Go Back
Parmesan Panko chicken tenders

Parmesan-Panko Chicken Tenders

The Panko (Japanese breadcrumbs) used to coat the chicken in this recipe makes for an appealingly crunchy texture. You can find panko in many supermarkets and specialty stores. Opt for whole wheat panko if you can get it.


  • 1 ½ pounds chicken breast tenders (about 12 tenders)
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic powder
  • 2 large eggs , lightly beaten
  • 1 cup panko , preferably whole wheat (Japanese breadcrumbs)
  • 1/3 cup finely grated Parmesan cheese
  • 2 tablespoons canola oil
  • Lemon wedges (optional garnish)


  1. Sprinkle chicken with salt, pepper, and garlic powder. Place eggs in a shallow bowl. Combine panko and cheese in another shallow bowl. Dip chicken in egg; dredge in panko mixture.
  2. Set a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add half of the chicken; cook 3 to 4 minutes on each side or until browned and done. Remove from pan. Repeat procedure with remaining oil and chicken.
  3. Serve with lemon wedges, if desired.