Description
This Baked Garlic Parmesan Chicken Tenders recipe delivers crispy, golden chicken coated in a flavorful garlic and parmesan crust. Paired with a tangy homemade dipping sauce, fresh cos lettuce salad, and your choice of crispy fries, it’s a perfect easy dinner that combines comfort and freshness in just 40 minutes.
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
Coating and Chicken
- 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 Finish
- 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)
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
Sides and Garnish
- Air fryer chips, crispy oven fries or freezer fries
- Lemon wedges
Instructions
- Preheat the oven or air fryer: For oven baking, 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 crisp results. For 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, minced garlic, fresh lemon juice, chopped parsley, chopped chives, sea salt flakes, and black pepper. Mix well until smooth and set aside.
- Prepare the crumb mixture: In a shallow bowl, mix panko breadcrumbs with garlic powder, sweet paprika, sea salt flakes, and freshly cracked black pepper. Place plain flour in a separate bowl and whisked eggs in another bowl.
- Coat the chicken: Dust each chicken piece first in the flour, shaking off excess, then dip into the whisked eggs, and finally press into the breadcrumb mixture ensuring full coverage. Press firmly to help the coating stick.
- Bake or air fry the chicken: For oven, arrange chicken tenders on a lightly oiled wire rack set over a baking tray or directly on a tray sprayed with oil. Space them evenly and spray the tops with olive oil spray. Bake for 16–18 minutes, flipping once halfway and spraying with oil again, until golden and cooked through. Do not exceed 22 minutes to avoid drying out. For air fryer, spray basket with oil, place chicken in a single layer, spray tops with oil, and cook for 10–12 minutes flipping halfway and spraying with oil again until crisp and golden, not exceeding 18 minutes.
- Make the garlic butter: Mix melted unsalted butter with minced garlic, sea salt flakes, and finely chopped parsley in a small bowl.
- Finish the chicken: Once cooked and golden, brush the hot chicken tenders generously with the garlic butter. Immediately sprinkle with freshly grated parmesan cheese so the heat helps the cheese melt slightly and cling to the coating.
- Prepare the cos salad: Toss the cos (romaine) lettuce strips with extra-virgin olive oil, fresh lemon juice, sea salt flakes, and black pepper just before serving.
- Serve: Plate the garlic parmesan chicken tenders alongside the dipping sauce, fresh cos salad, your choice of air fryer chips or fries, and lemon wedges for squeezing over. Enjoy warm.
Notes
- Ensure your oven is fully preheated to get the crispiest chicken tenders when baking.
- Do not overcook the chicken; overbaking dries out the tenderloins.
- You can use either an air fryer or oven depending on preference or availability.
- Using freshly grated parmesan rather than pre-grated gives the coating better melting and flavor.
- The dipping sauce can be made ahead and refrigerated for up to 2 days.
- For extra crispiness, press the breadcrumbs firmly onto the chicken pieces during coating.
