Parmesan Panko Chicken Tenders (also called chicken goujons) are my crunchy, oven-baked answer to classic restaurant-style chicken fingers. Juicy strips of chicken breast are baked in a golden panko–parmesan coating, making them family-friendly, fuss-free, and perfectly crisp without deep-frying.
Ingredients for Parmesan-Panko Chicken Tenders
When it comes to making the best chicken fingers, you only need a handful of everyday ingredients:
- Chicken breast strips – keep in mind, even thickness means even cooking.
- Panko breadcrumbs – Japanese-style breadcrumbs that make the coating light, airy and extra crisp.
- Parmesan cheese – freshly grated is best for flavour and texture.
- Flour & eggs – the classic dredge so everything sticks.
- Salt & black pepper – keep it classic or add garlic powder for more flavour.
- Oil spray (optional): a light mist turns the crust beautifully golden.
Extra-crispy tip: Toast the panko in a dry pan until lightly golden and cool before mixing with Parmesan or lightly spray, using an oil sprayer, the breaded chicken with oil just before baking. Both boost colour and crunch without deep-frying. For an easy, lighter dinner, I skip it as the chicken has plenty of crunch and flavour already.
How to Make Baked Chicken Goujons (aka Chicken Tenders)
Making homemade chicken fingers is easier than you think. Here’s the simple process:
- Prep the coating station – set up three shallow dishes: flour, beaten eggs, and panko mixed with Parmesan.
- Coat the chicken – Season chicken strips, then go flour → egg → panko-Parmesan, pressing so the crumbs adhere.
- Bake until crisp – arrange on a tray and bake until golden and cooked through. That’s it!
Get the exact ingredient amounts in the printable recipe card below.
Why You’ll Love These Crispy Chicken Strips
Short on ingredients, big on taste and texture, here’s why this baked version stands out.
- Crispy and golden: all without deep-frying.
- Quick to make: straightforward steps and everyday staples. Ready in about 35 minutes.
- Crowd-pleasing: proper comfort food that still feels fresh and light.
- Versatile: pile into wraps, serve with salads, add to grain bowls, or enjoy with your favourite dipping sauce.
- Make-ahead friendly: bread the chicken in advance, freeze, and bake when needed. They also reheat beautifully in the oven, keeping their crunch.
Love this kind of dinner? Here are a few more easy, sheet-pan, tray-bake recipes you’ll want on repeat:
- Roasted Potatoes and Green Beans — a simple side that pairs with almost anything.
- Roasted Green Asparagus and Potatoes — fresh, seasonal, and full of flavour.
- Oven-Baked Gnocchi with Tomatoes and Feta — cosy, comforting, and weeknight-ready.
- Roasted Vegetables and Chickpeas — a wholesome, plant-based option.
Parmesan-Panko Chicken Tenders
Chicken Tenders are juicy baked chicken strips coated in crisp panko and nutty Parmesan—family-friendly, oven-baked, and weeknight-easy in about 35 minutes. Perfect with your favourite dip for a lighter take on classic chicken.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
- 60 g all-purpose flour (1/2 cup)
- 2 large eggs
- 70 g panko breadcrumbs (Japanese breadcrumbs, 1 1/2 cups)
- 50 g freshly grated Parmesan cheese (1/2 cup)
- 700 g chicken breast fillet (preferably organic), cut into even-sized strips
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Method
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Preheat the oven: Heat to 425°F / 220°C (200°C fan-assisted) and line a baking tray with parchment paper.
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Set up your breading station: Place flour in one shallow dish. Beat the eggs in a second bowl. In a third dish, mix together the panko and Parmesan. See the tip below for extra-crispy chicken fingers.
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Season the chicken: Sprinkle the strips with salt and a good grind of pepper.
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Bread the chicken: Working one strip at a time, coat the chicken in flour (shaking off excess), dip into beaten eggs, then press firmly into the panko-Parmesan mixture so it sticks well.
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Bake until golden: Arrange breaded strips on a parchment-lined baking tray. Bake in a preheated oven until golden and cooked through, about 18–20 minutes. Enjoy!
Notes
Extra-crispy tip
- For the crispiest Parmesan Chicken Fingers, toast the panko in a dry frying pan over medium heat until lightly golden, let it cool, then mix with the Parmesan.
- Alternatively, simply lightly spray the breaded chicken with oil before baking.
- Both methods boost colour and crunch without deep-frying.
How to Cut Chicken Breasts for Goujons (or Tenders)
- Every chicken breast has a little tenderloin tucked underneath; that’s the natural strip of meat sometimes sold separately as chicken tenders. When making chicken goujons, you can use that piece as is. For the rest of the breast, just slice it into strips about the same size as the tenderloin. Keeping the pieces uniform means they’ll cook evenly and stay juicy, while giving you that perfect, tender bite every time.
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