Description
This Baked Garlic Parmesan Chicken Tenders recipe offers a crispy, flavorful twist on classic chicken tenders. Coated with a garlic and paprika-spiced panko breadcrumb crust, baked to golden perfection, and finished with a luscious garlic butter and parmesan topping, these tenders are served alongside a zesty cos lettuce salad and your choice of crispy fries. The creamy homemade dipping sauce adds an irresistible touch, making this dish a perfect family-friendly meal or game day favorite.
Ingredients
Scale
Dipping Sauce
- ½ cup (125 g) mayonnaise
- â…“ cup (90 g) Greek yoghurt or sour cream
- ½ tsp freshly minced garlic
- 1 tbsp fresh lemon juice
- 1 tbsp finely chopped flat-leaf parsley
- 1 tbsp finely chopped chives
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Chicken Coating
- 1½ cups (90 g) panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- ½ cup (75 g) plain (all-purpose) flour
- 2 eggs, whisked
- 600 g (1 lb 5 oz) chicken tenderloins (mini fillets) or sliced boneless, skinless breast
- Olive oil spray (for cooking)
Garlic Butter and Topping
- 50 g (1¾ oz) unsalted butter, melted
- 1 tsp freshly minced garlic
- ¼ tsp sea salt flakes
- 1 tbsp finely chopped flat-leaf parsley
- ¼ cup (25 g) freshly grated parmesan (for sprinkling after baking)
Cos Salad
- 1 large cos (romaine) lettuce, cut into strips
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
To Serve
- Air fryer chips, crispy oven fries or freezer fries
- Lemon wedges
Instructions
- Preheat the oven or air fryer – Oven: Preheat to 220°C (425°F) (200°C fan/400°F fan-forced) and allow it to heat for 10–15 minutes after reaching temperature to ensure it’s fully hot for a crisp finish. Air fryer: Preheat to 200°C (400°F) for 3 minutes.
- Make the dipping sauce – In a small bowl, combine mayonnaise, Greek yoghurt or sour cream, freshly minced garlic, lemon juice, parsley, chives, sea salt flakes, and freshly cracked black pepper. Mix thoroughly until smooth and set aside.
- Prepare the crumb – In a shallow bowl, mix panko breadcrumbs with garlic powder, sweet paprika, sea salt flakes, and freshly cracked black pepper. Place the plain flour in a separate bowl and whisk the eggs in another bowl.
- Coat the chicken – Dust each chicken tenderloin piece in flour, dip it into the whisked eggs, then coat thoroughly with the breadcrumb mixture, pressing gently to ensure the coating adheres well.
- Bake or air fry – Oven: Arrange coated chicken on a lightly oiled rack set over a tray or directly on a heavy, unlined tray sprayed with oil, spacing pieces evenly. Spray tops with olive oil spray. Bake for 16–18 minutes, flipping once halfway through and spraying with oil again, until golden and cooked through but no longer than 22 minutes to avoid drying. Air fryer: Spray basket with oil and arrange chicken in a single layer. Spray tops with oil evenly. Cook for 10–12 minutes, flipping halfway and spraying again, until crisp and golden but do not exceed 18 minutes to prevent drying.
- Make the garlic butter – In a small bowl, combine melted butter, freshly minced garlic, sea salt flakes, and chopped flat-leaf parsley.
- Finish the chicken – Immediately after cooking, brush the hot chicken tenders generously with the garlic butter mixture, then sprinkle with freshly grated parmesan so it melts slightly and clings to the coating.
- Make the cos salad – Toss cos lettuce strips with extra-virgin olive oil, fresh lemon juice, sea salt flakes, and freshly cracked black pepper just before serving.
- Serve – Plate the garlic parmesan chicken tenders alongside the dipping sauce, cos salad, your choice of crispy fries (air fryer chips, oven fries, or frozen fries), and lemon wedges for an optional bright zest.
Notes
- Ensure the oven is fully preheated for crispier chicken tenders when baking.
- Do not overbake or over-air fry the chicken to prevent dryness; follow recommended times closely.
- Press breadcrumbs firmly onto chicken for a better crust.
- Use fresh garlic and freshly grated parmesan for optimal flavor.
- The dipping sauce can be made ahead and kept in the refrigerator for up to 2 days.
- Substitute sour cream if Greek yoghurt is not available.
- Adjust seasoning in salad dressing and dipping sauce according to taste.
