Baked Garlic Parmesan Chicken Tenders
Crispy baked chicken tenders made with garlic, parmesan, and a crunchy breadcrumb coating — juicy inside with irresistible flavor in every bite.
Equipment
- 1 Mixing bowl Medium and small
- 1 Baking sheet Lined with parchment
- 1 Oven Preheated to 200C / 400F
Ingredients
Main Ingredients
- 0.5 cup Mayonnaise
- 0.25 cup Greek yoghurt or sour cream
- 2 cloves Garlic minced
- 1 tablespoon Lemon juice fresh
- 2 tablespoons Flat-leaf parsley finely chopped
- 1 tablespoon Chives finely chopped
- 0.5 teaspoon Sea salt flakes
- 0.5 teaspoon Cracked black pepper
- 1 cup Panko breadcrumbs
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.25 teaspoon Salt extra for coating
- 0.25 teaspoon Black pepper extra for coating
- 0.5 cup Flour
- 2 Eggs whisked
- 1.5 lb Chicken tenderloins or sliced breast
- As needed Olive oil spray for baking sheet
- 2 tablespoons Butter melted
- 1 clove Garlic minced, for butter
- 1 tablespoon Parsley chopped, for butter
- 0.25 cup Parmesan cheese freshly grated
- 1 head Cos lettuce sliced for salad
- 1 tablespoon Olive oil for salad
- 1 tablespoon Lemon juice for salad
- 1 pinch Salt and pepper for salad
- 1 serving Fries or air fryer chips to serve
- Several wedges Lemon to serve
Instructions
Instructions
- Preheat oven to 200°C (400°F). Line baking sheet with parchment or grease with olive oil spray.
- Mix mayonnaise, Greek yoghurt, garlic, lemon juice, parsley, chives, salt, and pepper in a medium bowl.
- In another bowl, combine panko breadcrumbs with garlic powder, paprika, salt, and pepper.
- Dip each chicken tender in the mayo mix, then coat in breadcrumb mixture on all sides.
- Place tenders on baking sheet and bake for 25–30 minutes, flipping halfway through.
- While baking, melt butter and mix in garlic and parsley. Brush over tenders after baking.
- Let tenders rest, sprinkle with parmesan, and serve with lettuce salad, fries, and lemon wedges.
Notes
Reheat leftovers in the oven or toaster oven to maintain crispiness. Store in an airtight container in the fridge up to 4 days or freeze up to 2 months.