If there’s one dish that combines crispy, flavorful, and downright addictive qualities, it has to be the Baked Garlic Parmesan Chicken Tenders Recipe. These golden tenders are perfectly coated in a crunchy garlic and parmesan crust that bakes up beautifully without any deep frying. Paired with a luscious homemade dipping sauce and a fresh cos salad, this recipe is a brilliant way to enjoy classic comfort food with a bit of a gourmet twist. It’s quick, crowd-pleasing, and the perfect recipe to keep up your sleeve for busy weeknights or casual get-togethers!
Ingredients You’ll Need
Simple but essential ingredients come together to create the irresistible taste, crispy texture, and vibrant color of this Baked Garlic Parmesan Chicken Tenders Recipe. Each component plays a key role, from the tangy mayonnaise and fresh herbs in the sauce to the crunchy panko and parmesan coating on the tender chicken.
- ½ cup (125 g) mayonnaise: Adds creaminess and helps the dipping sauce stay rich and smooth.
- â…“ cup (90 g) Greek yoghurt or sour cream: Brings tanginess and lightness to balance the richness.
- ½ tsp freshly minced garlic: Infuses a punch of fresh garlic flavor into the sauce.
- 1 tbsp fresh lemon juice: Brightens up flavors and cuts through the richness.
- 1 tbsp finely chopped flat-leaf parsley: Adds a fresh, herbal note and color contrast.
- 1 tbsp finely chopped chives: Imparts a delicate oniony flavor enhancing the sauce.
- ¼ tsp sea salt flakes: Seasoning the sauce perfectly.
- ¼ tsp freshly cracked black pepper: Adds a subtle spicy warmth.
- 1½ cups (90 g) panko breadcrumbs: Crucial for that crunchy, airy coating on the chicken.
- 1 tsp garlic powder: Boosts the garlic flavor in the crust.
- 1 tsp sweet paprika: Provides a mild smokiness and lovely color.
- 1 tsp sea salt flakes: Seasoning the breadcrumb mixture for balanced flavor.
- ½ tsp freshly cracked black pepper: Enhances the overall taste in the crumb coating.
- ½ cup (75 g) plain (all-purpose) flour: Helps the coating stick to the chicken perfectly.
- 2 eggs, whisked: Acts as the binding agent for the breading.
- 600 g (1 lb 5 oz) chicken tenderloins or sliced boneless, skinless breast: The star protein of this recipe, tender and perfect for coating.
- Olive oil spray (for cooking): Ensures even crispiness without deep frying.
- 50 g (1¾ oz) unsalted butter, melted: Used to make the flavorful garlic butter finishing glaze.
- 1 tsp freshly minced garlic: Adds fresh flavor to the garlic butter.
- ¼ tsp sea salt flakes: Balances the garlic butter’s taste.
- 1 tbsp finely chopped flat-leaf parsley: Freshens up the garlic butter for a vibrant finish.
- ¼ cup (25 g) freshly grated parmesan: The crowning touch that melts on top for cheesy goodness.
- 1 large cos (romaine) lettuce, cut into strips: For the crisp, refreshing salad side.
- 3 tbsp extra-virgin olive oil: To dress the salad with richness and flavor.
- 1 tbsp fresh lemon juice: Brings brightness to the salad.
- ½ tsp sea salt flakes: Enhances the salad’s natural flavors.
- ¼ tsp freshly cracked black pepper: Adds subtle heat to the greens.
- Air fryer chips, crispy oven fries or freezer fries: The perfect crispy sidekick to complete your meal.
- Lemon wedges: For an optional zesty squeeze that livens each bite.
How to Make Baked Garlic Parmesan Chicken Tenders Recipe
Step 1: Preheat Your Oven or Air Fryer
Getting the temperature right is key to achieving that perfect crunch without drying out your chicken tenders. For the oven, preheat to 220°C (425°F) and let it fully heat for 10 to 15 minutes after reaching temperature. If using an air fryer, preheat to 200°C (400°F) for about 3 minutes. A hot cooking environment locks in juiciness and delivers the crispiest exterior.
Step 2: Whip Up the Creamy Dipping Sauce
Mix mayonnaise, Greek yoghurt, minced garlic, fresh lemon juice, parsley, chives, salt, and cracked black pepper in a small bowl until smooth and creamy. This sauce complements the tenders perfectly—cool and tangy with that lovely garlic herb kick. It’s a must-have alongside your crispy chicken.
Step 3: Prepare the Crunchy Crumb Mixture
Combine the panko breadcrumbs with garlic powder, sweet paprika, sea salt, and pepper in a shallow bowl. The spices are subtle but essential, layering that irresistible taste throughout the crispy crust. Meanwhile, set aside flour and whisked eggs in separate bowls for the classic breading process.
