Description
Crispy and flavorful Baked Garlic Parmesan Chicken Tenders coated in a crunchy panko breadcrumb crust, topped with melted garlic butter and Parmesan cheese. Served with a creamy garlic dipping sauce, fresh cos lettuce salad, and your choice of crispy fries, this easy oven-baked recipe is perfect for a satisfying family meal or snack.
Ingredients
Scale
Dipping Sauce
- ½ cup (125 g) mayonnaise
- â…“ 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 and Chicken
- 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
- 600 g (1 lb 5 oz) chicken tenderloins (mini fillets) or sliced boneless, skinless breast
- Olive oil spray (for cooking)
Garlic Butter & Garnish
- 50 g (1¾ oz) unsalted butter, melted
- 1 tsp freshly minced garlic
- ¼ tsp sea salt flakes
- 1 tbsp finely chopped flat-leaf parsley
- ¼ cup (25 g) freshly grated parmesan (for sprinkling after baking)
Cos 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: Preheat your oven to 220°C (425°F) (200°C fan/400°F fan-forced) and allow it to heat fully for 10–15 minutes to ensure crisp results. Alternatively, preheat the air fryer to 200°C (400°F) for 3 minutes.
- Make the dipping sauce: In a small bowl, mix together mayonnaise, Greek yoghurt or sour cream, minced garlic, lemon juice, parsley, chives, salt, and pepper until smooth. Set aside.
- Prepare the crumb mix: In a shallow bowl, combine panko breadcrumbs with garlic powder, sweet paprika, salt, and pepper. Place the plain flour and whisked eggs in separate bowls for coating.
- Coat the chicken: Dust each chicken tenderloin piece lightly in the flour, then dip into the whisked eggs. Finally, press each piece firmly into the breadcrumb mixture to fully coat.
- Bake or air fry the chicken: For oven baking, arrange the coated chicken on a lightly oiled rack set over a baking tray, spacing evenly. Spray tops with olive oil and bake for 16–18 minutes, flipping halfway and spraying again, until golden and cooked through. Do not exceed 22 minutes to avoid drying out. For air fryer, spray the basket with oil, arrange the chicken in a single layer, spray tops with oil, then cook for 10–12 minutes, flipping and re-spraying once, until crisp and golden. Do not exceed 18 minutes.
- Make the garlic butter: Combine melted butter, minced garlic, salt, and parsley in a small bowl.
- Finish the chicken: Once cooked, brush the chicken tenders generously with the garlic butter mixture and immediately sprinkle with grated Parmesan. The residual heat will melt the cheese slightly.
- Prepare the cos salad: Toss the lettuce strips with extra-virgin olive oil, lemon juice, salt, and pepper just before serving.
- Serve: Plate the garlic Parmesan chicken tenders alongside the dipping sauce, fresh cos salad, fries of choice, and lemon wedges for squeezing.
Notes
- Ensure the oven is fully preheated before baking to achieve maximum crispiness.
- Do not overcook the chicken tenders to prevent dryness; monitor closely especially near the end of cooking time.
- Press the breadcrumbs firmly onto the chicken to create a crunchy coating that holds during cooking.
- Use fresh garlic in the garlic butter for the best flavor.
- For extra crispiness, use a wire rack when baking the tenders in the oven.
- The dipping sauce can be prepared ahead of time and refrigerated.
- Substitute gluten-free breadcrumbs and flour if needed to accommodate gluten intolerance.
