Can I use chicken breast instead of tenders?

Absolutely! Just slice skinless chicken breasts into finger-width strips. They’ll cook up just as juicy and flavorful as ready-cut tenders.

What if I don’t have panko breadcrumbs?

Regular breadcrumbs work, but you’ll miss out on that signature crunch. Try crushing plain cornflakes or using homemade dried breadcrumbs if needed—they both give great results.

How do I know the chicken is fully cooked?

Look for a crispy, golden coating and check that the center is piping hot with no pink. If you have a thermometer, aim for an internal temp of 74°C/165°F.

Can I make these ahead for a party?

Definitely. Prep and bread the chicken a few hours ahead, then bake just before serving. Or, bake and refrigerate, then reheat in a hot oven for fresh crunch.

Garlic Parmesan Chicken Tenders Recipe

Name: Garlic Parmesan Chicken Tenders Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 600g / 1.3lb Chicken Tenders (or chicken breast cut into strips); 75g / 1 1/4 cups Panko Breadcrumbs; 30g / 1/3 cup freshly grated Parmesan; 50g / 1/3 cup Plain Flour; 2 Eggs, beaten; 1 tsp Salt; 1 tsp Paprika; 1/2 tsp Garlic Powder; 1/4 tsp Onion Powder; 1/4 tsp Black Pepper; Oil Spray, as needed; 100g / 7 tbsp Butter, softened; 20g / 1/4 cup freshly grated Parmesan, plus more to serve; 1 tbsp very finely diced Fresh Parsley, plus more to serve; 3 cloves Garlic, very finely grated then mashed into a paste; Salt & Black Pepper, to taste

Chicken tenders just got a serious upgrade! These Garlic Parmesan Chicken Tenders are everything you crave in a comforting, flavor-packed meal, but with a quick and fuss-free method that makes them perfect for a busy weeknight. Imagine juicy strips of chicken wrapped in a golden, crunchy panko coating, then brushed with a rich, garlicky butter and sprinkled with extra parmesan. All you need is under an hour and a handful of pantry staples to create something that’s way better than takeout – and just as easy as it is delicious.

Why You’ll Love This Recipe

Ridiculously Easy: No deep-frying, no fancy gadgets. Just a quick breading method and an oven—that’s all you need.
Crispy and Tender: Thanks to panko breadcrumbs and a clever pre-bake step, you get an irresistibly crunchy outside and juicy chicken inside every time.
Garlicky Goodness: Fresh garlic, not the jarred stuff, ensures bold, real flavor. When it melts with butter and parmesan, it’s pure magic.
Kid and Grown-Up Approved: Who doesn’t love chicken tenders? These satisfy picky eaters and impress adults, too.

Ingredients You’ll Need

Chicken Tenders: Use actual chicken tenders, or slice chicken breasts into strips if need be. Tender, quick to cook, and the perfect size for snacking or a meal.
Panko Breadcrumbs: For the signature airy crunch. Pre-baking the crumbs is the key to getting them extra crispy in the oven.
Freshly Grated Parmesan: Adds a salty, nutty kick. Freshly grated is essential—don’t use pre-shredded!
Plain Flour: Helps the egg stick to the chicken, forming the perfect base layer for maximum crunch.
Eggs: Binds the crumb coating to the chicken so nothing falls off in the oven.
Salt, Paprika, Garlic Powder, Onion Powder, Black Pepper: This blend seasons every layer for deep flavor.
Oil Spray: A fine mist before baking encourages even browning and crispiness without frying.
Butter: Used for the finishing touch—a garlic butter glaze that coats each tender beautifully.
Parsley: For fresh, herby notes and a pop of color at the end.
Garlic (Fresh Only!): Use a microplane or mash it to a paste to distribute the flavor evenly throughout the butter.
Extra Parmesan & parsley to serve: Sprinkle as much as your heart desires for more flavor and a pretty finish.

Tip: Want even bolder garlic flavor? Keep the garlic raw in the butter—the heat from the tenders softens it just enough, making each bite sing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Gluten-Free: Use gluten-free panko and flour. Texture and crunch will still shine!
Spicy Kick: Add red pepper flakes or a pinch of cayenne to your breadcrumb mixture.
Herb Swap: Try fresh basil or chives instead of parsley, or a dash of Italian seasoning in the coating.
Cheese Twist: Swap Parmesan for Pecorino Romano for a stronger, saltier profile.
Air Fryer Option: These are perfectly suited for air frying. Just reduce the cook time a little and keep an eye on the crispness.

