This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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:
Pin this now to find it later
Pin It
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.
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?
I used to have pans that did a similar thing. You will want to lower the heat settings and use a butter or nonstick spray ahead of time.
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!
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.
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!!!!
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)
This will serve 4 to 6 people. If you have left overs, these are great to freeze.
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!
YAY! That is exciting! I am so happy that she loved it! Thank you for sharing and following along with me! XOXO
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!
Nummmmmmmm. My teenager begs for this.
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!
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.
These were so easy, crispy, perfectly seasoned and delish!!! Definitely a keeper!
Where is the recipe for the Garlic Parmesan Chicken Tenders?
Here is the recipe on my site: https://therecipecritic.com/garlic-parmesan-chicken-tenders/
These are amazing!!!! I’ve tried lots of chicken tender recipes and this by far the best ever!!!
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.
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!
Oh my goodness! These don’t need dipping sauce!!! SOOO delicious!