Garlic Parmesan Chicken Tenders (Better Than Any Drive-Thru)

Let’s be honest: most homemade chicken tenders are boring. Dry. Bland. Sad.

These are not those. These are garlic butter-drenched, Parmesan-crusted, crispy-on-the-outside-juicy-on-the-inside tenders. Baked or fried (your call). Ready in 25 minutes. Good enough for adults. Loved by kids. Make a double batch. Trust me.

Ingredients

Serves 4 (about 12-16 tenders).

• 1.5 lbs (680g) chicken tenderloins (or chicken breasts cut into strips)
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Cooking spray or oil for frying

For the Garlic Butter Finish:

• 3 tablespoons butter, melted
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• Extra Parmesan for topping

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat oven to 425°F (220°C) for baking. Line a baking sheet with foil and place a wire rack on top.
2. Pat chicken tenders dry with paper towels.

Step 2: Set Up Breading Station

1. Three shallow bowls: flour (seasoned with salt/pepper), beaten eggs, and panko + Parmesan + garlic powder + onion powder mixed together.
2. Dredge each tender in flour → dip in egg → coat in panko mixture, pressing firmly.

Step 3: Cook

1. Bake: Place tenders on wire rack. Spray with oil. Bake for 12-15 minutes, flipping halfway, until golden and cooked through.
2. Fry: Heat ½ inch oil in skillet to 350°F. Fry 3-4 minutes per side.
3. Air fry: 375°F for 8-10 minutes, shaking halfway.

Step 4: Make Garlic Butter

1. While tenders cook, melt butter in a small pan. Add garlic and cook 1 minute.
2. Stir in parsley.

Step 5: Finish and Serve

1. Place hot tenders in a bowl. Drizzle with garlic butter. Toss gently.
2. Sprinkle with extra Parmesan. Serve with ranch, marinara, or honey mustard.

Summary

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Yield: 12-16 tenders

Difficulty: Easy

Storage Notes

• Fridge: Cooked tenders keep for 4 days in an airtight container.
• Freezer: Freeze uncooked breaded tenders for up to 3 months. Bake from frozen (add 5-10 minutes).
• Reheat: Air fryer at 375°F for 5 minutes or oven at 400°F for 8 minutes.
• Don’t microwave: You’ll get sad, rubbery tenders. Don’t do it.