Step 4: Coat the Chicken Tenders
Give each chicken tender a dusting in the flour to help the egg stick, dip into the whisked eggs, and then press firmly into the seasoned panko crumbs. Taking your time here ensures the coating adheres well so it stays put and crisps up gorgeously in the oven.
Step 5: Bake or Air Fry Until Golden
If baking, place the chicken on a lightly oiled rack over a tray to allow air circulation and crisping all around. Spray the tops with olive oil spray and bake for 16 to 18 minutes, flipping once and spraying again halfway through. For air fryer cooking, spray the basket, arrange chicken in a single layer, spray them too, and cook for 10 to 12 minutes, flipping and spraying halfway. Keep an eye to avoid overcooking, which can dry out these tender treats.
Step 6: Finish with Garlic Butter and Parmesan
Mix melted butter with minced garlic, sea salt, and parsley to create a fragrant garlic butter. Brush this generously over the hot baked tenders and quickly sprinkle freshly grated parmesan. The warmth melts the cheese slightly, making it cling beautifully and adding a lush, savory richness you won’t forget.
Step 7: Toss Up a Simple Cos Salad
Toss crisp romaine lettuce strips with extra virgin olive oil, fresh lemon juice, salt, and pepper just before serving. This fresh salad provides a vibrant, crunchy contrast that balances the richness of the chicken perfectly.
Step 8: Serve and Enjoy!
Plate your golden Baked Garlic Parmesan Chicken Tenders alongside the creamy dipping sauce, crisp cos salad, your favorite fries or chips, and lemon wedges for an optional zing. This is a complete meal that feels special yet is so easy to throw together.
How to Serve Baked Garlic Parmesan Chicken Tenders Recipe
Garnishes
Fresh parsley sprinkled on top of the finished tenders adds a lovely green pop that’s inviting and fresh. A sprinkle of extra parmesan shavings can create an extra cheesy bite. A squeeze of lemon juice over the tenders just before eating is a brilliant way to lift the flavors and add brightness to every mouthful.
Side Dishes
This recipe pairs excellently with crispy oven fries, air fryer chips, or even some classic freezer fries heated to perfection. The tenders also work wonderfully alongside a fresh leafy salad, steamed veggies, or roasted sweet potatoes for a wholesome feast. For a lighter meal, the cos salad dressed with olive oil and lemon from the recipe is a perfect accompaniment.
Creative Ways to Present
Elevate your presentation by serving the tenders on a wooden board lined with parchment paper for a casual feel. Use small ramekins or bowls for the dipping sauce and lemon wedges directly on the board. Alternatively, arrange the tenders over a bed of salad greens with fries on the side to create a vibrant, colorful plate that’s as eye-catching as it is delicious.
Make Ahead and Storage
Storing Leftovers
Keep any leftover chicken tenders in an airtight container in the refrigerator for up to three days. To preserve their texture, it’s best to store the tenders separate from the dipping sauce and salad dressing to avoid sogginess.
Freezing
You can freeze the cooked tenders by laying them out in a single layer on a baking sheet lined with parchment paper. Once frozen solid, transfer them to a freezer-safe bag or container. They will keep well for up to one month. When ready to enjoy, reheat from frozen for best results.
Reheating
To bring back their crunchy glory, reheat leftovers in a hot oven at 200°C (400°F) for 8 to 10 minutes or use an air fryer for a few minutes until warmed through. Avoid microwaving as it can make the coating soggy and less appetizing.
FAQs
Can I use chicken breasts instead of tenderloins?
Absolutely! Just slice chicken breasts into strips about the size of tenderloins to maintain even cooking. The key is to keep your pieces uniform so they bake evenly and stay juicy inside.
Is there a way to make this recipe gluten-free?
Yes! Substitute the plain flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. Just ensure all other ingredients like paprika and garlic powder are certified gluten-free to keep the dish safe.
Can I make this recipe in an air fryer instead of the oven?
Definitely. The air fryer method works beautifully and produces extra crisp tenders in less time. Just be sure not to overcrowd the basket so that air circulates well and cooks evenly.
What can I use instead of mayonnaise in the dipping sauce?
You can swap mayonnaise for extra Greek yoghurt or sour cream, or even use a combination of both. This will keep the sauce creamy and tangy while lowering the fat content if you prefer a lighter option.
How do I ensure the breading sticks well to the chicken?
Following the standard dredging sequence of flour, then whisked egg, then breadcrumb mixture is essential. Pressing the breadcrumbs firmly onto the chicken helps create a thick, even coating that won’t fall off during cooking.
