Name: Garlic Parmesan Chicken Tenders Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 lbs chicken tenders; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp paprika; 1 tsp onion powder; 1.5 cups all-purpose flour; 2-3 eggs; 1 tbsp water or milk; 2-2.5 cups panko breadcrumbs; 1 tbsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1 tsp salt; 1 tsp black pepper; 0.75 cup mayonnaise; 0.5 cup finely grated Parmesan cheese; 2-3 garlic cloves, minced or roasted; 1 tbsp chopped parsley; 1 tbsp lemon juice; 0.5 tsp black pepper; Salt to taste

Ingredients

2 lbs chicken tenders

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp paprika

1 tsp onion powder

2-3 eggs

1 tbsp water or milk

1.5 cups all-purpose flour

2-2.5 cups panko breadcrumbs

1 tbsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp salt

1 tsp black pepper

0.75 cup mayonnaise

0.5 cup finely grated Parmesan

2-3 garlic cloves (minced or roasted)

1 tbsp parsley (chopped)

1 tbsp lemon juice

0.5 tsp black pepper

Salt to taste

Instructions

Step 1: Pat chicken tenders dry with paper towels. Season evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika, and 1 tsp onion powder.

Step 2: Prepare a dredging station with three shallow dishes: one with the seasoned flour, one with beaten eggs mixed with 1 tbsp water or milk, and one with panko breadcrumbs mixed with 1 tbsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp salt, and 1 tsp black pepper. Dip each tender first in flour, then egg wash, and finally coat thoroughly with the spiced panko, pressing the breadcrumbs firmly onto the chicken. Let the coated tenders rest for 10-15 minutes.

Step 3: Heat oil in a deep fryer or heavy pan to 350°F (175°C). Fry the chicken tenders in batches of 3-4, cooking for 4-6 minutes until they are golden brown and reach an internal temperature of 165°F (74°C). Drain the cooked tenders on a wire rack to keep them crispy.

Step 4: While the chicken rests, prepare the garlic Parmesan mayo by whisking together 0.75 cup mayonnaise, 0.5 cup finely grated Parmesan, minced or roasted garlic cloves, chopped parsley, 1 tbsp lemon juice, 0.5 tsp black pepper, and salt to taste. Let the sauce sit for about 10 minutes to blend the flavors.

Step 5: Allow the chicken tenders to rest for 2-3 minutes, then either drizzle the garlic Parmesan mayo over them or toss lightly to coat. Finish with extra Parmesan and parsley if desired, and serve warm.

Tips & Variations

For extra crispiness, double dip the tenders by repeating the egg wash and panko coating step before frying.

Use roasted garlic in the mayo for a sweeter, milder flavor.

Try swapping panko breadcrumbs for crushed cornflakes or gluten-free breadcrumbs for a different texture or dietary preference.

Serve with a side of fresh lemon wedges to brighten the dish just before eating.

Storage

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispiness. The garlic Parmesan mayo should be stored separately and kept refrigerated for up to 2 days; stir well before serving again.

FAQs

Can I bake the chicken tenders instead of frying?

Yes, you can bake them at 400°F (200°C) on a greased baking sheet for 20-25 minutes, flipping halfway, until golden and cooked through. Baking is a healthier option but may be slightly less crispy than frying.

How do I know when the chicken tenders are fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The juices should run clear, and the chicken should no longer be pink inside.