Crispy, crunchy, smoky, salty Paprika Parmesan Chicken takes just 10 minutes of prep, and then into a hot oven for 20 to 25 minutes. Imagine soft tender pieces of chicken wrapped in a delicious textured spice combination. Perfectly sized so you can eat it as finger food, in a wrap, or as an entire meal with your favourite veges. There are so many ways you could use this crunchy oven baked chicken.
Why Make This Recipe?
- Just 10 minutes of prep, 25 minutes in the oven
- Its crispy and crunchy with a hint of spice
- 5 ingredient crunchy coating + pastry staples (milk, egg, flour)
- Chicken tenders are perfect for dipping in your favourite sauce
- Great party food and perfect for a share platter
- Is super tasty chopped up and tossed through your favourite salad
- Single crumb or double crumb for an even thicker cruncher outside
- Eat it hot or cold!
What You Need To Make This Recipe
Ingredient Notes
- Chicken: The same amount of chicken breast can e used instead of chicken tenderloin. Cut breast into big chunky lengths. (about 3 cm wide by 8 – 10 cm long)
- Parmesan: Fresh is best, but you can also use the pre-packaged variety that’s already shredded. I’d recommend avoiding the dried parmesan you find in the pasta aisle.
- Dried Herbs: other herbs to include may be thyme or rosemary. Add a teaspoon of each, or substitute with oregano to create a new flavour combination.
- Salt: Sea salt or onion salt can be used instead of garlic salt
- Crumbs: Regular breadcrumbs can be substituted for cornflake crumbs.
How To Make This in 3 Steps
Step 1
Measure out the 5 ingredients for the crumb
Step 2
Arrange 3 medium sized bowls on bench in this order.
- First bowl – plain flour
- Second bowl –- whisk the egg and milk until combined
- Third bowl - parmesan, paprika, garlic salt, oregano and cornflake crumbs
Step 3
One at a time, coat tenderloin in flour, shaking off excess. Dip into the egg wash. Press firmly both sides into the parmesan crumb. Spray a roasting tray with oil and arrange the tenderloins flatly so they aren’t touching. Add another quick oil spray on top
Bake for 25 minutes or until golden brown. Let rest for 5 minute out of the oven (they will continue to cook a little)
Recipe Questions Answered
Yes. Although you will need to use more oil if cooking in a pan on he stove. It will be more like a shallow fry where you’ll need around ¼ cup of oil, such as rice bran oil, coconut oil, vegetable oil. The time to cook on the stove may be a little quicker, buts its more labour intensive, and higher in fat.
Yes, skinless chicken thighs would work. If using them whole, the cooking time in the oven will need to be increased to around 40 to 45 minutes, and I would suggest doubling the ingredients for making the crumb coating as you’ll need more for chicken thighs.
It can, but it won’t have the same level of flavour. I find ground paprika a little bland, whereas smoked paprika has a lot more flavour and that smoky undertone goes so well with the parmesan, garlic salt and oregano.
Yes they can be made ahead during the day for dinner, snacking or even a party. Enjoy them either cold or hot. To reheat, pop them back in the oven to heat through. Don’t microwave them as this will make the outside soggy.
Double or triple the recipe. After baking and the chicken has rested a few minutes (but is still hot), use a sharp knife to cut the chicken tenderloins into smaller bite sized pieces. Pop into bowls to share with your favourite dipping sauces
Dipping Sauce Suggestions
More Chicken Recipes:
- Healthy Salt and Chilli Chicken
- Oven Baked Paprika Chicken Thighs
- Low Carb Chicken Schnitzel
- Popcorn Chicken Salad
Paprika Parmesan Chicken
Ingredients
- 500 grams/1 pound Chicken tenderloins - note 1
- ½ cup Freshly grated parmesan - note 2
- 3 teaspoons Smoked paprika
- 1 ½ teaspoon Garlic salt - note 3
- 2 teaspoons Dried Oregano - note 4
- ¼ cup Cornflake Crumbs - note 5
- 1 medium Egg
- ¼ cup Milk
- ¼ cup Plain flour
Other
- Olive Oil Spray
Instructions
- Preheat oven to 180 degrees C/350 degrees F
- Arrange 3 medium sized bowls on bench in this order. First bowl – plain flour, Second bowl –- whisk the egg and milk until combined, Third bowl - parmesan, paprika, garlic salt, oregano and cornflake crumbs.
- One at a time, coat tenderloin in flour, shaking off excess. Dip into the egg wash. Press firmly both sides into the parmesan crumb.
- Spray a roasting tray with oil and arrange the tenderloins flatly so they aren’t touching. Add another quick oil spray on top
- Bake for 25 minutes or until golden brown. Let rest for 5 minute out of the oven (it will continue to cook a little)
- Serve with a your favourite dipping sauce.
Notes
- Chicken: The same amount of chicken breast can e used instead of chicken tenderloin. Cut breast into big chunky lengths. (about 3 cm wide by 8 – 10 cm long)
- Parmesan: Fresh is best, but you can also use the pre-packaged variety that’s already shredded. I’d recommend avoiding the dried parmesan you find in the pasta aisle.
- Dried Herbs: other herbs to include may be thyme or rosemary. Add a teaspoon of each, or substitute with oregano to create a new flavour combination.
- Salt: Sea salt or onion salt can be used instead of garlic salt
- Crumbs: Regular breadcrumbs can be substituted for cornflake crumbs.
- Serves: this recipe will serve 3 people as a main, with a side of veg. If being served on its own as a main with dipping sauce, its more suitable for two people.
Hi Kim! I’m trying time cut waaay down on sugar and increase my veggies to at least 50% of my plate. The chicken turned out well and I took your suggestion and served it with a salad in this case a Southwest Salad kit. Thank you for your help!
So glad you liked it!