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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.
Wow, super easy, delicious and a tasty alternative to traditional deep fried tenders!
That is so great to hear! Thank you for sharing! XOXO
Wow!!! I am making it right now and it looks delish!! I can’t wait to try them. I will accompany them with white rice/quinoa. Bon appetit!!!
That sounds delicious! Happy eating! Thanks for sharing!! XOXO
These were so good. I made them with my 9 year old and they turned out amazing! I have made this recipe multiple times now
Oh that is so great to hear!! I am so happy your children help in the kitchen!! Thanks so much for sharing!XOXO
These were very good. I followed your recipe exactly using melted butter. We loved the crunchy parmesan crust. We made a variety of dipping sauces which made it fun and interesting.
Thank you!!
That is a great idea!! Thanks for sharing! XOXO
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.
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!
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!
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!
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)
Definitely going to try that! Thanks
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.
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 🙂
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?
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.
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.
These were so easy and really delicious! Even my super picky 3-year-old critic gobbled them up!
oh yummy these look amazing!