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



  • 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


  • 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!


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


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.

Read More Posts by Alyssa

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

  2. 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.

  3. 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.

  4. 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?

  5. 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.

  6. 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)

  7. 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!

  8. 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!

  9. 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!

  10. 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.

  11. 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!!

  12. 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!!!

  13. I also used butter and it was great. We don’t eat cheese, so I left that out, It was still moist. I also refrigerated the cookie sheet and cooked it for 15/then 10 minutes. Recommend using a Silpat. No sticking!

  14. Amazing!!! Followed the recipe and made a batch with butter and another batch with olive oil. The butter was better tasting in my opinion! Ive tried many different recipes and this one is the clear winner. It doesn’t use egg and uses lots of oil which most other recipes were missing. Her suggestions and tips, seasonings, temperature, and timing were PERFECTION. The first batch was gone before the second (10 minutes behind) came out.

    Thank you so much for this winning recipe. Love love love it.

  15. My kids are picky eaters, but they love these every time! Tonight I made them gluten free replacing flour with coconut flour and gf panko and it was still !over by the kids!

  16. OMG. These were FABULOUS. Cooked on parchment paper and ended up crispy and delicious. Even without the sauce. Two picky boys ate them up with no complaints. THANK YOU!

  17. I followed the recipe step by step and made it with EV olive oil, but the chicken didn’t come out crunchy, it was rather soft. Where did I go wrong?

  18. These were by far the best chicken strips I’ve ever had. I took a couple boneless/skinless chicken breast’s and cut them into chicken tender pieces then followed the recipe to a tee. Outstanding! And the dip was also the best! My husband and I both thank you!

  19. I cook chicken tenders all the time for my three boys. I have cooked them all different kids of ways with various marinades and batters. This is by far my kids (and mine) favorite recipe for chicken tenders They are always asking me to cook it for them. Every time I ask my kids what they want for dinner, this is what they pick. Thank you for this recipe!

  20. Ive made this recepie multiple times and each and every time it has been a winnner. Definatley recommend. It is my 3 year old favorite dish

  21. Such a great recipe, but my panko always sticks & most of it falls off. : ( Does have great flavor though. Tried to give 4 Star, oddly enough would only let me give 5…

  22. This came out perfectly just as written. I used natural chicken tenderloins, and I used aluminum foil and cooking spray on my baking sheet. I doubled the recipe and made it in 2 batches. The second, smaller batch cooked more quickly than the first, so I would recommend watching your chicken closely until you see how your oven does. Also, I ran out of shredded parm and used the grated stuff from the can on my last few tenders; it was still good but definitely not as good as the first ones. Thank you so much for this- the family loved them!

  23. Sub’d the flour with dixifry because it’s flavorful and doesn’t require any seasoning, also sub’d the basil with parsley and the parm with mozzarella because that’s what I had. I pan seared them in a little olive oil for more color then popped them in the oven at 400 for about 10-15min and they came out delicious!!! My 4 year loveddd them! I will be makin them for dinner again tomorrow, per his request lol…Also used butter instead of oil with the garlic.

  24. I have made these 3 times and they are delicious! I would like to make them to take on our family vacation. I have a food saver and was wondering if I could freeze them before or after cooking?

  25. I just tried this recipe. I was shy a half a cup of panko, so I used a half a cup of plain bread crumb. The recipe was good, but I believe with the whole cup of panko and it will be even better. Thank you for sharing.

  26. Still waiting to eat, but they’re all done cooking. I sliced a few chicken breasts into tenders and followed the instructions to the tee. After the first 15 minutes I went to turn them over and a lot of the breading would slide off.
    For the second cook time I cooked for 10 minutes to try and get them crispier… Turned a few over to check both sides and the breading is still just sliding right off the chicken. Even testing a few to see if they’re fully cooked brought some of it off.
    Right now I’m letting them rest and cool down before eating. Hoping that the rest period will firm them up to being crispy and not sliding off just by picking them up.
    On the plus side, they smell great!

  27. Sadly, the batter stuck to the cookie sheet. I tend to be a rule follower, so I didn’t spray with any cooking spray, per recipe (it didn’t mention using any). I’m so sad. Please be sure to use a cooking spray or super nonstick sheet.

  28. These are amazing!!!! I’ve tried lots of chicken tender recipes and this by far the best ever!!!

  29. I tried this recipe but didn’t have any Panko breadcrumbs so I ground up toasted almonds in my mini Cusinart to replace the breadcrumbs. I have to say that the almond flavor was delicious. They also gave a nice crunch to the topping.

  30. I made these with butter and they turned out crunchy and delicious, but a little too indulgent to add to my regular rotation. Next time, I’ll try olive oil or substitute eggs to make it less fattening. But if you’re looking for a yummy batch of comfort food, this is the recipe!

  31. Delicious recipe! I pre-made and refrigerated for about an hour(because I had to run out). Used olive oil and had grated pecorino Romano cheese instead of Parmesan. Cooking time was pretty close to directions. Served with cauliflower mashed potatoes & roasted string beans. Breading stayed on & crisped up perfect. Thank you for a great recipe!

  32. I LOVE homemade chicken tenders but my kids (especially my 5yr old, who absolutely refuses to eat it) do NOT like chicken. It doesn’t stop me from trying and today, I found my go-to recipe! My 5yr old (again, HATES chicken) scarfed these down and was actually raving about them! Unreal!

  33. How many people will this serve?? I’m going to make these in 2 days but I’m only cooking for 2. (We usually eat 2-3 tenders regularly)

  34. All the breading fell off when I flipped these !!! I attempted to save my meal by flipping them back over which resulted in a double sided bread less tender. Don’t flip em!!!!

  35. These turned out very good for me. I substituted the white flour for almond flour and used Kerrygold butter. I thought about using some kind of healthier alternative for panko. I probably will in the future but this time around I stuck to the panko bread crumbs. I used Kraft grated parmesan cheese because I forgot to buy the good stuff so I’m sure next time I make these, with fresh parmesan, they will be even better. Delicious, especially with a dipping sauce.

  36. I tried these once, and they were good, but definitely not crispy. They came out very soggy, but still delicious. Also, is the nutritional value of this posted anywhere? Trying to track meals on my app. Thank you!

  37. Made this tonight but in flipping the chicken over all of the delicious Panko and Parmesan stuck to the pan instead of the breasts, same when lifting the chicken off the pan, leaving me with basically naked chicken breasts. Anything I can do differently?

  38. These chicken tenders were so good the whole family loved! My picky 4 year old devoured them and my 10 month old was waiting for more to be given! My husband who never gets seconds of chicken even got more? thanks so much for this recipe, it will go into my weekly rotation!

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