Ingredients
Equipment
Method
- Start by mixing your spices together in a small sealable bag or container. This allows you to combine the flavors effectively. Transfer 1 tablespoon of the spice mixture into a large freezer bag for marinating later. The spices will enhance the flavor of the chicken significantly.
- In the large bag, whisk together buttermilk, Dijon mustard, and the egg. This mixture is crucial as it will tenderize the chicken and infuse it with flavor. Once combined, add the chicken tenderloins into the bag, making sure they’re well-coated. Marinate for at least 1 hour at room temperature or up to 12 hours in the refrigerator for the best results.
- While the chicken is marinating, prepare for the breadcrumb coating. Spread the panko breadcrumbs evenly on a baking sheet and spray them lightly with cooking spray. Bake in a preheated oven at 400 degrees Fahrenheit for about 5 minutes or until they turn lightly golden. This step enhances the crispiness of the breadcrumbs.
- Once the panko is toasted, transfer it to a wide shallow bowl. Whisk in the Parmesan cheese, flour, cornmeal, and the remaining spices from your earlier mixture. This combination will be the crunchy coating that makes this chicken so special.
- Now, preheat your oven to 400 degrees Fahrenheit if you haven’t already. Line a baking tray with foil for easy cleanup and place a rack on top. Spray the rack with cooking spray to prevent sticking.
- Take the marinated chicken out of the bag and allow any excess marinade to drip off. Using one hand (to keep your other hand clean), coat each piece of chicken in the breadcrumb mixture. Press the breadcrumbs firmly onto the chicken to ensure they adhere well.
- Transfer the breaded chicken onto the prepared baking rack in a single layer, making sure not to overcrowd the pieces. This allows for even cooking and crisping. Drizzle the chicken with the melted butter for added flavor.
- Bake in the preheated oven for about 12 to 18 minutes—use the longer time if your tenders are larger. The chicken should reach a golden-brown color and be fully cooked. To achieve that irresistible crispy exterior, switch your oven to broil for the last 5 to 10 minutes, keeping a close eye on it to prevent burning.
- Once done, remove the chicken from the oven and let it rest for a few minutes. This will help retain its juiciness. Serve your Parmesan Crusted Chicken with your choice of dipping sauces, and enjoy every crunchy bite!
Notes
Chicken breasts: chicken tenders are inherently more tender than chicken breasts but you can still use chicken breasts thanks to the tenderizing marinade. To use chicken breasts, slice thick breasts in half through the equator to create cutlets (not necessary for small chicken breasts), pound chicken to an even thickness and then slice them into 2-inch strips.
Panko: is a Japanese breadcrumb sold in every grocery store (including Walmart) usually next to the other breadcrumbs. It is the secret behind the CRUNCH in this recipe! Please do NOT use regular breadcrumbs or the chicken won’t get crispy.
DIY Buttermilk: add 1 tablespoon white vinegar or lemon juice to a measuring glass. Add enough milk (not nonfat) to equal 1 cup. Give it a stir and let sit for 10 minutes in order to activate and slightly curdle.
Only use freshly grated Parmesan: grate Parmesan on the finest holes of your grater so it resembles powder. You can also purchase FRESH Parmesan from the deli department but don’t use canned Parmesan.
Bake on a wire rack: if you don’t have a wire rack, then lightly grease foil and place in the oven to get nice and hot while you prep the chicken. Take care when adding your chicken because your pan will be HOT!
Broil chicken: the chicken will be somewhat crispy after baking but broiling takes it to another level. Broil the chicken for a good 5-10 minutes – as long as it takes to get it as crispy as you like.
Don’t stack chicken: resist the urge to stack the baked Parmesan crusted chicken or it won’t be as crispy. It is best to serve the chicken lined in a single layer with a little breathing room in between each piece.
Dipping sauces: consider making homemade sauces like ranch, honey mustard, or a spicy aioli for dipping.
Microwave: The chicken won’t be nearly as crispy if reheated in the microwave but it will still be flavorful. Transfer chicken tenders to a microwave safe plate in an even layer. Microwave for 90 seconds, then in additional increments of 15 seconds as needed.
Air fryer: Place chicken in a single layer in the basket without touching, air fry using the “snack” setting for 4-6 minutes, until warmed through.
Oven: Spread chicken on a lightly greased baking rack set in a baking sheet. Bake at 400 degrees for 5-8 minutes, or until heated through.
Cook chicken according to directions then let cool to room temperature. Space chicken apart on a baking sheet then transfer baking sheet to the freezer. Freeze for 1-2 hours or until the chicken is solid. This prevents the chicken from clumping together. Add chicken to a freezer size bag, squeeze out excess air, and label. Freeze for up to 3 months. Bake chicken straight from frozen (so they don’t become soggy) on a lightly greased baking rack placed over a baking sheet. Bake at 425 degrees for 15 minutes or until heated through.