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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.
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.
So glad that you experimented. The panko may do more of the trick but that is a great substitution. Thanks so much for sharing! XOXO
Amazing! It came out so much better than expected. Everyone loved them.
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?
Either way would be great! After cooking would be an easy way to heat them up either in the microwave or oven. XOXO
These were delicious. I will be certain make again for family and friends.
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.
That is awesome and a win for the 4 year old loving it! Thanks so much for sharing and following along with me! This sounds delicious! XOXO
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!
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…
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
That is so great to hear! I am so happy that your 3 year old loves it! Thanks so much for sharing! XOXO
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!
Oh YAY!! That is exciting! I am so glad that is a favorite at your house! Thanks so much for sharing! XOXO
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!
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?
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!
That sounds great! I love the way you made it! I am so glad your boys loved it! Thanks for sharing! XOXO
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!
Awesome! My whole family love them! Super easy, can’t wait to make them again.
That is great to hear! I am so happy you all loved it! XOXO
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.
That is SO great to hear! I couldn’t be happier! I am so glad it turned out so well and you all loved it! Thanks so much for sharing! XOXO
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!
That is so great to hear!! Thank you so much for sharing!! I love all your ideas! Sounds great! XOXO