Looking for a healthier way to enjoy crispy, flavorful chicken tenders? These Crispy Baked Chicken Tenders with Garlic Parmesan are the answer. Juicy on the inside, crunchy on the outside, and bursting with garlic and Parmesan goodness, they’re perfect for a family dinner, a party appetizer, or even meal prep. Plus, they’re baked, not fried, so you can indulge guilt-free!
Why You’ll Love This Recipe?
These chicken tenders have everything you love about classic fried chicken—crispy coating, tender meat, and bold flavor—but they’re baked for a lighter, less messy option. The Parmesan and garlic combination adds a savory twist that takes these tenders to the next level. They’re easy to make, kid-approved, and versatile enough to pair with almost anything.
Ingredients
Here’s a quick look at what you’ll need:
- Chicken tenders or boneless chicken breasts (cut into strips)
- Panko breadcrumbs (for that extra crunch)
- Parmesan cheese (grated, for mixing into the breading)
- Garlic powder and minced garlic
- Eggs (for coating)
- All-purpose flour
- Olive oil or cooking spray (to help the coating crisp up)
- Salt, pepper, and Italian seasoning
The full ingredient list and exact measurements can be found in the recipe card below.
Directions
Prepping the Chicken
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Pat the chicken tenders dry with paper towels, then season them lightly with salt and pepper.
Setting Up the Breading Station
In one bowl, mix the flour with a pinch of salt and pepper. In a second bowl, whisk the eggs. In a third bowl, combine the Panko breadcrumbs, grated Parmesan, garlic powder, and Italian seasoning.
Coating the Chicken
Dip each chicken tender into the flour, then the egg, and finally the breadcrumb mixture, pressing gently to ensure an even coating. Place the coated tenders on the prepared baking sheet.
Baking
Lightly spray the chicken tenders with cooking spray or drizzle with a bit of olive oil. Bake for 20–25 minutes, flipping halfway through, until the tenders are golden brown and cooked through.
Garnishing
Remove the tenders from the oven and sprinkle with a bit of extra Parmesan and fresh parsley, if desired.
Expert Tips and Tricks
- For the crispiest coating, use Panko breadcrumbs rather than regular breadcrumbs.
- Grate your own Parmesan cheese for the best flavor—it makes a big difference!
- Make sure to flip the tenders halfway through baking to ensure even crispiness on both sides.
Recipe Variations and Possible Substitutions
- Swap the chicken for turkey tenders or even firm tofu for a vegetarian option.
- Add a pinch of cayenne pepper or paprika to the breading for a little heat.
- Try using crushed cornflakes or pretzels instead of Panko for a fun twist.
Serving and Pairing Suggestions
These chicken tenders are incredibly versatile. Serve them with your favorite dipping sauces like ranch, honey mustard, or marinara. Pair them with a side of roasted vegetables, a crisp green salad, or some garlic bread for a complete meal. They’re also great alongside pasta or mashed potatoes.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to three days. To reheat, place them in the oven or air fryer at 375°F (190°C) for 5–7 minutes to bring back the crispiness. Avoid microwaving, as it can make the coating soggy.
FAQs
1. Can I make these chicken tenders gluten-free?
Yes! Simply use gluten-free Panko breadcrumbs and substitute the all-purpose flour with a gluten-free alternative.
2. Can I freeze these chicken tenders?
Absolutely. Bread the chicken tenders, freeze them in a single layer, then transfer to a freezer-safe bag. Bake directly from frozen, adding an extra 5–7 minutes to the cooking time.
3. What can I use instead of Parmesan?
If you’re out of Parmesan, Pecorino Romano or a blend of grated Italian cheeses works well as a substitute.
4. Can I air fry these instead of baking?
Definitely! Air fry the tenders at 375°F (190°C) for about 10–12 minutes, flipping halfway through, until golden and cooked through.
Conclusion
These Crispy Baked Chicken Tenders with Garlic Parmesan are proof that comfort food doesn’t have to be heavy or complicated. With their irresistible crunch and mouthwatering flavor, they’re a recipe you’ll want to keep on repeat. Perfect for weeknight dinners, game-day snacks, or a fun family meal, these tenders are sure to be a hit.
So grab some chicken, preheat that oven, and get ready to enjoy these easy, delicious tenders that everyone will love!
Print
Garlic Parmesan Crispy Baked Chicken Tenders: An Effortless Delight
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings (add 2 extra servings for 6 servings total) 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Crispy Baked Chicken Tenders with Garlic Parmesan are irresistibly crunchy, juicy, and packed with flavor. Coated in a golden breadcrumb mixture infused with garlic and Parmesan, these tenders are baked to perfection for a healthier yet satisfying meal or snack. Perfect for the whole family!
Ingredients
- 1 pound chicken tenders (or chicken breast, cut into strips)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 large eggs
- 2 tablespoons olive oil or melted butter
- Cooking spray
- Optional for serving:
- Ranch dressing or marinara sauce
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray.
- In a shallow bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Mix well.
- Place the flour in another shallow bowl. In a third bowl, whisk the eggs and olive oil until combined.
- Dredge each chicken tender in the flour, shaking off the excess. Dip it into the egg mixture, then coat it thoroughly with the breadcrumb mixture.
- Arrange the chicken tenders on the prepared baking sheet, leaving space between each piece. Lightly spray the tops with cooking spray for extra crispiness.
- Bake for 20-25 minutes, flipping halfway through, until the tenders are golden brown and the internal temperature reaches 165°F (74°C).
- Serve hot with your favorite dipping sauce and a sprinkle of fresh parsley, if desired.
Notes
- For extra crispiness, toast the panko breadcrumbs in a dry skillet for 2-3 minutes before coating the chicken.
- To make it gluten-free, use gluten-free breadcrumbs and flour.
- Add a pinch of cayenne pepper for a spicy kick.
Nutrition
- Serving Size: 2 tenders (approximately 1/4 of the recipe)
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 105mg