Crispy Chicken Tenders Parmesan Recipe Easy Homemade Gooey Mozzarella Delight

Let me tell you, the scent of golden, crispy chicken tenders mingling with the rich aroma of melted mozzarella and sharp Parmesan cheese is enough to make anyone’s mouth water. The first time I baked these Crispy Chicken Tenders Parmesan with gooey mozzarella, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was one of those rainy weekend afternoons when I wanted comfort food that felt indulgent but was still simple to make.

When I was knee-high to a grasshopper, my grandma used to make her own version of chicken tenders, but they never had that irresistible cheesy twist. Years ago, I stumbled upon this recipe while trying to recreate that nostalgic comfort with a modern, cheesy upgrade. Honestly, I wish I’d discovered this combo years ago—it’s dangerously easy and delivers pure, nostalgic comfort with every bite.

My family couldn’t stop sneaking these chicken tenders off the cooling rack (and I can’t really blame them). Whether it was my picky nephew or my cheese-loving husband, everyone was hooked. Let’s face it, you know what’s better than crispy chicken? Crispy chicken wrapped in Parmesan with molten mozzarella oozing out—perfect for potlucks, weekend dinners, or just brightening up your Pinterest cookie board with something savory!

I’ve tested this recipe multiple times in the name of research, of course, and it’s become a staple for family gatherings and casual weeknight dinners alike. This recipe feels like a warm hug on a plate, and you’re going to want to bookmark this one for all your cheesy chicken cravings.

Why You’ll Love This Crispy Chicken Tenders Parmesan Recipe

From my kitchen to yours, this recipe has been carefully honed to hit all the right notes—crispy, cheesy, juicy, and downright delicious. Here’s why you’ll want to make these Crispy Chicken Tenders Parmesan with gooey mozzarella your new go-to:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry and fridge.
• Perfect for Any Occasion: Great for family dinners, potlucks, or even a fun snack to wow the kids.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—trust me, the mozzarella goo factor is a winner.
• Unbelievably Delicious: The combo of crunchy Parmesan coating with melty mozzarella inside is next-level comfort food.

What makes this recipe different? It’s not just about frying chicken or sprinkling cheese; it’s the balanced seasoning in the Parmesan crust and the secret step of stuffing each tender with fresh mozzarella before frying. That little trick takes these tenders from good to unforgettable. Plus, if you’ve ever struggled with dry chicken tenders, this recipe locks in juiciness while delivering that perfect crispy coating every time.

This recipe isn’t just good food—it’s the kind of dish that makes you close your eyes after the first bite and savor the moment. It’s comfort food with a little twist—healthier, faster, but with the same soul-soothing satisfaction. Whether you’re impressing guests without stress or treating yourself to a simple meal upgrade, these Crispy Chicken Tenders Parmesan are the answer.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and the fresh mozzarella adds that special gooey touch.

• Chicken Tenders: 1.5 pounds (680g) fresh chicken tenders or boneless, skinless chicken breasts cut into strips.
• Fresh Mozzarella: 8 ounces (225g), cut into small sticks or cubes (for that ooey-gooey center).
• Parmesan Cheese: 1 cup (100g), finely grated (I recommend Parmigiano-Reggiano for best flavor).
• Breadcrumbs: 1 cup (100g), preferably panko for extra crunch.
• All-Purpose Flour: ¾ cup (90g), for dredging.
• Eggs: 2 large, beaten, room temperature (helps the coating stick perfectly).
• Garlic Powder: 1 teaspoon, adds subtle savory depth.
• Onion Powder: 1 teaspoon, rounds out the flavor.
• Dried Italian Herbs: 1 teaspoon (oregano, basil, thyme blend).
• Salt & Pepper: To taste, essential for seasoning every layer.
• Olive Oil or Vegetable Oil: For frying (about 1-2 cups depending on your pan).

Optional: A pinch of red pepper flakes for a little kick, or swap regular mozzarella with a dairy-free version to keep this recipe vegan-friendly. For gluten-free, use gluten-free breadcrumbs and flour alternatives like almond or rice flour.

