Save Crispy, flavorful chicken tenders coated in a savory garlic-Parmesan crust, perfect for a family dinner or appetizer.
I first served this recipe on a busy weeknight and my whole family loved it.
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Ingredients
- Chicken: 1 ½ lbs (680 g) chicken tenders
- Breading: 1 cup (60 g) panko breadcrumbs ½ cup (40 g) grated Parmesan cheese 1 tsp dried Italian herbs ½ tsp paprika ½ tsp salt ¼ tsp black pepper
- Wet Mixture: 2 large eggs 2 tbsp (30 ml) milk 1 tbsp (15 g) Dijon mustard
- Garlic Butter: 3 tbsp (45 g) unsalted butter melted 3 cloves garlic finely minced
- For Serving: Lemon wedges (optional) Fresh parsley chopped (optional)
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Instructions
- Step 1:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Step 2:
- In a shallow bowl combine panko breadcrumbs Parmesan cheese Italian herbs paprika salt and black pepper.
- Step 3:
- In a second bowl whisk together the eggs milk and Dijon mustard.
- Step 4:
- In a small bowl mix the melted butter and minced garlic.
- Step 5:
- Pat chicken tenders dry with paper towels. Dip each tender first in the egg mixture then in the breadcrumb mixture pressing lightly to adhere.
- Step 6:
- Arrange breaded tenders on the prepared baking sheet. Drizzle or brush each tender with the garlic butter mixture.
- Step 7:
- Bake for 18 20 minutes turning halfway through until golden brown and cooked through (internal temperature 165°F/74°C).
- Step 8:
- Serve hot garnished with fresh parsley and lemon wedges if desired.
Save This recipe has become a family favorite especially for weekend gatherings.
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Required Tools
Baking sheet Parchment paper or nonstick spray Mixing bowls Whisk Pastry brush (optional) Tongs
Allergen Information
Contains Eggs Milk (Parmesan butter) Wheat (panko breadcrumbs) If using packaged breadcrumbs check for possible nut traces Always verify ingredient labels for potential allergens
Nutritional Information
Calories 375 Total Fat 17 g Carbohydrates 16 g Protein 39 g per serving
Save 
Serve immediately for the best texture and flavor.
Kitchen Q&A
- → How do I achieve extra crispy chicken tenders?
For a crispier texture, broil the tenders for 1–2 minutes at the end of baking. This quick high heat finishing adds extra crunch.
- → Can I use regular breadcrumbs instead of panko?
Yes, regular breadcrumbs work fine but may yield a slightly denser coating compared to light, airy panko crumbs.
- → What temperature should the chicken be cooked to?
Cook the chicken tenders until they reach an internal temperature of 165°F (74°C) to ensure they are fully done and safe to eat.
- → Can I prepare these tenders ahead of time?
You can coat the tenders and refrigerate them for a short time before baking. However, bake them fresh for best crispiness.
- → What dipping sauces pair well with these chicken tenders?
These tenders complement a variety of sauces, including marinara, ranch, and honey mustard for added flavor variations.
