Description
Crispy and flavorful Baked Garlic Parmesan Chicken Tenders coated in a seasoned panko crust, baked to golden perfection, then brushed with garlicky butter and sprinkled with freshly grated Parmesan. Served with a tangy dipping sauce, crisp cos lettuce salad, and your choice of fries for a complete, delicious meal perfect for family dinners or casual gatherings.
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
Coating
- 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
- 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
- 50 g (1¾ oz) unsalted butter, melted
- 1 tsp freshly minced garlic
- ¼ tsp sea salt flakes
- 1 tbsp finely chopped flat-leaf parsley
Finishing
- 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
Sides
- Air fryer chips, crispy oven fries or freezer fries
- Lemon wedges
Instructions
- Preheat the oven or air fryer: For oven, preheat to 220°C (425°F) or 200°C fan/400°F fan-forced and let it heat for 10–15 minutes to ensure it’s fully hot for crisp results. For 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, fresh lemon juice, parsley, chives, sea salt, and black pepper until smooth.
- Prepare the crumb mixture: In a shallow bowl, mix panko breadcrumbs with garlic powder, sweet paprika, salt, and pepper. Place flour and whisked eggs in separate bowls for coating.
- Coat the chicken: Dust each chicken tender in flour, then dip in whisked eggs, and finally press into the breadcrumb mixture to coat thoroughly.
- Bake or air fry the chicken: For oven, arrange the chicken on a lightly oiled rack over a tray or directly on a sprayed heavy tray. Space evenly and spray tops with olive oil. Bake for 16–18 minutes, flipping once halfway and spraying again, until golden and cooked through. Avoid baking longer than 22 minutes to prevent drying. For air fryer, spray the basket with oil, lay chicken in a single layer, spray tops, and cook for 10–12 minutes flipping halfway and spraying again until crisp and golden. Do not exceed 18 minutes to avoid drying.
- Make the garlic butter: In a small bowl, mix melted butter with freshly minced garlic, salt, and parsley.
- Finish the chicken: Immediately brush the hot chicken tenders generously with garlic butter, then sprinkle with freshly grated Parmesan so it clings and slightly melts on the coating.
- Prepare the cos salad: Toss the romaine lettuce strips with extra-virgin olive oil, lemon juice, sea salt, and black pepper just before serving.
- Serve: Plate the garlic Parmesan chicken tenders with the dipping sauce, cos salad, your choice of fries, and lemon wedges on the side for squeezing.
Notes
- Ensure the oven is fully preheated for maximum crispiness.
- Do not overbake the chicken tenders to keep them juicy and tender.
- The garlic butter and Parmesan topping add additional flavor and richness after baking.
- Use fresh herbs and lemon juice in the dipping sauce for brightness and balance.
- Air frying is a great alternative to baking for a quicker cooking time and equally crispy results.
- Serve immediately for the best texture and flavor experience.
