Garlic Parmesan Chicken Tenders
These garlic Parmesan chicken tenders are golden, crunchy on the outside and juicy inside, making them a perfect weeknight win for both kids and adults.
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.
Notes
Serve with dipping sauces like honey mustard, ranch, or spicy sriracha mayo. Store cooled tenders in an airtight container for up to 3–4 days. Can be frozen for up to 2 months.