeat with all chicken tenders, spacing them slightly apart.
- Lightly spray the tops of the chicken tenders with cooking spray or drizzle with a little olive oil for extra crispiness.
- Bake for 15–20 minutes, flipping once halfway through, until the chicken is cooked through (165°F/74°C internal temperature) and the coating is golden brown and crispy.
- Remove from the oven and let rest for a few minutes. Serve warm with your favorite dipping sauce or alongside a fresh salad.
Notes
- For the crispiest results, don’t crowd the baking sheet use two sheets if needed so the tenders can crisp instead of steam.
- Grate your Parmesan finely so it blends smoothly into the breadcrumb mixture and sticks well to the chicken.
- If your breadcrumbs are salted, reduce the added salt slightly to keep the tenders from being too salty.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 165 mg
Keywords: lemon parmesan chicken tenders,baked chicken tenders,crispy chicken strips,oven fried chicken,weeknight chicken recipe,kid friendly dinner