Garlic Parmesan Chicken Tenders

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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.

Chicken tender being dipped in a honey mustard sauce.

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:

  1. Prepare chicken: Preheat the oven to 400 degrees F. Trim the fat from the tenders.
  2. Dip chicken: Set out three bowls. Fill one with the white flour, about ¼ teaspoon pepper, & about ½ teaspoon salt. Stir,
  3. Stir together: Fill the next bowl with the olive oil or butter and minced garlic.
  4. 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.
  5. 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.
  6. Serve: Remove and enjoy immediately with the dipping sauce!

Chicken tenders being put in flour, then a buttery oil mixtures and lastly added to a panko and parmesan mixture then placed on a baking sheet.

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.

Chicken tenders on a baking sheet with honey mustard sauce.

More Chicken Recipes:

Chicken tenders in a basket with honey mustard sauce.

 

Garlic Parmesan Chicken Tenders

4.89 from 17 votes
Delicious chicken tenders breaded in a garlic parmesan panko mixture and baked to crispy perfection! This is a meal the entire family will love!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings: 6 Pieces

Ingredients
  

!Chicken

  • 1 ¼ 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 ¼ teaspoon pepper, & about ½ 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

Updated on March 18, 2020
Originally Published on June 22, 2016
 

Nutrition

Serves: 6

Calories357kcal (18%)Carbohydrates16g (5%)Protein27g (54%)Fat20g (31%)Saturated Fat4g (20%)Cholesterol68mg (23%)Sodium362mg (15%)Potassium401mg (11%)Fiber1g (4%)Sugar1g (1%)Vitamin A156IU (3%)Vitamin C2mg (2%)Calcium163mg (16%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American
Keyword chicken tenders, garlic parmesan chicken tenders
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    Omg these were amazingly moist inside and crispy out..I used Romano cheese instead of parm, put flour in a bag and shook the tenders to coat, rolled next in chopped garlic and olive oil ,then seasoned panko and Romano.. for my dipping sauce I mixed plain yogurt,beer mustard and spicy barbecue sauce to tast. We like a kicky sauce… then last 8 min baked my zucchini fries that Intossed with olive oil, rosemary,garlic,and onion granulated powders and pepper.. our new menus item from now on..delish and easy..

  2. 5 stars
    Somehow knee deep in quarantine I stumbled upon your website- I made this last night for my 3 teenagers and made the Baked Parmesan Chicken for my husband and I- Both were so good! My husband butted in to the tenders and saved his chicken to use in a sandwich for lunch. Was fun to actually have my family love what I made- Thanks so much for your recipes! Since Im on a role- we are trying the turkey taco stuffed avocados tonight. To be continued… 🙂

  3. 5 stars
    The recipe is perfect as is. I cut my tenders out of chicken breasts, and I am always amazed at how moist the tenders turn out. I’ll try the fry sauce one day, but usually dip my tenders in Sweet Baby Ray’s Honey Mustard Dipping Sauce.

  4. 5 stars
    So tender and so crispy, However, I must admit I goofed big time as I forgot to add Parmesan to Panko. Won’t happen again as I will most definitely make this easy recipe again. I dipped my tenders in peanut sauce.

  5. 4 stars
    Since I had small tenders, I cooked these at 400F for ten minutes, and then flipped over for another 5. They were nice and crunchy on the outside and moist on the inside. Delicious! My only criticism is that they were not seasoned enough for my family’s taste. I will definitely make again but will add more spices to the Panko mixture. Thanks for the recipe!

  6. 5 stars
    I made this yesterday for dinner. I had bread crumbs available, so I used that instead of panko. Still turned out great and loved by everyone. Thank you

  7. I have made this several times but tonight did alittle differently. I used the basic coating ( kinda sort of, no Parmesan, I ran out). I air fried, 8 minutes, flip, 5 minutes. Served on Crustini Rolls with “Fry Sauce” and lettuce, garden tomatoes and sweet onion. Marinara on the side (in case someone wanted it. My husband said it was the best chicken sandwich he has ever had❤️

  8. 5 stars
    Super easy tenders!! I usually make them and then use them in a parmesan chicken baked ziti dish. My boyfriend always has me make extra so he can sneak a couple of tenders before they go into the ziti!! They always turn out tender and delicious.

  9. 5 stars
    Our family loved this recipe! Tenders don’t have much flavor on their own, but the seasonings and fry sauce really kicked it up a notch!

  10. This has become a favorite with our family. The meat is tender and the coating is light and flavorful. I use two forks and can manage without using my hands. I flip after 15 mins and cook another 8-10 mins to insure they are done, then let them settle for 5 mins. Delicious!

  11. I made this for my husband and I a few nights ago and all I can say is…wow! The tenders have so much flavor and were so easy to make. Thank you for sharing this wonderful recipe!

  12. My tenders had a substantial tendon, which should be removed. Pin the end to a cutting board and filet the tendon out with another small knife. I also used that dry canned parmesan. I normally only use this in an emergency when I run out of moist grated cheese but is works well here because is is dry, has a small particle size and sticks well to the chicken. Probably pulse shredding moist cheese would also work well. I also used a 50:50 mix of pinko and Italian seasoned bread crumbs. They were excellent!

  13. 5 stars
    This recipe’s appeal is that the ratio of ingredients is according to taste. This approach to recipe writing makes it simple to use just the actual amount of ingredients needed.
    Here’s a quick description of how I prepared it:
    * boneless skinless chicken breast
    sliced into pieces < (less than) ½" thick
    * placed baking tray one level up from center rack position
    * sliced into bite-size bits for a delicious dinner salad
    With gratitude, many thanks

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