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.
made this recipe and it was delicious. also made the fry sauce which as equally delicious. i added a little bit of everything bagel seasoning to the panko. came out great. i will absolutely made this again.
Quick question! It says it serves six, but in the nutrition area is that for one chicken tender? How many chicken tenders equal those calories? Thanks so much!
The nutrition is for 1 chicken tender! Let me know how else I can help! 🙂
This recipe is so delicious and easy to make. My husband liked it also. Thank you
Delicious recipe for sure!! ❤️ This is the second time i make these delicious chicken tenders. My boyfriend couldn’t get enough! And well neither could i definitely recommend this recipe for anyone wanting to try good tenders! I tweaked it a little by adding garlic powder to the breadcrumbs. Thank you for this recipe!
What brand of parmeasan cheese did u use ?can we use parmeasan cheese from a wedge ?
Yes, you can use parmesan cheese from a wedge, that is perfect!
This recipe’s appeal is that the ratio of ingredients is according to taste. This approach to recipe writing makes it simple to use just the actual amount of ingredients needed.
Here’s a quick description of how I prepared it:
* boneless skinless chicken breast
sliced into pieces < (less than) ½" thick
* placed baking tray one level up from center rack position
* sliced into bite-size bits for a delicious dinner salad
With gratitude, many thanks
Sorry, I meant Panko bread crumbs. I’m so embarrassed!
My tenders had a substantial tendon, which should be removed. Pin the end to a cutting board and filet the tendon out with another small knife. I also used that dry canned parmesan. I normally only use this in an emergency when I run out of moist grated cheese but is works well here because is is dry, has a small particle size and sticks well to the chicken. Probably pulse shredding moist cheese would also work well. I also used a 50:50 mix of pinko and Italian seasoned bread crumbs. They were excellent!
Can I deep fry them, or do they taste better baked? Also, will they be alright without basil?
Yes, they will be alright without the basil. I like them baked or air fried. I haven’t tried them in a deep-fry but that sounds delicious too!
Just so wonderful and delicious!!!! Thank you!
I made this for my husband and I a few nights ago and all I can say is…wow! The tenders have so much flavor and were so easy to make. Thank you for sharing this wonderful recipe!
Can I use all purpose?
Yes, that will work well too.
This has become a favorite with our family. The meat is tender and the coating is light and flavorful. I use two forks and can manage without using my hands. I flip after 15 mins and cook another 8-10 mins to insure they are done, then let them settle for 5 mins. Delicious!
Our family loved this recipe! Tenders don’t have much flavor on their own, but the seasonings and fry sauce really kicked it up a notch!
Can you share the recipe for your dipping sauce?
Super easy tenders!! I usually make them and then use them in a parmesan chicken baked ziti dish. My boyfriend always has me make extra so he can sneak a couple of tenders before they go into the ziti!! They always turn out tender and delicious.
This sounds good but do you use plain Panko or seasoned Panko? Thank you so much
Either Panko will work but I prefer the seasoned Panko.
I have made this several times but tonight did alittle differently. I used the basic coating ( kinda sort of, no Parmesan, I ran out). I air fried, 8 minutes, flip, 5 minutes. Served on Crustini Rolls with “Fry Sauce” and lettuce, garden tomatoes and sweet onion. Marinara on the side (in case someone wanted it. My husband said it was the best chicken sandwich he has ever had❤️
I made this yesterday for dinner. I had bread crumbs available, so I used that instead of panko. Still turned out great and loved by everyone. Thank you