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Delicious chicken tenders breaded in a garlic parmesan panko mixture and baked to crispy perfection! This is a meal the entire family will love!
My kids love chicken! Simple recipes like this one and my chicken tender recipe is perfect for those quick lunch meals or a snack for after school.
Homemade Garlic Parmesan Chicken Tenders
We are a huge fan of chicken tenders and breaded chicken for our family.
The “special ingredient” in these tenders is the Panko. Instead of breadcrumbs or just flour I use panko. Panko is generally used in Japanese cooking and it can be found in the grocery store in the Asian foods aisle. I definitely prefer panko to regular breadcrumbs because of its lighter and more delicate texture. It results in a more crispy and crunchy end product than breadcrumbs. Especially when you are baking chicken instead of frying; the panko makes a huge difference!
To try our absolute FAVORITE dipping sauce for these tenders, click here to check that out! 🙂
Chicken Tenders Ingredients:
- Chicken Tenders: Boneless chicken breasts are easiest to trim and prepare.
- White Flour: This coasts the chicken.
- Salt and Pepper: Seasoning and for taste
- Olive Oil: Creates a crispy outside when baked.
- Garlic: Minced garlic is best and adds flavor.
- Basil: Dried basil brings a subtle seasoning everyone loves.
- Paprika: If you love a little spice add this to your tenders.
- Panko: Gives it the breaded thickness and crunch on the outside.
- Parmesan Cheese: MMM! Cheese is the best on these chicken tenders.
- Fry Sauce: My famous fry sauce is delicious and dip-able. SO good!
How to Make Chicken Tenders:
- Prepare chicken: Preheat the oven to 400 degrees F. Trim the fat from the tenders.
- Dip chicken: Set out three bowls. Fill one with the white flour, about 1/4 teaspoon pepper, & about 1/2 teaspoon salt. Stir,
- Stir together: Fill the next bowl with the olive oil or butter and minced garlic.
- Add seasoning: Place the basil, paprika, Panko, and parmesan cheese in the last. Stir. Place the tenders in the flour mixture, then the garlic oil, then the panko mixture making sure to evenly and thoroughly coat each piece.
- Cook chicken tenders: Place the tenders on the sheet and then place in the oven. Cook for 15 minutes and then flip the tenders and cook for another 5-8 minutes or until the internal temperature of the chicken reaches 165 degrees F.
- Serve: Remove and enjoy immediately with the dipping sauce!
Dipping Sauces:
We love to dip our chicken tenders into every type of sauce. I personally love rich and creamy sauces where my kids love the sweet and spicy sauces. It is so fun to mix and match sauces too and create new favorites. I found this seasoned honey mustard sauce in the photos at our local grocery store near the deli section. So fun!
Here are a few of our favorites to eat with these chicken tenders.
- Ketchup: Always a classic
- Honey Mustard: A little sweet and tangy
- Easy Homemade BBQ Sauce: A hint of spice but rich and smooth.
- Fry Sauce: Family favorite and a MUST make
- Ranch Dressing: Creamy and a kid favorite
How to Store:
These are perfect for storing and last in the refrigerator or freezer for a good amount of time. Then when ready simply reheat for lunch or snacks when needed.
- Refrigerator: Once they are cooled completely, place in a ziplock bag and store in the refrigerator for 3 to 5 days long. It is best to warm up in the oven but the microwave will do too.
- Freeze: After they are cooled place on a sheet pan in a freezer for about 20 to 30 minutes. Once frozen, place in a ziplock bag or freezer bag and store in the freezer for 3 months. Taking out chicken when needed and reheat in the oven or microwave.
More Chicken Recipes:
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Garlic Parmesan Chicken Tenders
Equipment
- Utopia Kitchen Cooking Knives
- Microplane Grater
- Nordic Wave Baking Sheet
Ingredients
!Chicken
- 1 1/4 pounds chicken tenders boneless skinless
- 1/2 cup white flour
- Salt and Pepper
- 6 tablespoons olive oil or melted butter
- 3 teaspoons minced garlic
- 1 teaspoon dried basil
- 1/4 teaspoon paprika
- 1 cup Panko
- 2/3 cup Parmesan cheese freshly grated
- Famous Fry Sauce
Instructions
- Trim the fat from the tenders.
- Preheat the oven to 400 degrees F.
- Set out three bowls. Fill one with the white flour, about 1/4 teaspoon pepper, & about 1/2 teaspoon salt. Stir,
- Fill the next bowl with the olive oil or butter and minced garlic. Stir.
- Place the basil, paprika, Panko, and parmesan cheese in the last. Stir.
- Place the tenders in the flour mixture, then the garlic oil, then the panko mixture making sure to evenly and thoroughly coat each piece.
- Place the tenders on the sheet and then place in the oven.
- Cook for 15 minutes and then flip the tenders and cook for another 5-8 minutes or until the internal temperature of the chicken reaches 165 degrees F.
- Remove and enjoy immediately with the dipping sauce!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent recipe! Made for the family tonight. Tender, crisp chicken, perfect!
I do not usually share comments but after seeing some negative ones, need to say how much we love this recipe!! I follow instructions and no substitutions, in oven, on parchment paper chicken browns and crisps and does not stick to sheet pan. I flip pieces half way through cooking time. I have made this recipe numerous times now and always perfect and delicious! I make a honey Dijon dipping sauce, yogurt, yellow and grainy Dijon mustard and honey. Perfect! Thank you for this wonderful method of making chicken tenders!
Yum! Popped these in the air fryer, so much crispier than the oven! Made these with a side of mac n cheese because the kiddo chose the side! Will definitely make these again!
Chicken tenders and mac and cheese is my kids’ meal of choice as well. 😂 I’m glad the recipe worked out for you!
Sorry but not a dish I’d cook again. My chicken didn’t get browned like in the photo. I had to turn up heat to 425 to get browned and it took longer than stated flipping over several times. The chicken wasn’t as tender as I’d hoped. The olive oil seemed to make the Panko crumbs not get as crisp.
I made these for the first time tonight. Delicious taste. The only thing I may change is to place the chicken tenders on a rack that is then placed on top of a sheet pan. With my experience this evening, the chicken stuck a little to my pan and random places on the outside were not as crispy as others. ( I did use parchment paper ) and I did as directed, flipping the meat over half way through.
This is a great tip! Easier cleanup too!
I don’t usually leave reviews for recipes but this was so amazing I felt it deserved it. So easy and quick so its great for a week night. Everyone loved it from my husband to my mother to our 20 month old. I’ve tried others that were ok but this is a keeper and will be a new favorite in our house. I made it exactly like the recipe with the exception of I lightly salted them before breading.