I’ve been making these Garlic Parmesan Chicken Tenders when I need something fast, crunchy, and universally loved—weeknight hero food that’s better than takeout. They’re tender on the inside, crisp and golden on the outside, and come together with pantry staples: flour, Panko, garlic, olive oil (or butter) and freshly grated Parmesan. If you’re looking for a reliable, family-friendly chicken recipe that’s quick to prep and satisfying, this is it—perfect for busy evenings, casual dinners, or a game-day spread. If you enjoy other simple poultry favorites, you’ll find them alongside this recipe in our easy chicken dishes collection.
Why you’ll love this dish
There are lots of reasons these tenders become an instant favorite. They bake, so there’s no deep-frying mess. The Panko gives a light, extra-crisp crust while Parmesan adds savory umami that kids and adults both reach for. You don’t need fancy equipment—just three bowls and a baking sheet—and the hands-on time is under 15 minutes.
“A quick, crispy winner—every member of my family asked for seconds and the leftovers reheated beautifully.” — a satisfied home cook
This recipe is ideal for busy weeknights, school lunch prep, or when you want a party-friendly finger food that’s still wholesome.
How this recipe comes together
You’ll follow a simple dredge-dip-coat routine: flour for initial adhesion, a garlic-infused oil binder, and a Panko-Parmesan coating for crunch and flavor. After a quick bake at 400°F, flipping mid-bake ensures even browning. The whole process is straightforward: trim, prep three bowls, coat, bake, flip, and finish to an internal temperature of 165°F. Expect about 20–23 minutes total in the oven and roughly 25–35 minutes prep + cook time overall.
What you’ll need
- 1 1/4 pounds boneless, skinless chicken tenders (trim excess fat for even cooking)
- 1/2 cup white flour (all-purpose) — can use a gluten-free flour blend if needed
- 6 tablespoons olive oil (or melted butter for richer flavor)
- 3 teaspoons minced garlic (fresh or jarred; fresh gives brighter taste)
- 1 cup Panko breadcrumbs (for extra crispness)
- 2/3 cup freshly grated Parmesan cheese (not pre-shredded for better melt and flavor)
- Salt and freshly ground black pepper, to taste
Optional seasoning notes: add 1/2 teaspoon garlic powder or a pinch of cayenne to the Panko for extra kick. You can swap dried basil (used in the Panko mix below) with Italian seasoning or dried oregano.
Step-by-step instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or a lightly greased rack set over a sheet.
- Trim any excess fat from the chicken tenders so they cook evenly. Pat them dry with paper towels.
- Set up three shallow bowls: bowl one — flour seasoned with salt and pepper; bowl two — olive oil (or melted butter) mixed with minced garlic; bowl three — Panko breadcrumbs combined with 2/3 cup grated Parmesan, 1/2–1 teaspoon dried basil, and a pinch of paprika.
- Dredge each tender in the seasoned flour, shake off excess. Dip into the garlic oil, letting the excess drip back into the bowl. Press into the Panko-Parmesan mixture, coating thoroughly. Place each coated tender on the prepared baking sheet in a single layer.
- Bake for 15 minutes. Carefully flip each tender, then bake an additional 5–8 minutes until the coating is golden brown and a meat thermometer reads 165°F in the thickest part.
- Remove from the oven and let rest 2 minutes. Serve immediately with your favorite dipping sauce.
Best ways to enjoy it
These tenders are extremely versatile. Serve them as:
- A main with a crisp salad and roasted potatoes for an easy weeknight dinner.
- A build-your-own platter with celery, carrot sticks, ranch or honey mustard for parties or lunchboxes.
- Strips in sandwiches, wraps, or tossed into a Caesar salad for more substantial meals.
For pairing inspiration and side dish ideas that complement crispy chicken, check our round-up of flavorful chicken dishes and sides.
Storage and reheating tips
- Refrigerating: Cool tenders to room temperature (no longer than 2 hours), then store in an airtight container for up to 3–4 days.
