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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk together panko, parmesan, and Italian seasoning in a wide bowl. Set aside.
Whisk together flour, salt, and black pepper in a second wide bowl.
Beat eggs with water in a third bowl until smooth.
Dredge each chicken tender in the flour mixture, shaking off excess.
Dip the floured tender in the egg wash, letting excess drip off.
Press the tender firmly into the parmesan-panko mixture, using the back of a fork to flatten and pack the breading on all sides.
Optional: Refrigerate breaded tenders on a sheet pan for 10-20 minutes to set the breading.
Heat oil in a large skillet over medium heat until shimmering.
Add tenders in a single layer, leaving space between each. Cook 3-4 minutes per side, until golden brown and the chicken reads 165F at the thickest part.
Transfer to a paper-towel-lined plate and let rest 3-5 minutes. Slice on a diagonal and serve.
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Press the parmesan crust firmly into the chicken with the back of a fork for a craggy, restaurant-style crust.
Always use freshly grated parmesan; pre-shredded contains anti-caking agents that prevent proper crisping.
For a baked option, cook at 425F on a rack-lined sheet pan for 18-20 minutes, flipping halfway.
Store in the refrigerator for up to 3 days; reheat at 350F in the oven or air fryer for 6-8 minutes. Freeze up to 2 months.
Can I use pre-shredded parmesan?
It's best to use freshly grated parmesan as pre-shredded contains anti-caking agents that prevent proper crisping.
How can I make these tenders in the oven?
Bake at 425F on a rack-lined sheet pan for 18-20 minutes, flipping halfway.
How should I store leftovers?
Refrigerate for up to 3 days or freeze for up to 2 months. Reheat at 350F in the oven or air fryer for 6-8 minutes.
What oil is best for frying?
Use a neutral oil like avocado or vegetable oil for pan-frying.
How do I ensure the breading sticks well?
Press the parmesan-panko mixture firmly onto each tender with the back of a fork.
