Go Back
Crispy Garlic Parmesan Chicken Tenders served with dipping sauce

Garlic Parmesan Chicken Tenders

Tender and juicy chicken coated in a crunchy garlic-parmesan crust, baked to perfection—perfect for weeknight dinners or game day snacks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 pounds boneless, skinless chicken tenders Trim any excess fat
  • 0.5 cup all-purpose flour Mix with salt and pepper
  • 6 tablespoons olive oil Combine with minced garlic
  • 3 teaspoons minced garlic For flavor
  • 1 cup Panko breadcrumbs Use for coating
  • 2/3 cup freshly grated Parmesan cheese For flavor and crispiness
  • to taste Salt and freshly ground black pepper For seasoning
Optional Ingredients
  • 1/2 teaspoon garlic powder For added flavor
  • a pinch cayenne For heat
  • 1/2-1 teaspoon dried basil For added flavor
  • a pinch paprika For color

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Trim any excess fat from the chicken tenders and pat them dry with paper towels.
  3. Set up your three shallow bowls: mix flour with salt and pepper in the first bowl, combine olive oil with minced garlic in the second bowl, and mix Panko breadcrumbs with Parmesan cheese and any optional spices in the third bowl.
Baking
  1. Dredge each chicken tender in the flour, ensuring it’s well-coated.
  2. Dip the floured tender into the garlic oil, allowing the excess to drip off.
  3. Coat the tender in the Panko mixture, pressing gently to adhere.
  4. Place all coated tenders in a single layer on your prepared baking sheet.
  5. Bake for 15 minutes. Then, flip the tenders and bake for another 5-8 minutes until golden brown and the internal temperature reaches 165°F.
  6. Let the tenders rest for 2 minutes before serving.

Notes

These tenders can be served with a fresh garden salad, creamy mashed potatoes, or in wraps with lettuce, tomatoes, and avocado. For extra crunch, try toasting the Panko breadcrumbs lightly before using them. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F for about 10-15 minutes.