1. Home
  2. Recipes
  3. Cheesy Chicken Tenders

Cheesy Chicken Tenders

Featured in: Meals and Snacks That Kids Love

These cheesy chicken tenders combine parmesan and cheddar with a panko crust. Baking them makes them lighter while keeping that crave-worthy crispiness.

Pin it Share it Send it Print it Jump To Recipe
A woman in a kitchen with a stove and oven.
Updated on Sun, 27 Apr 2025 16:20:12 GMT
Golden-brown chicken tenders with parsley garnish next to dipping sauce. Pin it
Golden-brown chicken tenders with parsley garnish next to dipping sauce. | cookingkitchn.com

Mouthwatering Cheesy Chicken Strips Everyone Will Beg For

Whenever I whip up these crispy, cheese-coated chicken strips, my home gets filled with incredible smells. The mix of tangy cheddar and parmesan creates this stunning golden outer layer that had my little ones arguing over who got the final piece. Believe me, this turns plain chicken into something amazing without any hard steps or weird ingredients.

How This Recipe Fits Your Busy Life

Even my fussy nephew eats these without complaining. I can quickly make them on hectic evenings when we get home late from practice. They're baked not fried, so there's no messy oil splatter to clean up. They're also great cold in lunch boxes the next day—if you're lucky enough to have any left, which almost never happens at our place.

Your Ingredient List

  • Chicken: Go for fresh chicken tenderloins as they cook more uniformly than sliced breast and remain incredibly moist.
  • Cheeses:
    • 2 cups sharp cheddar cheese newly grated works much better
    • 1/2 cup parmesan cheese shredded adds that wonderful savory flavor
  • Coating Ingredients:
    • 1½ cups all-purpose flour for your first layer
    • 1½ cups panko breadcrumbs for that amazing crunch
    • 2 large eggs to make everything stick together
  • Seasonings:
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon garlic powder
    • ¼ cup milk to loosen the egg mixture
  • Equipment:
    • Baking sheet
    • Aluminum foil
    • Wire rack if you have one for better crispiness
    • Cooking spray

Simple Step-by-Step Guide

Get Everything Ready
Start by heating your oven to 400°F. As it warms up, cover your baking tray with foil and put a wire rack on top if you have one. Spray everything with cooking oil so nothing sticks.
Create Your Coating Area
Make three separate spots: First bowl mix flour with salt pepper and garlic powder. Second bowl beat eggs with milk till smooth. Third bowl mix panko with both cheeses thoroughly.
Coat Your Chicken
Completely dry each chicken piece with paper towels. Use one hand for the dry ingredients and the other for wet stuff. Make sure you cover each piece completely in all three mixtures.
Put Them On The Tray
Lay out your coated strips on your prepared tray with room between them. Lightly spray the tops with cooking oil to help them brown nicely.
Cook Them Right
If you're using a wire rack, cook for 15-20 minutes without turning them. Without a rack, cook 8 minutes, flip them over, then another 7-12 minutes. They're ready when they hit 165°F inside and look golden brown.
Finish Up
Let them sit for 5 minutes after coming out of the oven to keep all the juices inside. Serve them while they're still warm for the best stretchy cheese and crunch.

Tricks For Perfect Results

Using a wire rack really pays off as it lets air flow all around the chicken for total crispiness. Don't skimp on the cooking spray as it really brings out that gorgeous golden color. Adding plenty of seasoning to your flour makes a huge difference in taste. Always cut into the thickest strip to check they're fully cooked through.

A plate of golden-brown breaded chicken strips is served with a small bowl of dipping sauce. Pin it
A plate of golden-brown breaded chicken strips is served with a small bowl of dipping sauce. | cookingkitchn.com

Great Sides To Serve With These Strips

These taste amazing next to a bowl of creamy mac and cheese. Sweet honey glazed carrots really balance out the salty chicken flavor. When I want something lighter, I just toss some zucchini on the grill. On special days, I make my garlic parmesan potatoes which go perfectly with these strips.

Handy Advice From My Experience

Those small strips under the chicken breast are the actual tenderloins and they're naturally softer than the rest of the breast. Sometimes I coat a large batch in the morning and keep them in the fridge until it's time for dinner. We love dipping them in ranch while my daughter goes for honey mustard and my husband mixes up his own hot mayo as his favorite sauce.

Frequently Asked Questions

→ Q: Do I need a baking rack?

A: It's handy for keeping chicken crisp without needing to flip, but a foil-lined tray works fine.

→ Q: What about pre-shredded cheese?

A: Shredding your own cheese melts easier and sticks better for even coating.

→ Q: What's the deal with one wet, one dry hand?

A: Stops the coating from sticking together and keeps the process tidier.

→ Q: Can I prep these in advance?

A: They're best super fresh and crispy, but a quick reheat works if needed.

→ Q: Why season the chicken first?

A: Adding seasoning directly to the meat delivers more flavor overall, not just in the coating.

Cheesy Chicken Tenders

Crunchy oven-baked chicken strips with a cheesy panko mix for flavor-packed bites.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Sophia


Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (24)

Dietary: ~

Ingredients

01 2 pounds of chicken tenderloins.
02 1/2 cup grated parmesan cheese, freshly done.
03 2/3 cup plain flour.
04 3 eggs, for coating.
05 2 tablespoons of milk, any kind.
06 1 cup shredded sharp cheddar cheese.
07 1 cup panko-style breadcrumbs.
08 1 1/2 teaspoons of ground paprika.
09 1 teaspoon of coarse kosher salt.
10 1/2 teaspoon ground black pepper.
11 1 1/2 teaspoons powdered garlic.
12 Extra kosher salt for seasoning the chicken.
13 Non-stick cooking spray.

Instructions

Step 01

Set your oven to 400°F. If using a rack, line a sheet with foil and place the rack on top now.

Step 02

Coat the foil or rack you’re using with non-stick spray to make cleanup easier.

Step 03

In the first shallow dish, combine paprika, flour, garlic powder, salt, and black pepper and mix until even.

Step 04

Break eggs into a second shallow dish. Add milk and whisk together well until smooth.

Step 05

In the third shallow dish, mix the breadcrumbs with the cheddar and parmesan cheeses.

Step 06

Sprinkle kosher salt all over the chicken pieces to season them before moving to the coating steps.

Step 07

Coat each piece of chicken lightly in the flour blend, shaking off any extra.

Step 08

Roll the floured chicken tightly in the egg mixture, letting any dripping excess fall away.

Step 09

Firmly press the chicken into the breadcrumb and cheese combo, covering it completely.

Step 10

Arrange breaded chicken pieces on your foil-lined sheet or rack with some small space in between them.

Step 11

Avoid hand mess by working with one hand for dry coatings and the other for wet coatings.

Step 12

Cook in the oven for 15-20 minutes at 400°F until the outside is golden and crispy.

Step 13

Without a rack, carefully flip pieces over halfway through the bake time for even browning.

Step 14

For extra crunch, broil briefly once baking is done, but watch closely to avoid burning.

Step 15

Serve hot and crispy with your choice of dipping side.

Notes

  1. Kids will love it.
  2. Healthier than frying.
  3. Extra cheesy layer.
  4. It’s super crunchy.

Tools You'll Need

  • Foil-lined baking tray.
  • Wire rack, optional but useful.
  • Three shallow bowls.
  • Aluminum foil to protect your tray.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy from cheese.
  • Includes eggs.
  • Has wheat thanks to flour and breadcrumbs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 256
  • Total Fat: 7 g
  • Total Carbohydrate: 16 g
  • Protein: 31 g