It’s 6pm and you need dinner fast. These Garlic Parmesan Chicken Tenders are the ultimate family-friendly solution. You get a perfect crunch without any messy deep-frying.
If you are craving something savory and satisfying, this is it. These tenders are much better than anything from a box. Your whole family will ask for seconds tonight.
Why You’ll Make These Garlic Parmesan Chicken Tenders Again
This recipe is a total lifesaver for busy weeknight dinners. It fits any season but feels especially cozy during the fall. Your kids will love the cheesy breading and tangy dip.
You will love that it takes only 35 minutes. It uses simple pantry staples you likely already have. The result is a reliable meal that never fails to impress.
How This Comes Together
You just set up a simple breading station. The chicken gets coated in flour, egg, and cheesy Panko. Baking them on a rack keeps them extra crispy on all sides. While they bake, you whisk the simple four-ingredient sauce. It is a foolproof process for any home cook.
What You’ll Need
These ingredients are basic but deliver huge flavor. Freshly grated cheese makes a big difference here.
- 1 lb chicken breast tenderloins
- 1 cup Panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons yellow mustard
- 1 teaspoon lemon juice
Step-By-Step Directions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Line a baking sheet with a wire rack or parchment paper.
- Combine Panko, Parmesan, garlic powder, onion powder, salt, and pepper.
- Place flour in one dish and beaten eggs in another.
- Dredge each chicken tender in flour and shake off excess.
- Dip the chicken into the eggs.
- Press firmly into the Panko mixture to coat thoroughly.
- Arrange chicken tenders on the prepared baking sheet.
- Bake for 15 to 18 minutes until golden brown.
- Whisk together mayonnaise, honey, mustard, and lemon juice.
- Serve immediately with the prepared honey mustard dip.
How to Serve It
Serve these hot right off the baking sheet. They pair perfectly with crispy fries or a fresh side salad. This is a great meal for casual hosting too. Everyone loves a good dipping sauce for their chicken. The honey mustard adds a bright, tangy finish to every bite.
Leftovers & Storage
Store any leftovers in an airtight container. They stay fresh in the fridge for three days. You can also freeze them for up to two months. Reheat them in the oven or air fryer. This keeps the coating nice and crunchy for later. Avoid the microwave to keep the texture from getting soggy.
Make It Even Better (Pro Tips)
- Use a wire rack to allow air circulation.
- Don’t skip the finely grated Parmesan cheese.
- Press the Panko firmly so it sticks well.
- Avoid crowding the pan for the best crunch.
- Check the internal temperature reaches 165 degrees Fahrenheit.
- Make the sauce ahead to let flavors meld.
- Squeeze fresh lemon for the best sauce flavor.
Easy Ways to Change It Up
- Add cayenne pepper for a spicy kick.
- Use gluten-free breadcrumbs for a dietary swap.
- Try this with turkey strips for a change.
- Add dried parsley for a pop of color.
Quick Questions
Can I use chicken thighs?
Yes, you can use sliced chicken thighs. They will be extra juicy and flavorful. Just ensure you adjust the cooking time slightly.
What if I don’t have Panko?
Regular breadcrumbs will work in a pinch. However, Panko provides the most superior crunch. You can also use crushed crackers.
I hope your family loves these as much as mine. They are a staple in my kitchen for busy nights. Let me know how they turned out for you!
— Ethan
Crispy Garlic Parmesan Chicken Tenders with Honey Mustard Dip
Ingredients
Method
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with a wire rack or parchment paper.
- Combine Panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper in a shallow dish.
- Place flour in a second shallow dish and the beaten eggs in a third shallow dish to create a breading station.
- Dredge each chicken tender in flour, shaking off excess, dip into the beaten eggs, and then press firmly into the Panko mixture to coat thoroughly.
- Arrange chicken tenders on the prepared baking sheet and bake for 15 to 18 minutes until the exterior is golden brown and internal temperature reaches 165 degrees Fahrenheit.
- In a small mixing bowl, whisk together mayonnaise, honey, mustard, and lemon juice until the sauce is completely smooth and emulsified.
- Remove chicken from the oven and serve immediately with the prepared honey mustard dip.
