Oven-Baked Parmesan Crusted Chicken Tenderloins Recipe - Kosher

Recipe Overview

Servings: 6 servings
Yield: About 12 chicken tenderloins
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Difficulty: Easy

Cooking Vessels & Equipment

Large baking sheet
Parchment paper or aluminum foil
Shallow mixing bowls (2)
Whisk
Measuring cups and spoons
Tongs
Instant-read thermometer (recommended)

Ingredients

For the Chicken

2 pounds kosher-certified chicken tenderloins
2 large eggs
2 tablespoons water
1 cup finely grated kosher Parmesan cheese
¾ cup seasoned kosher breadcrumbs or panko
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon kosher salt
2 tablespoons olive oil

Optional Garnish

Fresh chopped parsley
Lemon wedges

Instructions

Step 1: Prepare the Oven

Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Lightly brush or spray the parchment with olive oil.

Step 2: Set Up Breading Station

In one shallow bowl, whisk together:
- Eggs
- Water
In a second bowl, combine:
- Parmesan cheese
- Breadcrumbs
- Garlic powder
- Onion powder
- Parsley
- Paprika
- Pepper
- Salt

Step 3: Coat the Chicken

Pat chicken tenderloins dry with paper towels.
Dip each tenderloin into the egg mixture.
Press into the Parmesan breadcrumb mixture until fully coated.
Place on prepared baking sheet.
Drizzle or lightly brush tops with olive oil.

Step 4: Bake

Bake for 20–25 minutes, turning once halfway through.
Chicken is done when:
- Internal temperature reaches 165°F (74°C).
- Coating is golden brown and crisp.

Step 5: Serve

Let rest for 3–5 minutes.
Garnish with parsley and lemon wedges.
Serve immediately.

Nutritional Information

(Approximate per serving)

Calories: 320
Protein: 38g
Carbohydrates: 9g
Fat: 14g
Saturated Fat: 4g
Fiber: 1g
Sugar: 1g
Sodium: 520mg

Values vary depending on specific ingredients used.

Dietary Adaptations

Gluten-Free

Replace breadcrumbs with:

Gluten-free panko
Crushed gluten-free crackers
Almond flour mixed with additional Parmesan

Low-Carb/Keto

Replace breadcrumbs entirely with:

1 cup Parmesan cheese
½ cup almond flour

Dairy-Free

For a meat meal that avoids dairy:

Omit Parmesan completely.
Use seasoned breadcrumbs or crushed cornflake crumbs.
Add 2 tablespoons nutritional yeast for cheesy flavor.

Lower Sodium

Use reduced-sodium Parmesan.
Reduce added salt by half.

Tips & Troubleshooting

Coating Falls Off

Pat chicken completely dry before breading.
Press coating firmly onto chicken.
Allow breaded chicken to rest for 5 minutes before baking.

Not Crispy Enough

Bake on a wire rack set over the baking sheet.
Use panko instead of standard breadcrumbs.
Broil for 1–2 minutes at the end of cooking.

Chicken Turns Dry

Avoid overbaking.
Check temperature at the 18-minute mark.
Remove immediately when it reaches 165°F.

Uneven Browning

Arrange chicken in a single layer.
Leave space between pieces.

Serving Suggestions

Serve with:

Roasted garlic potatoes
Herb roasted vegetables
Israeli salad
Steamed green beans
Lemon rice
Coleslaw
Cucumber dill salad

For a dairy meal, pair with:

Creamy mashed potatoes
Caesar salad
Roasted asparagus

Kosher Considerations

Meat Meal Version (Recommended)

Traditional Parmesan is dairy. To maintain kosher meat-and-dairy separation:

Use a kosher pareve Parmesan-style substitute or omit the cheese.
Ensure all breadcrumbs and seasonings carry reliable kosher certification.
Use meat-designated utensils, baking sheets, and serving dishes.

Dairy Meal Version

If serving actual kosher Parmesan cheese:

Use kosher-certified chicken and kosher-certified Parmesan.
Prepare and serve according to your community's kosher standards regarding poultry and dairy combinations.
Consult your rabbinic authority if following stricter interpretations.

General Kosher Notes

Verify chicken is kosher-certified and properly kashered.
Check spices, breadcrumbs, and Parmesan for reliable kosher certification.
Avoid cross-contamination with non-kosher foods.

Shabbat Adaptations

Prepare Before Shabbat

Bread the chicken on Friday.
Refrigerate covered for up to 8 hours.
Bake before candle lighting.

Keep Warm

Place in a covered warming drawer or on a Shabbat-approved warming tray.
Maintain food-safe temperatures.

Reheat Guidance

Follow your family's halachic customs regarding reheating cooked foods on Shabbat.

Notes

Chicken tenderloins cook faster than chicken breasts, making this recipe ideal for busy weeknights.
Freshly grated Parmesan creates a crispier crust than pre-shredded varieties.
A squeeze of fresh lemon before serving brightens the flavors.
Leftovers keep refrigerated for up to 3 days and make excellent wraps, salads, or sandwiches.
For extra flavor, add ½ teaspoon dried oregano and ½ teaspoon dried basil to the coating mixture.

Best Kosher Practice: Since chicken is considered meat, many kosher households prepare this recipe using a pareve Parmesan-style substitute rather than actual Parmesan cheese to avoid mixing meat and dairy.