How to Make Garlic Parmesan Chicken Tenders

Step 1: Pre-bake the Panko

Spread breadcrumbs on a large, lightly oiled baking tray, spray a little more oil on top, and bake at 180°C/350°F for 5–8 minutes until golden. Keep watch—they toast fast! Set aside in a shallow dish.

Step 2: Prep Your Seasonings

Mix salt, paprika, garlic powder, onion powder, and black pepper in a small bowl. You’ll sprinkle half with the flour and the rest will go into the breadcrumbs.

Step 3: Set Up a Breading Station

Line up three shallow dishes:

Flour seasoned with half your spice blend.
Beaten eggs.
Toasted panko, parmesan, plus remaining seasoning.
Set your baking tray at the end, topped with an oiled rack.

Step 4: Bread the Chicken

Coat each chicken tender in flour, then egg, then firmly press into the breadcrumb mixture—really pat the crumbs on for max crunch. Arrange on your rack. Don’t overcrowd.

Step 5: Bake

Give the tenders a light oil spray. Bake at 200°C/400°F for 15–20 minutes, until golden, crispy, and the chicken is cooked right through—small tenders cook faster, so keep an eye out.

Step 6: Make the Garlic Parmesan Butter

Meanwhile, mash fresh garlic into a paste. Mix with softened butter, more parmesan, and a sprinkle of parsley. Season gently. Microwave in 5-second bursts until it’s brushable but not liquid.

Step 7: Finish and Serve

Once your tenders are crispy and hot, brush the tops generously with the garlicky butter. Rain down more parmesan and parsley. Now, dive in!

Pro Tips for Making the Recipe

Pre-toast the Panko: This step is not optional! Pre-toasting makes the breadcrumbs extra crunchy and avoids soggy tenders.
Fresh Garlic, Always: Skip pre-minced or jarred garlic. Use fresh for maximum flavor impact and best texture.
Use a Wire Rack: Elevating the tenders keeps the heat circulating, so both sides stay crisp.
Don’t Overbake: Watch for golden color; overcooking dries out the chicken.
Rest the Chicken: Let the finished tenders sit two minutes before brushing with butter. That way, the crust holds together while soaking up every drop of flavor.

How to Serve

These chicken tenders are so versatile! Try them:

Classic Dip: Pair with ranch, honey mustard, garlic aioli, or simple marinara.
Dinner Main: Serve with a big green salad or roasted veggies for a balanced meal.
Game-Day Platter: Pile them up with other finger foods—think potato wedges, celery sticks, and lots of dipping sauces.
Sandwich Style: Tuck into a soft bun with lettuce and a swipe of garlicky mayo.
Family-Style Sharing: Scatter over a platter, shower with parsley and parmesan, and let everyone dig in.

Note: They’re great for both sit-down dinners and snacky gatherings. If you’re feeding kids, cut tenders into smaller pieces before breading for “nuggets.”

Make Ahead and Storage

Storing Leftovers

Pop any leftovers in an airtight container and refrigerate for up to 3 days. The coating will soften a little, but they still taste amazing.

Freezing

Freeze cooked, cooled tenders flat on a tray first, then move to a zip-top bag or airtight container. They’ll keep for up to 2 months—ideal for quick lunches!

Reheating

For the crispest results, reheat in a 180°C/350°F oven or air fryer until piping hot and crispy again (about 7–10 minutes). The microwave works in a pinch, but the coating won’t be as crunchy.

FAQs

Can I use chicken breast instead of tenders?

Absolutely! Just slice skinless chicken breasts into finger-width strips. They’ll cook up just as juicy and flavorful as ready-cut tenders.
What if I don’t have panko breadcrumbs?

Regular breadcrumbs work, but you’ll miss out on that signature crunch. Try crushing plain cornflakes or using homemade dried breadcrumbs if needed—they both give great results.
How do I know the chicken is fully cooked?

Look for a crispy, golden coating and check that the center is piping hot with no pink. If you have a thermometer, aim for an internal temp of 74°C/165°F.
Can I make these ahead for a party?

Definitely. Prep and bread the chicken a few hours ahead, then bake just before serving. Or, bake and refrigerate, then reheat in a hot oven for fresh crunch.

Final Thoughts

These Garlic Parmesan Chicken Tenders are just the kind of homemade comfort food everyone needs in their weeknight rotation. With juicy chicken, golden crunch, and a lush garlicky butter finish, they hit every craving fast—with no fuss. Why settle for bland store-bought when you can whip these up with simple ingredients and beloved flavors? Give them a try, and don’t be surprised if they become your new go-to!