Name: Crispy Parmesan Crusted Chicken Tenders
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 1 lb chicken breasts (cut into strips); ½ cup all-purpose flour (seasoned with salt & pepper); 2 large eggs (beaten); 1 cup panko breadcrumbs; ½ cup grated Parmesan cheese; 1 tsp Italian seasoning; ½ tsp garlic powder; Olive oil spray

There’s nothing quite like sinking your teeth into a batch of Crispy Parmesan Crusted Chicken Tenders. I first made these for a movie night—and the sound of crunch as everyone dug in? Instant party favorite!

These aren’t your average chicken tenders. With a crisp panko‑Parmesan coating and juicy inside, they feel like a special treat while still being super quick and easy.

The Parmesan adds just the right savory punch, and the Italian seasoning gives a hint of herbaceous depth—without any complicated prep. Plus, they’re baked in the air fryer to golden perfection in under 10 minutes!

Get ready for a crunchy, cheesy chicken experience. Perfect for weeknight dinners, lunchboxes, or game day snacks. Let’s do this!

🥕 Ingredients Overview

You’ll need:

1 lb chicken breasts, cut into strips – Pat dry so the coating sticks better.
½ cup all-purpose flour, seasoned with salt and pepper – creates a light dry base.
2 large eggs, beaten – helps the crust adhere.
1 cup panko breadcrumbs – for that ultra-crisp texture.
½ cup grated Parmesan cheese – packs cheesy flavor and adds to crunch.
1 tsp Italian seasoning – a blend of basil, oregano, rosemary, thyme.
½ tsp garlic powder – for savory depth.
Olive oil spray – helps everything brown evenly in the air fryer.

Easy swaps & notes:

Use gluten-free flour and breadcrumbs to make it GF-friendly.
Want it extra cheesy? Stir in ¼ cup mozzarella or Asiago.
For lower carbs, replace panko with crushed pork rinds or almond flour—but they’ll brown faster, so watch cooking time!

🔥 Step‑by‑Step Instructions

Preheat your air fryer to 400 °F (204 °C).
Ensures maximum crisp right from the start.
Prepare the dredging stations.
- Bowl 1: Mix flour with salt & pepper.
- Bowl 2: Beat eggs.
- Bowl 3: Combine panko, Parmesan, Italian seasoning, and garlic powder.
Dredge each chicken strip.
- Roll first in the flour, tapping off excess.
- Dip in the egg.
- Coat well in the panko-Parmesan mix, pressing lightly to adhere.
Arrange tenders in the basket.
Lay them in a single layer with space between each. Spray tops with olive oil.
Pro Tip: Avoid overlapping—proper air flow is key for crispy results.
Air fry at 400 °F for 7–9 minutes.
- Halfway through time, flip strips and spray again lightly.
- Cook until coating is golden brown and internal temp is 165 °F.
Serve immediately!
Let rest for a minute, then serve with ketchup, honey-mustard, or garlic aioli.

❌ Common Mistakes to Avoid

Overcrowding the basket – causes soggy coating.
Skipping the oil spray – dry breading won’t crisp.
Not patting chicken dry – moisture prevents crust from sticking.
Under-seasoning flour – start with salted flour to flavor the meat inside the crust.

🎨 Variations & Add‑Ons

Spicy twist: Add ¼ tsp cayenne or smoked paprika to the panko mix.
Herb boost: Mix in fresh chopped parsley or basil after cooking.
Cheese upgrade: Add ¼ cup shredded mozzarella or Gruyère to the breadcrumb mix for a melty, cheesy bite.
Kid-friendly dip line-up: Add honey-mustard, ranch, BBQ sauce or plain Greek yogurt + herbs for a healthier option.

📦 Make Ahead & Storage

Prep ahead: Dredge tenders up to 2 hours ahead, then refrigerate covered. Bring back to room temp before cooking.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Reheat at 350 °F in the air fryer for 3–4 minutes, until crisp again.

🥗 Nutrition Highlights

Roughly 300 kcal per 4 tenders, with 30 g protein, 15 g fat, and low carbs (about 10 g) when using standard breadcrumbs.