Final Thoughts
This Baked Garlic Parmesan Chicken Tenders Recipe combines crispy, garlicky goodness with a cheesy finish that’s impossible to resist. It’s a moreish, family-friendly dish that elevates simple chicken tenders into something truly special. I hope you give it a try soon and enjoy every crunchy, flavorful bite as much as I do!
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Baked Garlic Parmesan Chicken Tenders Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Crispy and flavorful Baked Garlic Parmesan Chicken Tenders, coated with a seasoned panko breadcrumb crust, baked to golden perfection, then brushed with garlic butter and sprinkled with parmesan. Served with a tangy dipping sauce, fresh cos lettuce salad, and crispy fries for a satisfying meal.
Ingredients
Dipping Sauce
- ½ cup (125 g) mayonnaise
- â…“ cup (90 g) Greek yoghurt or sour cream
- ½ tsp freshly minced garlic
- 1 tbsp fresh lemon juice
- 1 tbsp finely chopped flat-leaf parsley
- 1 tbsp finely chopped chives
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Chicken and Coating
- 1½ cups (90 g) panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- ½ cup (75 g) plain (all-purpose) flour
- 2 eggs, whisked
- 600 g (1 lb 5 oz) chicken tenderloins (mini fillets) or sliced boneless, skinless breast
- Olive oil spray (for cooking)
Garlic Butter
- 50 g (1¾ oz) unsalted butter, melted
- 1 tsp freshly minced garlic
- ¼ tsp sea salt flakes
- 1 tbsp finely chopped flat-leaf parsley
Finishing and Salad
- ¼ cup (25 g) freshly grated parmesan (for sprinkling after baking)
- 1 large cos (romaine) lettuce, cut into strips
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- Air fryer chips, crispy oven fries or freezer fries (for serving)
- Lemon wedges (for serving)
Instructions
- Preheat the oven or air fryer – Oven: Preheat to 220°C (425°F) (200°C fan/400°F fan-forced) and let it heat for 10–15 minutes after reaching temperature to ensure the oven is fully hot for crisp results. Air fryer: Preheat to 200°C (400°F) for 3 minutes.
- Make the dipping sauce – In a small bowl, combine mayonnaise, Greek yoghurt or sour cream, minced garlic, lemon juice, parsley, chives, sea salt flakes, and black pepper. Mix until smooth and well combined.
- Prepare the crumb – In a shallow bowl, mix the panko breadcrumbs, garlic powder, sweet paprika, sea salt flakes, and freshly cracked black pepper. Place the plain flour in a separate shallow bowl and the whisked eggs in another bowl.
- Coat the chicken – Lightly dust each chicken tender in the flour, shaking off excess, then dip into the whisked eggs. Finally, coat each piece thoroughly with the seasoned panko breadcrumb mixture, pressing firmly to help the coating stick.
- Bake or air fry – Oven: Arrange the coated chicken tenders on a lightly oiled wire rack set over a baking tray or directly on a heavy unlined tray sprayed with oil. Space evenly, spray the tops with olive oil spray, and bake for 16–18 minutes, flipping once halfway through and spraying again with oil, until golden and just cooked through. Do not bake longer than 22 minutes to avoid dryness. Air fryer: Spray the basket with oil, place the chicken tenders in a single layer, and spray the tops with oil. Cook for 10–12 minutes, flipping halfway and spraying with oil again, until crisp and golden. Do not exceed 18 minutes to prevent drying out.
- Make the garlic butter – In a small bowl, combine melted unsalted butter, freshly minced garlic, sea salt flakes, and chopped flat-leaf parsley.
- Finish the chicken – Once the chicken is cooked and golden, brush each piece generously with the garlic butter. Immediately sprinkle the freshly grated parmesan on top so the heat melts the cheese and it adheres to the coating.
- Make the cos salad – Toss the romaine lettuce strips with extra-virgin olive oil, fresh lemon juice, sea salt flakes, and freshly cracked black pepper just before serving to keep it crisp and fresh.
- Serve – Plate the garlic parmesan chicken tenders alongside the dipping sauce, the tossed cos salad, your choice of air fryer chips, crispy oven fries or freezer fries, and lemon wedges for an added bright flavor.
Notes
- Ensure the oven is fully preheated to get the crispiest chicken tenders.
- Press the panko mixture firmly onto the chicken to prevent the coating from falling off.
- Do not overcook the chicken to keep it moist and tender.
- You can use chicken breast strips if tenderloins are not available.
- The garlic butter and parmesan finishing step adds both moisture and rich flavor to the crust.
- The dipping sauce can be made ahead and kept refrigerated for up to 2 days.
- Adjust paprika and garlic powder to taste if you prefer more or less spice.
- The salad is best tossed just before serving to keep the lettuce fresh.
