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 ¼ teaspoon pepper, & about ½ 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!
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:
Garlic Parmesan Chicken Tenders
- 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!
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.
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!
I agree….. I added additional seasoning to my salt and pepper for extra seasoning.
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.
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.
Can use an air fryer?
Yum! That will be delicious in an air fryer.
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… 🙂
I love your comment! Esp the part about all teens loving what you cooked. Girl, I’m convinced. Will be making tonight for mine! 🙂
I did mine in the air fryer 12 minutes flip at 4 minutes came out great
Absolutely delicious, so moist, the best chicken tenders, will be making them again and again.
I got a “damn Kimmie that was good”. No dipping sauce was needed.
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..
Everyone loved this meal. It was easy to make and the sauce really enhanced it. Will make again.
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!
Awesome recipe. Definitely a go-to dinner that everyone loves!!
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.