Equipment Needed

• A large mixing bowl for dredging and coating chicken tenders.
• A sharp knife and cutting board for cutting mozzarella and chicken.
• A heavy-bottomed skillet or frying pan (cast iron works wonders here) for shallow frying the tenders.
• Tongs or a slotted spoon to safely flip and remove tenders from hot oil.
• Paper towels or a wire rack for draining excess oil after frying.
• Measuring cups and spoons for precise seasoning and coating.
• Optional: A digital thermometer to monitor oil temperature (ideal frying temp is 350°F / 175°C).

If you don’t have a thermometer, just test the oil by dipping a small piece of bread—if it sizzles and browns in about 60 seconds, you’re good to go. For a budget-friendly option, any non-stick skillet will do, but cast iron gives extra crispiness.

Preparation Method

1. Prep the Chicken: Rinse and pat dry 1.5 pounds (680g) of chicken tenders. If using chicken breasts, slice them into roughly 1-inch (2.5 cm) strips. Set aside.
2. Cut the Mozzarella: Slice 8 ounces (225g) of fresh mozzarella into small sticks or cubes, about ½-inch (1.3 cm) pieces. These will be stuffed inside each chicken strip. Keep them chilled until ready to use.
3. Make the Coating Mixture: In a large bowl, combine 1 cup (100g) panko breadcrumbs, 1 cup (100g) finely grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried Italian herbs, and salt & pepper to taste. Mix well to distribute flavors evenly.
4. Set Up the Dredging Station: Place ¾ cup (90g) all-purpose flour in one shallow bowl. Beat 2 large eggs in a second bowl until smooth. In the third bowl, have your breadcrumb-Parmesan mixture ready.
5. Stuff the Chicken: Take one chicken strip and place a piece of mozzarella inside it, folding or rolling the chicken around the cheese to encase it completely. Pinch the edges gently to seal—this step is key to keep that gooey cheese from escaping during frying.
6. Dredge the Chicken: Lightly coat the stuffed chicken tender in flour, shaking off excess. Then dip it into the beaten eggs, ensuring it’s fully coated. Finally, press the tender into the Parmesan-breadcrumb mixture, covering all sides thoroughly. Repeat for all tenders.
7. Heat the Oil: Pour 1-2 cups of olive or vegetable oil into a large skillet, heating it over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb piece as described above.
8. Fry the Tenders: Carefully place the coated chicken tenders into the hot oil without crowding the pan. Fry each side for about 3-4 minutes until golden brown and crispy. The chicken should reach an internal temperature of 165°F (74°C) and the mozzarella inside should be melty and gooey.
9. Drain and Serve: Transfer fried tenders to a plate lined with paper towels or a wire rack to drain excess oil. Let them rest for 2 minutes before serving—this helps set the crust and keeps the cheese from oozing out too fast.

Pro Tip: Don’t rush the frying process; medium heat ensures the chicken cooks through without burning the crust. Also, make sure to seal the mozzarella well inside the chicken to avoid cheese leaks.

Cooking Tips & Techniques

One thing I learned the hard way is that rushing the coating steps leads to uneven crust and cheese leakage. Take your time to press the breadcrumb-Parmesan mix firmly on each tender, and make sure the mozzarella is completely wrapped inside.

Maintaining the right oil temperature is crucial. Too hot and the crust burns before the chicken cooks through; too cool and the tenders soak up oil, making them greasy. Use a thermometer if you have one, or keep a close eye and adjust heat as needed.

For extra crispiness, double-dip the tenders: after the first breadcrumb coating, dip them again in egg and breadcrumbs. This creates a thicker crust that’s oh-so-satisfying.

When frying, avoid overcrowding the pan. It drops the oil temperature and leads to soggy tenders. Fry in batches if necessary, and keep finished tenders warm in a low oven (about 200°F / 93°C).

Lastly, let the tenders rest a couple of minutes after frying. The cheese inside will be lava-hot, and this short rest helps the crust firm up and prevents cheese oozing everywhere when bitten.