- Freezing: Flash-freeze on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F for 15–20 minutes, or thaw overnight in the fridge before reheating.
- Reheating: For best texture, reheat in a 375°F oven or toaster oven on a wire rack for 8–10 minutes until hot and crispy. Microwave will warm them but soften the crust—use it only for quick meals.
Food safety note: always reheat until the internal temperature reaches 165°F.
Helpful cooking tips
- Pat chicken dry: Excess moisture prevents the flour and Panko from sticking.
- Press the Panko on: To create a sturdy crust, press the breadcrumbs into the tender so they adhere well.
- Use fresh Parmesan: Pre-grated cheese is coated with anti-caking agents that can affect melt and texture. Freshly grated yields a better crust.
- Don’t overcrowd the pan: Give tenders space so hot air circulates and the coating crisps evenly.
- Swap fats wisely: Olive oil gives a clean, lighter flavor; melted butter browns the coating faster and adds richness—choose based on preference.
Creative twists
- Buffalo-Parmesan: Toss finished tenders in a mix of hot sauce and melted butter, then sprinkle extra Parmesan.
- Herb & lemon: Add lemon zest to the Panko mix and finish with a squeeze of lemon for brightness.
- Gluten-free: Use a certified gluten-free flour and Panko alternative (or crushed gluten-free cornflakes).
- Low-carb: Swap Panko for crushed pork rinds and use almond flour instead of white flour.
- Vegan-ish: Use breaded cauliflower florets with plant-based “Parmesan” for a similar crunch and flavor profile.
FAQ – Your questions answered
Q: Can I use chicken breasts instead of tenders?
A: Yes—slice boneless skinless breasts into 1-inch strips for even cooking. Thicker pieces may need a few additional minutes in the oven.
Q: Is it safe to bake poultry at 400°F?
A: Yes. 400°F gives a crisp exterior while cooking the interior quickly. Always verify doneness with a thermometer—165°F is the safe internal temperature for chicken.
Q: Can I make these ahead and reheat for a crowd?
A: You can bread them ahead and refrigerate for a few hours, then bake when guests arrive. For fully cooked storage, refrigerate and reheat in the oven to restore crispness.
Q: What dipping sauces pair best?
A: Classic choices are honey mustard, ranch, BBQ sauce, or a zesty garlic aioli. A lemony yogurt dip complements the Parmesan nicely.
Q: How do I prevent the breadcrumb coating from falling off?
A: Dry the chicken, season the flour, press the Panko on firmly, and avoid excessive flipping. Using a light binder (garlic oil or melted butter) helps the crumbs adhere.
Q: Can I air-fry these tenders?
A: Yes. Preheat the air fryer to 400°F and cook in a single layer for about 8–10 minutes, shaking halfway. Times vary by model.
Final thoughts
These Garlic Parmesan Chicken Tenders are dependable, quick, and crowd-pleasing—perfect when you want crispy comfort without the fuss. Try the recipe, tweak the seasonings to your taste, and leave a comment about your favorite dipping sauce or twist.
Garlic Parmesan Chicken Tenders
Ingredients
Method
- Preheat the oven to 400°F and line a baking sheet with parchment paper or a lightly greased rack set over a sheet.
- Trim any excess fat from the chicken tenders so they cook evenly. Pat them dry with paper towels.
- Set up three shallow bowls: bowl one — flour seasoned with salt and pepper; bowl two — olive oil (or melted butter) mixed with minced garlic; bowl three — Panko breadcrumbs combined with grated Parmesan, dried basil, and a pinch of paprika.
- Dredge each tender in the seasoned flour, shake off excess. Dip into the garlic oil, letting the excess drip back into the bowl. Press into the Panko-Parmesan mixture, coating thoroughly.
- Place each coated tender on the prepared baking sheet in a single layer.
- Bake for 15 minutes. Carefully flip each tender, then bake an additional 5–8 minutes until the coating is golden brown and a meat thermometer reads 165°F in the thickest part.
- Remove from the oven and let rest for 2 minutes. Serve immediately with your favorite dipping sauce.