Garlic Parmesan Chicken Tenders are pan-fried chicken strips with a crispy panko-Parmesan coating finished in a rich garlic butter sauce. The combination of melted cheese, minced garlic, and fresh parsley creates a restaurant-quality dish that comes together in under 20 minutes.
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Set up a three-stage breading station. In the first dish, combine all-purpose flour and cornstarch.
In the second dish, beat the eggs.
In the third dish, combine the panko breadcrumbs and 1 cup of grated Parmesan cheese. Mix well.
Dredge each chicken tender first in the flour mixture, shaking off any excess. Then, dip it into the beaten egg, allowing excess to drip off. Finally, press the tender firmly into the panko-Parmesan mixture to ensure it's fully coated.
To make the garlic butter sauce, melt the butter in a small saucepan over low heat.
Add the minced garlic and cook gently for about 5 minutes, until fragrant but not browned.
Remove from heat and stir in a pinch of salt and the chopped Italian parsley. Set aside.
Heat the frying oil in a large skillet over medium heat.
Carefully place the breaded chicken tenders in the hot oil, being sure not to overcrowd the pan.
Fry for about 2 minutes per side, until golden brown and cooked through.
Remove the cooked tenders from the skillet and place them on a wire rack to drain.
Drizzle the warm garlic butter sauce over the chicken tenders.
Finish with a sprinkle of additional grated Parmesan cheese and serve immediately.
Store cooked chicken tenders in an airtight container refrigerated for up to 3 days. Reheat uncovered in a 325°F oven for 8–10 minutes to restore crispness. Freeze breaded, uncooked tenders on a tray for up to 2 months; cook from frozen, adding 3–5 minutes to cooking time.
Yes. Bread the chicken tenders up to 4 hours ahead and refrigerate on a parchment-lined tray. Cook fresh when ready. Cooked tenders keep refrigerated for 3 days; reheat gently in a 325°F oven for 8–10 minutes to restore crispness.
Use panko breadcrumbs for maximum crunch, pat the chicken completely dry before breading, maintain medium-high heat throughout cooking, and don't overcrowd the pan. Add the garlic butter sauce just before serving to prevent sogginess.
Cook until the internal temperature reaches 165°F at the thickest point, or until the breading is deep golden brown and no longer pale. For consistent results, use an instant-read thermometer.
Regular breadcrumbs work but will be less crispy. Crushed cornflakes or Italian-seasoned breadcrumbs add flavor. For a lower-carb option, use finely crushed pork rinds mixed with grated Parmesan.
Multiply all ingredients by the number of servings needed. Work in batches to avoid overcrowding the pan; this keeps oil temperature steady and ensures even browning. Keep finished tenders warm in a 200°F oven while cooking remaining batches.
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