Garlic Parmesan Chicken Tenders
🧾 Ingredients
- 1½ lbs chicken tenders (or sliced chicken breasts)
- ½ cup grated Parmesan cheese
- ¾ cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt & pepper, to taste
- 2 large eggs
- 2 tbsp olive oil or melted butter
Garlic Parmesan Butter (for finishing)
- 3 tbsp butter, melted
- 2–3 cloves garlic, minced (or 1 tsp garlic powder)
- 2 tbsp grated Parmesan
- 1 tbsp fresh parsley, chopped (optional)
🧑🍳 Instructions
1. Prep
- Preheat oven to 425°F (220°C)
(or air fryer to 375°F / 190°C) - Line a baking sheet with parchment or foil. Lightly grease.
2. Breading
- In a shallow bowl, mix:
- Parmesan, panko, garlic powder, Italian seasoning, paprika, salt & pepper
- In another bowl, beat eggs.
- Dip each chicken tender into egg, then into breadcrumb mixture.
- Place on baking sheet and lightly drizzle or spray with oil.
3. Cook
Oven method:
- Bake 18–22 minutes, flipping halfway
- Broil 1–2 minutes at the end for extra crispiness
Air Fryer method:
- Air fry 10–12 minutes, flipping halfway
- Cook until golden and internal temp hits 165°F / 74°C
4. Garlic Parmesan finish (don’t skip!)
- Mix melted butter, garlic, and Parmesan.
- Brush or drizzle over hot tenders.
- Sprinkle with parsley and extra Parmesan.
🔥 Tips & Variations
- Extra crispy: Add 1–2 tbsp melted butter directly into the breadcrumb mix.
- No eggs: Dip chicken in mayo or Greek yogurt instead.
- Spicy: Add red pepper flakes or cayenne.
- Sauce for dipping: Ranch, garlic aioli, or marinara.
If you want, I can turn these into:
- Garlic parm chicken bites
- Keto / low-carb version
- Sheet-pan dinner with potatoes
- Copycat Wingstop garlic parm tenders
