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
- Preheat oven to 425°F (220°C) for baking. Line a baking sheet with foil and place a wire rack on top.
- Pat chicken tenders dry with paper towels.
Step 2: Set Up Breading Station
- Three shallow bowls: flour (seasoned with salt/pepper), beaten eggs, and panko + Parmesan + garlic powder + onion powder mixed together.
- Dredge each tender in flour → dip in egg → coat in panko mixture, pressing firmly.
Step 3: Cook
- Bake: Place tenders on wire rack. Spray with oil. Bake for 12-15 minutes, flipping halfway, until golden and cooked through.
- Fry: Heat ½ inch oil in skillet to 350°F. Fry 3-4 minutes per side.
- Air fry: 375°F for 8-10 minutes, shaking halfway.
Step 4: Make Garlic Butter
- While tenders cook, melt butter in a small pan. Add garlic and cook 1 minute.
- Stir in parsley.
Step 5: Finish and Serve
- Place hot tenders in a bowl. Drizzle with garlic butter. Toss gently.
- 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.
