Garlic Parmesan Chicken Tenders

Delicious chicken tenders breaded in a garlic parmesan panko mixture and baked to crispy perfection!  This is a meal the entire family will love! 

Garlic Parmesan Chicken Tenders

Hey everyone! Chelsea back from chelseasmessyapron.com. We are a huge fan of chicken tenders and breaded chicken so I’m excited to be sharing one of my family’s favorite recipes here on The Recipe Critic!

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! 🙂

Garlic Parmesan Chicken Tenders

5.0 from 10 reviews
Garlic Parmesan Chicken Tenders
 
Author:
Ingredients
Chicken
  • 1 and ¼ pounds boneless skinless chicken tenders
  • ½ cup white flour
  • Salt and Pepper
  • 6 tablespoons olive oil or melted butter
  • 3 teaspoons minced garlic
  • 1 teaspoon dried basil
  • ¼ teaspoon paprika
  • 1 cup Panko
  • ⅔ cup freshly grated Parmesan cheese
  • 3-ingredient delicious chicken dipping sauce
Instructions
  1. Trim the fat from the tenders.
  2. Preheat the oven to 400 degrees F.
  3. Set out three bowls. Fill one with the white flour, about ¼ teaspoon pepper, & about ½ teaspoon salt. Stir,
  4. Fill the next bowl with the olive oil or butter and minced garlic. Stir.
  5. Place the basil, paprika, Panko, and parmesan cheese in the last. Stir.
  6. Place the tenders in the flour mixture, then the garlic oil, then the panko mixture making sure to evenly and thoroughly coat each piece.
  7. Place the tenders on the sheet and then place in the oven.
  8. 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.
  9. Remove and enjoy immediately with the dipping sauce!

More delicious chicken recipes: 

ONE PAN Parmesan Garlic Chicken with Zucchini

ONE PAN Parmesan Garlic Chicken with Zucchini

Delicious ONE PAN Lemon Parmesan Chicken and Asparagus

Delicious ONE PAN Lemon Parmesan Chicken and Asparagus

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Chelsea Lords

Chelsea is the blogger behind Chelsea's Messy Apron.She is always experimenting in the kitchen and making new things to eat."Or I am in the kitchen eating.Both are good."She tries to eat a balanced diet of healthful foods, but she loves desserts.You will find most of her recipes are healthy and easy, but still taste great!She has found that eating is all about balance and she hopes that that is the case on her site!

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Comments

  1. Shawnna says:

    oh yummy these look amazing!

  2. Barb aka Mimi says:

    These were so easy and really delicious! Even my super picky 3-year-old critic gobbled them up!

  3. Britney Dobson says:

    These were so good! The recipe is super easy and super good. I’ve made these twice in one week. They’ll definitely be a go to recipe for me and my family.

  4. This recipe is really good. I used butter, but next time I will try the olive oil just to see if there is any noticeable change- it is great with the butter. I also used Italian Seasoning instead of basil, but I bet trying other spices could be good too. Definitely a keeper.

  5. Can they be cooked on top of a wire rack placed on top of the cookie sheet instead. If so would you recommend a temp temp and or cooking time? Would they still have to be flipped?

  6. Awesome thanks for this recipe! I’ve always used egg wash to make the bread crumbs stick but looking forward to trying it with butter 🙂

  7. Samantha Mullennax says:

    Easy and perfect! I made these with the olive oil and they were so good. My brother is a picky eater, and he raved about them. Will absolutely make again. Thanks.

  8. I made these in two batches because I had a bunch of chicken and a small oven. The first time they were good, but they weren’t exactly chicken-tender crispy, and there was a good bit of residue on my hands as I ate. Or that crispy at all. The second time I made an unintended alternation: Between battering them and sticking them in the oven, I got a call and had to deal with a thing, so I stuck the tray of tenders in the fridge for about forty five minutes or so. Got back, turned the oven on, got ’em in.
    That made a huge difference. This time they were nice and crispy and weren’t near as messy. Will definitely do these again (though probably not in the fridge quite as long)

  9. Made this last night and the family LOVED it! Huge hit and everyone wants it again. The only change is I have to make a larger quantity lol!

  10. These are absolutely amazing – the best chicken strips ever!!! This recipe is now in our regular rotation of meals. Thank you for posting this recipe!

  11. This was so good! I typically have a hard time cooking meat correctly, but the 15 min, 8 min method worked perfectly. The spices were really yummy. I’ll be making these again!

  12. I made these tonight using the melted butter option. They came out of the oven so crispy and golden brown. My husband and I both loved them. Served with orzo and homemade ranch for dipping. Absolutely delicious. Thanks for the great recipe.

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