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The key to making Garlic Parmesan Chicken Tenders lies in using fresh, quality ingredients. Here’s what you need: - 1 lb chicken tenders - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 large eggs - 1 cup Italian-seasoned breadcrumbs - 1/2 cup grated Parmesan cheese - 1/4 cup fresh parsley, finely chopped - 3 tablespoons olive oil (for frying) - Lemon wedges (for serving) Each ingredient plays a role. The chicken tenders offer a tender base. The flour mixture adds flavor and crunch. Garlic and onion powders bring depth to each bite. Paprika adds a hint of smokiness. Salt and pepper enhance the taste. Eggs help the crumbs stick. The breadcrumbs give a crispy coating, while Parmesan adds a savory kick. Fresh parsley brightens the dish. Finally, lemon wedges provide a zesty finish that balances the rich flavors. Make sure to gather everything before you start cooking. This way, you’ll stay organized and enjoy the process. {{ingredient_image_2}} - Preparing the flour mixture: In a shallow dish, mix 1 cup flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. This blend adds a great flavor base. - Beating the eggs: In another shallow dish, beat 2 large eggs well. You want the yolks and whites mixed nicely. - Combining breadcrumbs and Parmesan: In a third dish, mix 1 cup Italian-seasoned breadcrumbs with 1/2 cup grated Parmesan cheese. This creates a tasty coating that makes the tenders crispy. - Dredging in flour: Take one chicken tender and coat it in the flour mixture. Shake off any extra flour to avoid clumps. - Dipping in eggs: Next, dip the flour-coated tender into the beaten eggs. Let any extra egg drip back into the dish. - Coating with breadcrumb mixture: Finally, press the tender into the breadcrumb and Parmesan mix. Ensure it’s fully covered for the best crunch. - Heating the olive oil: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Wait until the oil shimmers, but don’t let it smoke. - Frying instructions: Carefully place the coated chicken tenders in the skillet. Fry them in a single layer. If needed, do this in batches to keep them from steaming. - Checking for doneness: Cook each tender for 4-5 minutes on one side. When golden brown, flip it over. Cook for another 4-5 minutes until the chicken reaches 165°F (74°C). This ensures they are fully cooked and safe to eat. To get a nice coat on your chicken tenders, you need three steps. First, dredge the chicken in the flour mix. Shake off any extra flour. Next, dip it in the eggs. Let the excess egg drip off. Finally, coat it with the breadcrumb mix. Press firmly to stick well. This method helps create a tasty crust. Temperature matters when frying. Heat the oil until it shimmers but does not smoke. If the oil is too cool, the chicken will absorb too much oil. If it’s too hot, the outside will burn before the inside cooks. Avoid overcrowding the pan. If you add too many tenders at once, they will steam rather than fry. This can make them soggy instead of crispy. Fry in batches if needed. Oil temperature is key for crispiness. Use a cooking thermometer if you have one. Aim for around 350°F (175°C). This ensures the chicken cooks evenly and gets that perfect crunch. You can make these tenders your own with spices. Try adding cayenne for heat or Italian herbs for more flavor. Personalize it based on what you like. Marinating the chicken is also an option. You can use lemon juice or yogurt for extra tenderness. Just remember to adjust your seasoning based on the marinade. A little extra garlic or salt can enhance the taste. Pro Tips Choose the Right Oil: For frying, use an oil with a high smoke point like canola or vegetable oil. This will help achieve a perfect crispy texture without burning the oil. Get Your Coating Right: Press the chicken tenders firmly into the breadcrumb mixture to ensure a thick, even coating that will hold up during frying. Check for Doneness: Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) for safe consumption. Let Them Rest: Allow the cooked chicken tenders to rest for a few minutes after frying. This helps the juices redistribute, keeping them moist and flavorful. {{image_4}} You can make baked Garlic Parmesan chicken tenders for a lighter option. Instead of frying, coat the tenders and place them on a baking sheet. Bake them at 400°F for about 20-25 minutes. This method keeps them crispy while cutting down on oil. If you need a gluten-free option, use gluten-free breadcrumbs instead of regular ones. Also, ensure the flour is gluten-free. This way, everyone can enjoy this tasty dish without worry. You can add fun flavors to your chicken tenders by trying different cheeses. Mozzarella or cheddar can add a creamy twist. Mix in some cheese with the breadcrumbs for a unique flavor. Seasonings can also change the taste. Try adding paprika, cayenne pepper, or even herbs like oregano or thyme. Experimenting helps you find your perfect flavor. Pair your chicken tenders with tasty sauces. A simple garlic aioli or ranch dressing works great. You could also try honey mustard or BBQ sauce for dipping. For side dishes, think about fresh veggies or a light salad. Roasted potatoes or sweet potato fries add a nice touch. These sides complement the chicken well and make for a complete meal. You can store leftovers in the fridge for up to three days. Keep them in an airtight container. This helps lock in flavor and keeps them fresh. The best way to reheat these chicken tenders is in the oven. Preheat it to 350°F. Place the tenders on a baking sheet for about 10 minutes. This keeps them crispy. You can also use a microwave, but it may make them a bit soft. If you choose the microwave, heat them in short bursts to avoid overcooking. You can freeze both uncooked and cooked chicken tenders. To freeze uncooked tenders, place them on a baking sheet first. Once frozen, transfer them to a freezer bag. For cooked tenders, let them cool before freezing. Store them in a freezer-safe container or bag. To defrost, place them in the fridge overnight. You can also use the microwave for quick defrosting, but be careful not to start cooking them. You can use chicken breasts cut into strips. Thigh meat is a great choice too. Both options work well. Just make sure to adjust the cooking time if the pieces are thicker. Yes, you can skip the breadcrumbs. Try using crushed cornflakes or panko for a crunch. Alternatively, you could coat the chicken in flour and cheese for a different texture. Check the internal temperature with a meat thermometer. It should reach 165°F (74°C). You can also cut into the thickest part; the meat should be white, not pink. Ranch dressing is a classic choice. Honey mustard adds a nice sweetness. You could also try BBQ sauce or a zesty lemon aioli. Each dip brings out different flavors. Yes, you can prepare the chicken tenders and bread them ahead of time. Store them in the fridge for a few hours before cooking. Just remember to cook them fresh for the best crunch. You can now create delicious Garlic Parmesan Chicken Tenders with confidence. We covered the main ingredients, step-by-step instructions, and helpful tips to ensure crispiness. You learned about variations for healthier options and ways to store your tenders properly. Remember, cooking is all about experimenting. Have fun with flavors and find what you love. Enjoy these tenders with your favorite dipping sauces or sides. Happy cooking!

