Craving a quick, crowd-pleasing meal? Garlic Parmesan Chicken Tenders are your answer, a Crispy Chicken Snack that’s golden, flavorful, and oh-so-easy! Coated in a savory blend of Parmesan, panko, and garlic, these baked tenders deliver crunch and taste in every bite. Ideal for busy weeknights, game days, or kid-friendly dinners, they’re a versatile dish that everyone loves.
Why You’ll Love Garlic Parmesan Chicken Tenders
Garlic Parmesan Chicken Tenders shine as a Crispy Chicken Snack:
- Quick & Easy: Ready in under 30 minutes for hassle-free meals.
- Family Favorite: Crunchy coating kids and adults adore.
- Versatile: Perfect as a main, snack, or salad topper.
- Baked, Not Fried: Crispy without the extra oil.
- I make this Crispy Chicken Snack weekly, and it’s always a hit!
Ingredients for Garlic Parmesan Chicken Tenders
Here’s what you’ll need for Garlic Parmesan Chicken Tenders (serves 4):
- 1 lb chicken tenders (about 8–10 pieces)
- 1 tsp salt
- ½ tsp black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- ½ cup unsalted butter, melted
- Fresh parsley, chopped (for garnish)
Ingredient Tips:
- Chicken Tenders: Use fresh or thawed; pat dry for better coating adhesion.
- Parmesan: Freshly grated for bold flavor; avoid pre-shredded.
- Panko: Adds extra crunch; regular breadcrumbs work in a pinch.
- Butter: Melted for richness; olive oil as a lighter alternative.
- Eggs: Room temperature for even coating.
Directions for Garlic Parmesan Chicken Tenders
Let’s create these delicious Garlic Parmesan Chicken Tenders!
Preheat Oven
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Season Chicken
I sprinkle 1 lb chicken tenders with 1 tsp salt and ½ tsp black pepper, ensuring even seasoning.
Set Up Dredging Station
In three shallow bowls, I place 1 cup flour, 2 beaten eggs, and a mixture of 1 cup panko, ½ cup Parmesan, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp dried parsley, stirred well.
Coat Tenders
I dredge each tender in flour, shaking off excess, dip in eggs, then roll in the panko mixture, pressing gently to coat fully.
Bake Tenders
I arrange coated tenders on the baking sheet and drizzle with ½ cup melted butter. I bake for 15–20 minutes until golden and cooked through (internal temperature 165°F).
Garnish and Serve
I sprinkle with chopped fresh parsley and serve hot, enjoying the crispy, cheesy goodness.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: ~25–30 minutes
- Servings: 4 (2–3 tenders each)
- Calories: ~350 kcal per serving
- Macros per Serving: 30g carbs, 35g protein, 20g fat, 1g fiber
Variations for Garlic Parmesan Chicken Tenders
Try these twists on Garlic Parmesan Chicken Tenders:
- Spicy Kick: Add ½ tsp cayenne or red pepper flakes to the panko mix for a Crispy Chicken Snack with heat.
- Gluten-Free: Use gluten-free flour and panko for a celiac-friendly version.
- Herb Boost: Mix 1 tsp fresh thyme or rosemary into the coating for extra flavor.
- Low-Fat: Swap butter for olive oil spray to reduce calories.
- Cheese Swap: Try Asiago or Pecorino instead of Parmesan for a twist.
Serving Ideas:
- Pair with Layla Cooks’ Stuffed Mushrooms with Spinach and Cream Cheese for a party spread.
- Serve with dips like marinara, ranch, or sriracha mayo for a fun Crispy Chicken Snack.
- Slice and toss over a Caesar salad or stuff into a wrap with avocado and lettuce.
- Pair with fries, coleslaw, or roasted veggies for a complete meal; ensure even coating for maximum crunch.
Storage
I store Garlic Parmesan Chicken Tenders in an airtight container in the refrigerator for up to 3 days to keep them fresh. For freezing, I cool cooked tenders, freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To reheat, I bake at 350°F for 10–15 minutes (or 15–20 from frozen) to restore crispiness; microwaving softens the coating. For make-ahead, I bread tenders up to 24 hours in advance, refrigerate, or freeze unbaked, adding 3–5 minutes to baking time.
FAQs About Garlic Parmesan Chicken Tenders
Here are some common questions about this recipe:
Can I use chicken breasts instead of chicken tenders?
Yes, you can use chicken breasts if you prefer. Simply cut the breasts into strips about the size of tenders. You may need to adjust the cooking time slightly, so ensure the internal temperature reaches 165°F (74°C) for safety.
Can I make these chicken tenders ahead of time?
Yes, you can prepare the Garlic Parmesan Chicken Tenders in advance. Bread them and store them in the refrigerator for up to 24 hours before baking. You can also freeze the breaded tenders. Just freeze them on a baking sheet first, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the cooking time.
Can I make these tenders gluten-free?
Absolutely! To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. Ensure that all other ingredients, like the Parmesan cheese, are gluten-free as well.
How can I make these chicken tenders spicier?
To add a bit of heat, mix in some red pepper flakes or cayenne pepper into the breadcrumb mixture. You can also serve the tenders with a spicy dipping sauce or a hot sauce drizzle to satisfy those with a spicy palate.
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Conclusion
Garlic Parmesan Chicken Tenders offer a crispy, flavorful twist on a classic favorite, perfect for a quick and satisfying meal. Baked to golden perfection and seasoned with a savory Parmesan and garlic coating, they’re a hit with the whole family. Enjoy these tenders with your favorite sides or dipping sauces for a delicious and versatile dish.
Garlic Parmesan Chicken Tenders
Ingredients
- 1 pound chicken tenders
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 cup unsalted butter melted
- Fresh parsley chopped (for garnish)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season Chicken: Sprinkle the chicken tenders with salt and pepper.
- Dredge in Flour: Coat each chicken tender in all-purpose flour.
- Dip in Eggs: Next, dip the floured tenders in beaten eggs.
- Prepare Coating: In a separate bowl, mix the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, and dried parsley.
- Coat Chicken: Roll each egg-coated tender in the breadcrumb mixture until fully covered.
- Arrange on Baking Sheet: Place the coated tenders on the prepared baking sheet and drizzle melted butter over them.
- Bake: Bake for 15-20 minutes or until the tenders are golden brown and cooked through.
- Garnish and Serve: Garnish with chopped fresh parsley before serving.
Notes
- For extra crispiness, consider double-coating the tenders by repeating the flour and egg steps before the breadcrumb coating.
- These tenders can be frozen before baking. Freeze on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding extra time.
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