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
Scale
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.