Garlic Parmesan Chicken Tenders

Crispy chicken tenders coated in a flavorful garlic and Parmesan breadcrumb mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb chicken tenders
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 2 black pepper
  • 2 large eggs
  • 1 cup Italian-seasoned breadcrumbs
  • 1 2 grated Parmesan cheese
  • 1 4 fresh parsley, finely chopped
  • 3 tablespoons olive oil (for frying)
  • 1 serving lemon wedges (for serving)

Instructions
 

  • Set Up Your Dredging Stations: Start by preparing three shallow dishes. In the first dish, whisk together the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper until evenly mixed. In the second dish, beat the two large eggs thoroughly until the yolks and whites are combined. In the third dish, combine the breadcrumbs and grated Parmesan cheese, mixing well to ensure an even distribution.
  • Coat the Chicken Tenders: Taking one chicken tender at a time, first dredge it in the flour mixture, ensuring to shake off any excess. Next, dip it into the beaten eggs, allowing any surplus to drip back into the dish. Finally, press the tender into the breadcrumb and Parmesan mixture, ensuring it is beautifully coated on all sides.
  • Heat the Olive Oil: In a large skillet, pour in the three tablespoons of olive oil and place it over medium heat. Allow the oil to heat up until shimmering, but not smoking. Carefully add the coated chicken tenders to the skillet in a single layer. If necessary, cook in batches to prevent overcrowding, which can cause the tenders to steam rather than fry.
  • Cook Until Golden Brown: Fry each chicken tender for approximately 4-5 minutes on one side. When they are golden brown and crispy, carefully flip them over and cook for an additional 4-5 minutes on the other side or until they reach an internal temperature of 165°F (74°C) and are fully cooked through.
  • Garnish and Drain: Once cooked to perfection, transfer the tenders to a plate lined with paper towels to absorb any excess oil. While they are still hot, generously sprinkle with freshly chopped parsley for a burst of flavor and color.
  • Serve with a Twist: Plate the Garlic Parmesan Chicken Tenders while hot, arranging them neatly and serving with lemon wedges on the side. The zesty lemon juice will elevate the dish, providing a delightful contrast to the rich flavors.

Notes

Serve with lemon wedges for added flavor.
Keyword chicken, fried, garlic, Parmesan, tenders