Garlic Parmesan Chicken Tenders are crispy, oven-baked strips of chicken coated in a panko-parmesan crust and tossed in a rich garlic parmesan butter sauce. They deliver restaurant-quality results at home without deep frying.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat your oven. Spread panko breadcrumbs on a baking sheet and toast until golden brown. (Note: Video does not specify temperature; 350°F for 5-7 minutes is a good starting point).
Transfer the toasted panko to a shallow bowl. Add 1/2 cup of grated parmesan and your seasoning of choice, then mix to combine.
In a second shallow bowl, combine the all-purpose flour, paprika, salt, and pepper.
In a third bowl, beat the eggs.
Dredge each chicken tender first in the seasoned flour, then dip in the beaten egg, and finally coat thoroughly in the panko-parmesan mixture, pressing gently to adhere.
Place the breaded chicken tenders on a wire rack set inside a baking sheet. Lightly spray the tops with cooking spray.
Bake the chicken tenders until cooked through and crispy. (Note: Video does not specify temperature or time; 400°F for 15-20 minutes is a good starting point).
While the chicken is baking, prepare the garlic butter. In a small bowl, combine the softened butter, chopped fresh parsley, garlic powder, and 1/4 cup of grated parmesan. Mix well.
As soon as the chicken tenders come out of the oven, brush the garlic parmesan butter over the top of each one.
Garnish with additional parmesan cheese and fresh parsley if desired. Serve immediately.
Store cooled tenders in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8-10 minutes to restore crispness. Freeze unbaked breaded tenders for up to 3 months.
Yes. Pound them to even thickness (about 1/2 inch), then cut into tender-sized strips before breading and baking.
Bake until the internal temperature reaches 165°F (74°C) at the thickest part, or until the juices run clear when pierced.
Yes. Bread the tenders and refrigerate up to 4 hours before baking, or freeze unbaked for up to 3 months. Add 2-3 minutes to baking time if frozen.
Pair with roasted vegetables, pasta, rice, salad, or dipping sauces like marinara, ranch, or honey mustard.
Yes. Swap Italian seasoning for garlic powder, dried oregano, thyme, or your preferred herb blend (use 1 tsp total).
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