Is there anything better than crispy, golden chicken tenders? Well, actually, yes—crispy pesto parmesan chicken tenders. Imagine tender strips of chicken coated in a flavorful pesto-Parmesan crust, baked (or fried) to perfection. These chicken tenders are bursting with herby, cheesy goodness in every bite!
This recipe is perfect for busy weeknight dinners, family gatherings, or even as a crowd-pleasing appetizer. Whether you’re a pesto fanatic or just looking to switch up your usual chicken tender routine, this recipe will quickly become a favorite. Let me share with you the secrets to making these irresistible chicken tenders that are crispy on the outside, juicy on the inside, and infused with bold flavors.
Trust me, once you try these, you’ll never go back to plain chicken tenders again!
Recipe Story/Background
Chicken tenders have always been a comforting classic in my household, but I started experimenting with ways to add more flavor and texture to this simple dish. That’s when I stumbled upon the magic of pesto. Pesto, with its rich basil and garlic notes, pairs beautifully with Parmesan cheese, and together they create a crust that’s out of this world.
Interestingly, pesto originated in Genoa, Italy, and traditionally includes fresh basil, garlic, pine nuts, Parmesan, and olive oil. While this recipe uses store-bought pesto for convenience, feel free to use homemade pesto if you’ve got some on hand. Combining this Italian classic with an American favorite like chicken tenders feels like the best of both culinary worlds!
I first made these on a whim for a last-minute dinner with friends, and they disappeared faster than I could blink. Since then, they’ve become a staple in my rotation. These tenders are also perfect for summer, as pesto’s fresh, herby flavor feels like a bite of sunshine. But honestly, they’re so good, I make them year-round!
Ingredient Discussion
Let’s talk about the stars of the show for these crispy pesto parmesan chicken tenders:
- Chicken Tenders: Go for fresh, high-quality chicken tenders. If you can’t find tenders, you can slice chicken breasts into strips. Look for firm, pink chicken without any slimy texture.
- Pesto: Store-bought pesto works great here for convenience, but if you make your own, even better! For a nut-free option, use a nut-free pesto or substitute spinach for basil.
- Parmesan Cheese: Freshly grated Parmesan is ideal for maximum flavor. Avoid the pre-grated stuff in a can—it doesn’t melt or crisp up the same way.
- Panko Breadcrumbs: These light, crispy breadcrumbs are key for that golden crust. You can substitute regular breadcrumbs, but the texture won’t be quite as airy.
- Eggs: These help bind the pesto-Parmesan coating to the chicken.
- Flour: A light dusting of all-purpose flour ensures the coating adheres to the chicken. For a gluten-free version, use almond or coconut flour.
- Seasonings: A bit of garlic powder, salt, and pepper enhances the overall flavor.
Pro tip: If you’re making this in the summer, seek out fresh, locally made pesto at your farmer’s market. It will elevate the flavor to a whole new level!
Equipment Needed
You don’t need fancy tools to whip up these chicken tenders. Here’s what you’ll need:
- Baking Sheet: If you’re baking these, a baking sheet lined with parchment paper or a wire rack is ideal for even cooking.
- Mixing Bowls: You’ll need three—one for flour, one for the egg wash, and one for the breadcrumb mixture.
- Tongs: These make handling the chicken much easier (and less messy!).
- Frying Pan: If you prefer frying, a heavy-bottomed skillet works best to maintain even heat.
- Cooling Rack: For ensuring that the tenders stay crispy after cooking.
If you don’t have a wire rack, no worries—just flip the tenders halfway through baking for even crispiness.
Preparation Method
Follow these simple steps to make your crispy pesto parmesan chicken tenders:
- Prepare Your Ingredients: Preheat your oven to 400°F (200°C) if baking. Line a baking sheet with parchment paper or place a wire rack on top. Gather three bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan, and garlic powder.
- Coat the Chicken: Lightly season the chicken tenders with salt and pepper. Dredge each piece in flour, then dip in the egg wash, and finally coat it in the pesto-Parmesan breadcrumb mixture. Press the coating onto the tenders to ensure it sticks.
- Bake or Fry:
- To bake: Arrange the tenders on the prepared baking sheet. Spray lightly with cooking spray for extra crispiness. Bake for 20-25 minutes, flipping halfway through, until golden and cooked through.
- To fry: Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tenders in batches, cooking for 3-4 minutes per side until golden and crispy.
- Rest and Serve: Place cooked tenders on a cooling rack to maintain crispiness. Serve warm with your favorite dipping sauce!
Tip: If your crust starts to brown too quickly, reduce the heat slightly to avoid burning.
Cooking Tips & Techniques
Here are some helpful tips to ensure your chicken tenders turn out perfect every time:
- Don’t Overcrowd the Pan: If frying, give the tenders space to cook evenly.
- Use Room Temperature Ingredients: This helps the coating adhere better.
- Preheat Everything: Whether baking or frying, make sure your oven or oil is hot before starting.
- Extra Crispy Hack: Double-dip in the egg wash and breadcrumb mixture for an extra thick crust.
Variations & Adaptations
Here are a few fun ways to switch things up:
- Gluten-Free: Use almond flour and gluten-free breadcrumbs.
- Spicy Kick: Add a pinch of cayenne pepper to the breadcrumb mixture.
- Dairy-Free: Swap Parmesan for nutritional yeast and use a dairy-free pesto.
I once tried these with sun-dried tomato pesto instead of basil pesto, and it was a total hit!
Serving & Storage Suggestions
These chicken tenders are best served warm and crispy, but here’s how to make the most of them:
- Serving: Pair with marinara, ranch, or even a garlic aioli for dipping. They’re also great over a salad or in a sandwich.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 375°F (190°C) for 10 minutes to revive the crispiness.
Note: These tenders freeze well! Just flash-freeze on a baking sheet and transfer to a freezer bag.
Nutritional Information & Benefits
Here’s a rough estimate per serving (2-3 tenders):
- Calories: 320
- Protein: 25g
- Carbohydrates: 14g
- Fat: 18g
The basil in pesto is packed with antioxidants, and chicken tenders are a great source of lean protein. Just be mindful of portion sizes if you’re watching your calorie intake.
Conclusion
So there you have it—crispy pesto parmesan chicken tenders that are easy to make and absolutely delicious. Whether you’re feeding a crowd, meal-prepping, or just treating yourself, this recipe will not disappoint.
I’d love to hear how your chicken tenders turn out! Leave a comment below, share your photos on social media, or let me know if you tried any fun variations.
Happy cooking and enjoy every crispy, cheesy bite!
FAQs
Can I use chicken breasts instead of tenders?
Yes! Just slice chicken breasts into strips, and you’re good to go.
Is it better to bake or fry these chicken tenders?
Both methods work well! Baking is healthier, while frying gives a slightly crispier texture.
Can I make these ahead of time?
Absolutely. You can bread the tenders and refrigerate them for up to 24 hours before cooking.
What dipping sauces pair well with these tenders?
They’re great with ranch, marinara, garlic aioli, or even honey mustard!
Can I freeze these chicken tenders?
Yes, flash-freeze them on a baking sheet and store in a freezer bag for up to 3 months.