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Baked Chicken Tenders

Panko, parsley, and Parmigiano-Reggiano


Serves 4
Active Time:
~15 min
Total Time:
~25 min

About this Recipe

Imagine no grease splattering over your kitchen and no frying smell lingering throughout your house! This recipe gives you the crispiness of deep-frying with a lot less fat. We've left the dipping sauce up to your own devices, though we won’t argue with barbecue sauce or good ol’ ketchup. The house favorite at Brava is skipping the sauce and adding a healthy squeeze of lemon.



Prep breading

  • Pro Tip: When breading chicken, use one hand for wet ingredients and the other for the dry. This will prevent messy, sticky fingers.
  • Place flour in first bowl.
  • Crack eggs into second bowl and lightly beat with a fork.
  • Remove parsley leaves from stems; coarsely chop leaves.
  • In third bowl, combine parsley, panko bread crumbs, Parmigiano-Reggiano, garlic powder, 3 tablespoons cooking oil and ½ teaspoon salt; stir well, breaking up any lumps.


Bread chicken tenders

  • Pat chicken tenders dry with paper towels.
  • Add chicken to bowl with flour and coat evenly; shake off excess.
  • Dip chicken into eggs and coat completely; shake off excess.
  • Dip chicken into bread crumb mixture and coat evenly; shake off excess. Using your hands, gently press breading into chicken to ensure it adheres.
  • Evenly spread chicken in Zones 1, 2 and 3 of Brava metal tray.


Slide metal tray into top oven shelf

  • Select “Baked Chicken Tenders” on your oven touchscreen and follow instructions.


Finish & serve

  • When your food is done, if desired, season chicken with a pinch of salt and transfer to wire rack to cool slightly.
  • Arrange chicken on individual plates and serve with your favorite sauce for dipping.