These garlic Parmesan chicken tenders are golden, crunchy on the outside and juicy inside — a perfect weeknight win when everyone wants something familiar but grown-up. They come together fast with pantry staples: flour, olive oil (or melted butter), Panko, and a generous hit of freshly grated Parmesan. They crisp up in the oven with minimal hands-on time and make a crowd-pleasing appetizer or main for kids and adults alike.
Why you’ll love this dish
This recipe hits the sweet spot between comfort food and speed. You get restaurant-style crispiness from Panko and a savory, garlicky crust brightened by fresh Parmesan. It’s simple enough to pull off on a Tuesday but tasty enough to serve at a casual party.
“We made these for game night — crunchy, cheesy, and gone in ten minutes. My kids asked for them again the next week.”
Make these when you want something:
- Fast: about 25 minutes from start to table.
- Family-friendly: mild, crunchy, and easy to dip.
- Budget-friendly: basic pantry items, minimal meat required.
If you like bold party snacks, try pairing textures and flavors across recipes like these garlic Parmesan cheeseburger bombs for an irresistible spread.
The cooking process explained
Before you start: trim the tenders, set up a three-bowl assembly line (flour, garlic oil, breadcrumb mixture), and preheat the oven to 400°F. Dredging in flour first helps the garlic oil stick; the oil transfers flavor while encouraging the Panko to brown. Bake on a single layer to keep the crust crisp, flip once for even color, and check the internal temp — chicken should reach 165°F.
This is a straightforward bread-and-bake method that balances crunch with juiciness and requires only short baking time so the interior stays tender.
What you’ll need
- 1 1/4 pounds boneless skinless chicken tenders (trim excess fat)
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- 6 tablespoons olive oil or melted butter (use butter for richer flavor)
- 3 teaspoons minced garlic (about 2–3 cloves)
- 1 cup Panko breadcrumbs
- 2/3 cup freshly grated Parmesan cheese (not pre-shredded)
- 1/2–1 teaspoon dried basil (or Italian seasoning)
- 1/2 teaspoon paprika (smoked or sweet, based on preference)
Notes and substitutions:
- For gluten-free: use a GF 1:1 flour and GF Panko.
- Swap olive oil for melted butter for a deeper flavor and faster browning.
- Freshly grated Parmesan melts and browns better than pre-grated.
Step-by-step instructions
- Preheat the oven to 400°F and position a rack in the middle. Line a baking sheet with foil and optionally set a rimmed wire rack on top for crisper bottoms.
- Pat chicken tenders dry and trim any excess fat so they cook evenly. Season lightly with salt and pepper.
- Set up three shallow bowls:
- Bowl 1: flour mixed with a pinch of salt and black pepper.
- Bowl 2: olive oil (or melted butter) combined with the minced garlic.
- Bowl 3: Panko breadcrumbs mixed with dried basil, paprika, and grated Parmesan.
- Working one at a time, dredge a tender in the flour, shaking off excess.
- Dip it into the garlic oil, coating evenly. Allow excess oil to drip back into the bowl.
- Press the tender into the Panko-Parmesan mixture, coating well on all sides. Place on the prepared baking sheet in a single layer (give each tender space).
- Bake for 15 minutes. Flip each tender and bake an additional 5–8 minutes until the crust is golden and the internal temperature reaches 165°F. If using a wire rack you may need less time — start checking at 4 minutes after flipping.
- Remove from oven and let rest 2–3 minutes before serving to allow juices to settle.
Food-safety tip: Always verify doneness with a meat thermometer — 165°F is the safe internal temperature for poultry.
Best ways to enjoy it
These tenders are versatile. Serve as:
- Finger food with dipping sauces: honey mustard, ranch, garlic aioli, or a spicy sriracha mayo.
- A simple weeknight plate with roasted vegetables and mashed potatoes.
- On a salad or in a sandwich with greens and tomato for a crunchy lunch.
- As part of a party board alongside other handhelds — complement the cheesy crunch with something spicy like these buffalo chicken bombs to offer guests a heat option.
Plating tips: stack tenders slightly overlapping on a warm platter, garnish with chopped parsley and a lemon wedge for brightness.
Storage and reheating tips
Refrigeration:
- Store cooled tenders in an airtight container for up to 3–4 days.
Freezing:
- Flash-freeze on a sheet tray, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating for best texture:
- Oven (recommended): Preheat to 375°F and reheat for 8–12 minutes until warmed through and crisp.
