Description
This Baked Garlic Parmesan Chicken Tenders recipe offers a crispy, flavorful twist on classic chicken tenders, baked to golden perfection and finished with a savory garlic butter and parmesan topping. Served with a tangy dipping sauce, fresh cos lettuce salad, and your choice of fries, this dish is a perfect family-friendly meal ready in just 40 minutes.
Ingredients
Scale
Dipping Sauce
- ½ cup (125 g) mayonnaise
- ⅓ 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
Crumb Mixture
- 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
Other Coating Ingredients
- ½ cup (75 g) plain (all-purpose) flour
- 2 eggs, whisked
Chicken
- 600 g (1 lb 5 oz) chicken tenderloins (mini fillets) or sliced boneless, skinless breast
- Olive oil spray (for cooking)
Garlic Butter Topping
- 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
To Serve
- Air fryer chips, crispy oven fries or freezer fries
- Lemon wedges
Instructions
- Preheat the oven or air fryer – Preheat your oven to 220°C (425°F) or 200°C fan/400°F fan-forced and allow it to heat fully for 10–15 minutes for crispier results. If using an 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, lemon juice, chopped parsley, chives, sea salt, and black pepper. Mix until smooth and set aside.
- Prepare the crumb mixture – In a shallow bowl, mix the panko breadcrumbs with garlic powder, sweet paprika, sea salt, and black pepper. Place flour and whisked eggs in separate shallow bowls.
- Coat the chicken – Lightly dust each chicken tender in the flour, then dip into the whisked eggs, and finally coat thoroughly in the breadcrumb mixture, pressing firmly to adhere.
- Bake or air fry the chicken – For oven: arrange chicken on a lightly oiled rack over a tray or on an oiled tray, space evenly, and spray tops with olive oil. Bake for 16–18 minutes, flipping halfway through and spraying with oil, until golden and cooked through (avoid baking longer than 22 minutes to prevent dryness). For air fryer: spray basket with oil, place chicken in a single layer, spray tops with oil, and cook for 10–12 minutes, flipping and spraying halfway, until crisp and golden (do not exceed 18 minutes).
- Make the garlic butter – In a small bowl, combine melted unsalted butter, minced garlic, sea salt flakes, and chopped parsley.
- Finish the chicken – As soon as the chicken is cooked, brush generously with the garlic butter, then immediately sprinkle with freshly grated parmesan to allow it to slightly melt and stick to the coating.
- Prepare the cos salad – Just before serving, toss the lettuce strips with extra-virgin olive oil, fresh lemon juice, sea salt flakes, and freshly cracked black pepper.
- Serve – Plate the garlic parmesan chicken tenders alongside the dipping sauce, cos salad, fries, and lemon wedges for a complete delicious meal.
Notes
- Ensure the oven is fully preheated for the crispiest results when baking.
- Do not overcook chicken tenders to keep them juicy; stick to recommended cooking times.
- The garlic butter and parmesan topping is best applied immediately after cooking for optimal flavor and texture.
- This recipe is easily adaptable to both oven baking and air frying methods.
- Choose your preferred type of fries to accompany the tenders for a satisfying meal.
