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Parmesan Chicken Tenders with Buttered Noodles

Parmesan Chicken Tenders with Buttered Noodles

Published October 13, 2026

Crispy parmesan-breaded chicken tenders baked until golden, served over buttered egg noodles with steamed broccoli.

For the crispiest tenders, bake on a wire rack set over the baking sheet, or flip them halfway through baking. Pat the chicken fully dry before dredging so the coating adheres.

Substitute gluten-free breadcrumbs and noodles for a gluten-free version. Tenders can be breaded up to 4 hours ahead and refrigerated uncovered on a rack before baking.

Cook time
40 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 ½ lb chicken tenderloins
  • 1 cup grated parmesan cheese
  • ½ cup plain breadcrumbs
  • ¼ cup all-purpose flour
  • 2 large eggs
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • salt (to taste)
  • black pepper (to taste)
  • 2 tbsp vegetable oil (for brushing or pan-frying)
  • 12 oz wide egg noodles
  • 4 tbsp unsalted butter
  • 1 lb fresh broccoli florets

Instructions

Preheat the oven and set up the breading station
Preheat the oven to 425°F and lightly oil a rimmed baking sheet or line it with parchment.
Set out three shallow dishes: flour in the first; beaten eggs in the second; and 1 cup grated parmesan, plain breadcrumbs (½ cup), garlic powder (1 tsp), 1 tsp Italian seasoning (1 tsp), salt, and pepper mixed in the third.
Equipment: rimmed baking sheet, shallow dishes, instant-read thermometer
Bread the chicken tenders
Dredge each chicken tender in the flour, shaking off the excess.
Dip the floured tender into the beaten egg, letting excess drip off.
Press the tender firmly into the parmesan breadcrumb mixture to coat both sides, then place it on the prepared sheet.
Equipment: rimmed baking sheet, instant-read thermometer
Bake the chicken tenders
Brush the tops of the breaded tenders lightly with vegetable oil (1 tbsp).
Bake the tenders until golden and crisp, flipping once halfway through.
Check that the thickest tender reads 165°F on an instant-read thermometer; bake 2 to 3 more minutes if needed.
Equipment: instant-read thermometer
Cook the egg noodles
Bring a large pot of salted water to a boil and add wide egg noodles (12 oz).
Cook the noodles until tender, stirring occasionally.
Drain the noodles and return them to the pot with unsalted butter (4 tbsp), tossing until the butter melts and coats the noodles.
Equipment: large pot
Steam the broccoli
Place 1 lb broccoli florets (1 lb) in a steamer basket over simmering water.
Steam until bright green and tender-crisp.
Season the broccoli with salt and pepper to taste.
Equipment: steamer basket
Serve
Divide the buttered noodles among four plates.
Top each portion with chicken tenders and serve with steamed broccoli on the side.

Tomorrow's Meal

Crispy Chicken Parmesan Sandwich

Cold chicken tenders layered on toasted bread with fresh mozzarella, tomato, and basil for a next-day Italian-style crisp sandwich

You'll need to pick up:

Fresh mozzarella or provolone slicesRipe tomato slicesFresh basil leavesCiabatta or Italian breadMayonnaise or pesto (optional)Olive oil for toasting bread

Quick overview:

  1. 1.Slice cold chicken tenders in half lengthwise to create thinner pieces
  2. 2.Lightly toast bread slices with olive oil until golden and crispy
  3. 3.Spread mayo or pesto on toasted bread if desired
  4. 4.Layer: bread, fresh mozzarella, chicken tender halves, tomato slice, fresh basil, bread
  5. 5.Cut diagonally and serve immediately while bread is still warm and crispy

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