Instructions

• Preheat your oven to 350°F (175°C). This step is important even though we’re using the pressure cooker too. You’ll finish these off in the oven for that perfect golden finish.
• Melt the butter in a shallow bowl or dish. You want it nice and liquid so you can coat each piece easily without fuss.
• Grab another bowl and mix together the parmesan cheese, dried parsley, dried oregano, paprika, salt, and pepper. This blend is your crispy crust mix and it’s what makes these tenders addictive.
• Dip each chicken tender straight into the melted butter, letting it soak up just right. Then, dredge it in the cheese and herb mixture, pressing lightly so it fully sticks.
• Once coated, arrange those tenders in a single layer in a baking dish. You want them spaced out so they cook evenly and get that crispy edge on each one.
• Drizzle any leftover butter over the tenders to keep them moist during baking. This is a little trick that makes a huge difference in flavor.
• Bake them in that preheated oven for about 25 to 30 minutes. You’re aiming for golden brown on top and cooked through inside. Keep an eye on the color, y’all. That’s the sign that tasty time is up.
• When done, grab a quick release on your pressure cooker if you used it just before the oven step for extra juiciness. This combo of pressure build and oven crisp is kinda unbeatable.