Some recipes just feel like home. For me, it’s the rich aroma of garlic dancing in melted butter and the savory crunch of golden Parmesan-crusted chicken. My grandmother’s kitchen always smelled like something magical in winter, and these Garlic Parmesan Chicken Tenders were one of her go-to dishes for both Sunday lunches and after-school snacks.
She would pull out her worn wooden cutting board and start prepping the chicken.
With a smile and a hum in her little blue apron, she moved around the kitchen like she was painting a masterpiece.
This recipe has been tweaked and perfected over the years, and I’m thrilled to pass it on to you. It’s easy, flavorful, and brings a warmth to the table that only home-cooked food can offer. Whether you’re making them for family dinner, game night, or meal prep, these tenders are guaranteed to be a hit.
Why You’ll Crave These Garlic Parmesan Chicken Tenders
- A perfectly golden breadcrumb crust
- Juicy, tender chicken on the inside
- Bold garlic flavor paired with rich Parmesan
- Easy to make and freezer-friendly
- Perfect for dipping, pairing, or serving on their own
- Family-friendly and comforting
Ingredients (Serves 4)
For the Chicken:
- 1.5 lbs (700g) chicken tenders or sliced chicken breasts
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
For the Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 1 tbsp milk or cream
- 1 ½ cups panko breadcrumbs
- 1 cup finely grated Parmesan cheese
- 1 tsp garlic powder
- 1 tbsp dried parsley
- Salt and pepper to taste
the Garlic Butter Drizzle:
- 4 tbsp unsalted butter
- 3 cloves garlic, finely minced
- 2 tbsp fresh parsley, chopped
- Optional: Extra Parmesan for garnish
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large bowl, combine chicken tenders with buttermilk, salt, pepper, paprika, and garlic powder. Cover and marinate in the refrigerator for at least 30 minutes (up to overnight for best flavor).
Why marinate? The buttermilk tenderizes the chicken, locks in moisture, and helps the breading stick better.
Step 2: Prepare Your Breading Station
Set up three shallow bowls or plates:
- Flour seasoned with salt and pepper.
- Eggs whisked with milk or cream.
- Breadcrumb mix with panko, Parmesan, garlic powder, and dried parsley.
Step 3: Coat the Chicken
Remove the chicken from the marinade. Dredge each piece in flour, then dip in the egg wash, and finally coat thoroughly with the Parmesan breadcrumb mix. Gently press the crumbs onto the chicken to ensure a solid crust.
Step 4: Choose Your Cooking Method
Option A: Oven-Baked
- Preheat oven to 425°F (220°C).
- Place tenders on a wire rack set over a baking sheet lined with parchment.
- Lightly spray the tops with cooking oil.
- Bake for 20–25 minutes, flipping halfway.
Option B: Pan-Fried
- Heat a layer of neutral oil in a large skillet over medium-high heat.
- Fry tenders in batches for 3–4 minutes per side until golden and crispy.
- Drain on a paper towel-lined plate.
Step 5: Garlic Butter Drizzle
In a small saucepan, melt the butter. Add minced garlic and sauté over low heat for 1–2 minutes until fragrant but not browned. Remove from heat, stir in chopped parsley.
Drizzle over hot chicken tenders just before serving and sprinkle with more Parmesan if desired.
Ingredient Deep Dive
Chicken Tenders
Tender, juicy, and quick to cook. If using breasts, slice into uniform strips for even cooking.
Buttermilk
The secret to tender chicken. Its acidity gently breaks down the protein fibers in the meat. No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar.
Parmesan Cheese
Use fresh, finely grated Parmigiano-Reggiano if possible. Avoid pre-shredded cheese, which doesn’t melt or coat as well.
Panko Breadcrumbs
These Japanese-style breadcrumbs give a lighter, crunchier finish than traditional breadcrumbs.
Garlic
Fresh garlic makes a difference—grated or finely minced is best for even flavor.
Serving Suggestions
These Garlic Parmesan Chicken Tenders are incredibly versatile. Serve them with:
- Mashed Potatoes and green beans for a full dinner
- Mac and Cheese for the ultimate comfort combo
- Caesar Salad or slaw for a lighter balance
- Dipping Sauces like ranch, garlic aioli, or marinara
- Waffles for a savory twist on chicken & waffles
Hosting a party? Slice them into bite-sized pieces and serve with toothpicks and multiple dips.
Make-Ahead & Storage Tips
To Make Ahead:
- Bread the chicken and refrigerate uncooked for up to 24 hours.
To Store:
- Cool completely and store in an airtight container for up to 3 days in the fridge.
Freeze:
- Lay breaded (uncooked) tenders on a baking sheet and freeze until firm.
- Transfer to a freezer bag. Bake from frozen at 400°F (200°C) for 30–35 minutes.
Reheating Instructions
Reheat in the oven or air fryer at 375°F (190°C) for 8–10 minutes until crispy. Avoid microwaving, as it softens the crust.
Variations (No Spice)
- Herb-Crusted: Add fresh thyme, basil, or rosemary to the breadcrumb mix.
- Lemon Zest Twist: Mix lemon zest into the garlic butter for a citrusy pop.
- Cheese Lovers: Combine Parmesan with Pecorino Romano or aged cheddar for more depth.
Frequently Asked Questions (FAQ)
Can I use chicken thighs instead of tenders?
Yes! Boneless, skinless thighs will work well. They’ll be a bit juicier and richer in flavor.
Is there a gluten-free version?
Absolutely. Use gluten-free breadcrumbs and flour for dredging. The rest of the recipe remains the same.
Can I air fry these?
Yes. Preheat your air fryer to 400°F (200°C) and cook the tenders for 12–14 minutes, flipping halfway.
What dipping sauce goes best?
Garlic aioli, honey mustard, or a light lemon-herb yogurt sauce are all great options.
How do I keep the crust from falling off?
Make sure to pat the chicken dry after marinating and firmly press the breadcrumbs onto the chicken. Also, avoid overcrowding the pan or tray.
Reader Reviews ⭐️⭐️⭐️⭐️⭐️
“These were a game-changer for dinner! Super crispy even though I baked them. The garlic butter is next level.” – Kelsey T.
“Perfect comfort food for winter nights. I served them with creamy polenta and sautéed kale. So good.” – Marcus J.
“I made a double batch and froze half—worked out beautifully. These are now a weekly staple.” – Samantha R.