- Air fryer: 350°F for 5–7 minutes, flipping halfway.
- Microwave: quickest, but will soften the crust — use only if pressed for time and then finish briefly in a skillet or toaster oven to regain crispness.
Always reheat until hot throughout and to at least 165°F.
Pro chef tips
- Dry the chicken well. Moisture is the enemy of crispness.
- Press the Panko firmly onto the tenders so the coating adheres and doesn’t fall off during baking.
- Use a wire rack on the sheet pan to allow hot air beneath the tenders — this helps the bottoms brown.
- If you like extra garlic flavor, fold a pinch of garlic powder into the Panko mix as well as the minced garlic oil.
- For even browning, rotate the pan halfway through baking if your oven has hot spots.
- To make them extra crunchy, toast the Panko lightly in a skillet with a bit of butter before mixing with the Parmesan (cool before combining).
Creative twists
- Spicy: add 1/4–1/2 teaspoon cayenne or a dash of hot sauce to the garlic oil.
- Herby lemon: swap dried basil for lemon zest and chopped fresh parsley in the Panko.
- Honey-Parmesan: brush the tenders with a thin layer of honey immediately after baking and return to the oven for 1–2 minutes to glaze.
- Parmesan-crust upgrade: mix in a tablespoon of finely ground cornmeal with the Panko for extra texture.
- Air-fryer method: preheat air fryer to 400°F and cook 8–10 minutes, flipping halfway, for a faster crisp without extra oil.
Common questions
Q: How long does this take from start to table?
A: About 20–25 minutes total: 5–10 minutes prep (set up bowls and coat tenders) and 20–23 minutes baking (including flipping), depending on oven and tender thickness.
Q: Can I use chicken breasts cut into strips instead of tenders?
A: Yes. Cut into even-width strips so they cook evenly. Thicker strips may need a few extra minutes; always check for 165°F internal temp.
Q: Can these be air-fried instead of baked?
A: Absolutely. Air fry at 400°F for 8–10 minutes, flipping once. Keep an eye the first time to dial in exact timing for your model.
Q: Can I make these ahead for a party?
A: You can bread them ahead and refrigerate for a few hours. Bake just before serving. For longer prep, bread and freeze; bake from frozen adding a few extra minutes.
Q: How do I keep the breading from falling off?
A: Pat the chicken dry, press the Panko firmly onto the coated tenders, and flip carefully halfway through cooking. Using a thin layer of flour helps the oil and Panko adhere.
Q: Are these kid-friendly?
A: Yes — mild, crunchy, and easy to dip. Reduce or omit paprika if you prefer no spice.
If you want recipe ideas with similar savory, cheesy flavor profiles to build a menu, check out the garlic-forward handhelds linked above.
Garlic Parmesan Chicken Tenders
Ingredients
Chicken Preparation
- 1 1/4 pounds boneless skinless chicken tenders (trim excess fat)
Coating Mixture
- 1/2 cup all-purpose flour Mixed with a pinch of salt and black pepper.
- 6 tablespoons olive oil or melted butter Use butter for richer flavor.
- 3 teaspoons minced garlic About 2–3 cloves.
- 1 cup Panko breadcrumbs
- 2/3 cup freshly grated Parmesan cheese Not pre-shredded.
- 1/2–1 teaspoon dried basil or Italian seasoning
- 1/2 teaspoon paprika Smoked or sweet, based on preference.
Instructions
Preparation
- Preheat the oven to 400°F and position a rack in the middle. Line a baking sheet with foil and optionally set a rimmed wire rack on top for crisper bottoms.
- Pat chicken tenders dry and trim any excess fat so they cook evenly. Season lightly with salt and pepper.
- Set up three shallow bowls: Bowl 1 with flour, Bowl 2 with olive oil (or melted butter) and minced garlic, Bowl 3 with Panko breadcrumbs, dried basil, paprika, and grated Parmesan.
Coating and Baking
- Working one at a time, dredge a tender in the flour, shaking off excess.
- Dip it into the garlic oil, coating evenly. Allow excess oil to drip back into the bowl.
- Press the tender into the Panko-Parmesan mixture, coating well on all sides. Place on the prepared baking sheet in a single layer.
- Bake for 15 minutes. Flip each tender and bake an additional 5–8 minutes until the crust is golden and the internal temperature reaches 165°F.
- Remove from oven and let rest for 2–3 minutes before serving.