Variations & Adaptations

• Spicy Kick: Add ½ teaspoon cayenne pepper or crushed red pepper flakes to the breadcrumb mix for a subtle heat that wakes up the flavors.
• Gluten-Free Version: Swap all-purpose flour and breadcrumbs for gluten-free flour and panko alternatives. Gluten-free Parmesan cheese is naturally safe but always check labels.
• Herb & Lemon Twist: Add finely chopped fresh herbs like parsley or basil to the breadcrumb mixture and a teaspoon of lemon zest for a bright, fresh flavor profile.
• Baking Option: For a lighter version, place the coated tenders on a parchment-lined baking sheet and bake at 425°F (220°C) for 20-25 minutes, flipping halfway until golden and cooked through.
• Dairy-Free Adaptation: Use vegan mozzarella and dairy-free Parmesan substitutes, and fry as usual for a delicious plant-based option.

Once, I tried adding a smoky smoked paprika to the coating mix, and it gave the tenders an unexpected but delightful depth. Don’t hesitate to experiment—you might find your own signature twist!

Serving & Storage Suggestions

Serve these Crispy Chicken Tenders Parmesan hot and fresh for maximum gooey mozzarella impact. They pair beautifully with a side of marinara sauce for dipping, a fresh green salad, or even crispy fries for a classic combo.

If you’re serving as finger food at a party, arrange the tenders on a platter with toothpicks and small bowls of dipping sauces like ranch, spicy mayo, or garlic aioli.

For storage, place leftovers in an airtight container and refrigerate up to 3 days. To reheat, bake in a 375°F (190°C) oven on a wire rack for 10-15 minutes until crispy again. Avoid microwaving as it makes the crust soggy and the cheese rubbery.

Freezing is also an option—freeze uncooked, breaded tenders on a baking sheet, then transfer to a freezer-safe bag. When ready, bake straight from frozen, adding a few extra minutes to cooking time.

Interestingly, the flavors develop even more after a day, as the Parmesan and herbs have time to mingle, making leftovers surprisingly delicious.

Nutritional Information & Benefits

Each serving (about 3-4 tenders) provides roughly 350-400 calories, with a good balance of protein from chicken and mozzarella to keep you full longer. Parmesan adds calcium and a savory punch without excess fat.

This recipe is naturally high in protein and offers moderate carbs from the breadcrumb coating. Using whole-grain or gluten-free breadcrumbs can add fiber. The olive or vegetable oil used for frying provides healthy fats when used in moderation.

Those watching sodium intake should adjust the salt and Parmesan amounts, as these cheeses can be salty. For dairy-sensitive eaters, switching to dairy-free cheese alternatives works well.

From my perspective, this dish hits the sweet spot between indulgence and nourishment—comfort food that still respects wholesome ingredients.

Conclusion

If you’re looking for a recipe that brings crispy, cheesy, and juicy all together in one bite, these Crispy Chicken Tenders Parmesan with gooey mozzarella are your new best friend. They’re simple enough for weeknight dinners but impressive enough for guests, and honestly, they make every bite feel like a treat.

Don’t hesitate to customize the seasonings or experiment with different cheese options to suit your taste. I love this recipe because it’s reliable, delicious, and always a crowd-pleaser in my home.

Give it a try, share your adaptations, and let me know how your family reacts—you might just find it becomes a staple in your rotation too. Happy cooking and remember: good food is meant to be shared!

FAQs About Crispy Chicken Tenders Parmesan with Gooey Mozzarella

Can I use frozen chicken tenders for this recipe?

Yes, but make sure to fully thaw and pat them dry before stuffing and coating to avoid soggy crusts.

What’s the best way to prevent mozzarella from leaking during frying?

Seal the mozzarella tightly inside the chicken by folding and pinching the edges well. Double coating with egg and breadcrumbs also helps keep it in place.

Can I bake these instead of frying?

Absolutely! Bake at 425°F (220°C) for 20-25 minutes, flipping halfway, for a healthier, crispy alternative.

How do I store leftover chicken tenders?

Store in an airtight container in the fridge up to 3 days. Reheat in the oven for best texture, not the microwave.

Are these chicken tenders gluten-free?

Not as written, but you can easily substitute gluten-free flour and breadcrumbs to make the recipe gluten-free.

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