Description
Crunchy, golden-baked chicken tenders coated in panko breadcrumbs, parmesan, and a swirl of garlicky butter. These Garlic Parmesan Chicken Tenders are full of savory, cheesy flavor with a crispy texture, finished with a brush of herby garlic butter and extra parmesan – perfect as a main course for family dinners or indulgent appetizers.
Ingredients
Units
Scale
Tenders
- 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
Butter
- 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
Instructions
- Toast the Breadcrumbs: Preheat your oven to 180C/350F. Lightly spray a large baking tray and sprinkle the panko breadcrumbs over it. Shake the tray to distribute the crumbs evenly, spray the top, and bake for 5-8 minutes until golden. Watch closely, as they burn quickly. Remove from oven and place breadcrumbs into a shallow dish. Increase oven temperature to 200C/400F.
- Mix Seasoning: In a small bowl or pot, combine 1 tsp salt, 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp black pepper to form your seasoning mix.
- Prepare the Dredging Station: Line up three large shallow dishes: the first with flour and half the seasoning mix; the second with the beaten eggs; and the third with toasted panko, 30g parmesan, and the rest of the seasoning mix. Place a prepared baking tray with an oiled wire rack at the end.
- Bread the Chicken: Coat each chicken tender first in the seasoned flour, then in the beaten eggs, and finally in the panko-parmesan mix. Ensure a thorough coating at every stage, especially the final panko layer. Place each breaded tender on the wire rack. Repeat until all are coated and spray the tops with oil spray.
- Bake the Tenders: Bake in the preheated oven for 15-20 minutes, or until the tenders are golden, crisp, and cooked through (smaller ones will take about 15 minutes, larger ones closer to 20 minutes). Avoid overcooking to keep them juicy.
- Make Garlic Butter: While the tenders bake, combine the softened butter, garlic, parsley, 20g parmesan, and salt & pepper in a small bowl. Microwave for several 5-second bursts until creamy and brushable, but not melted.
- Finish and Serve: Once the tenders are cooked, use a brush to dab garlic butter on their tops. Garnish with extra parmesan and parsley, then serve immediately and enjoy!
Notes
- Chicken Tenders: If you can’t find chicken tenders, use chicken breast sliced into strips (about 12 strips from 600g/1.3lb).
- Panko Breadcrumbs: Pre-toasting the panko is key for extra crispiness.
- Fresh Garlic: Always use fresh garlic for the butter—not pre-diced or jarred.
- Garlic Quantity: Three cloves make it reasonably garlicky; start there before increasing next time.
- Calories: Some flour, egg, and breadcrumbs will be unused—actual calories will be slightly lower than calculated.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 445
- Sugar: 1g
- Sodium: 835mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 184mg
