Garlic Parmesan Chicken Tenders

If you love crispy chicken tenders and garlic bread, this is the recipe to make next. These garlic parmesan chicken tenders are coated in crunchy panko, tossed in buttery garlic, and finished with lots of fresh Parmesan for an easy dinner that tastes seriously addictive. They’re perfect for weeknights, game day, or anytime you want a comforting homemade recipe that feels a little over the top in the best way. Add your favorite dipping sauce and don’t count on leftovers.

Why You’ll Love These Garlic Parmesan Chicken Tenders

I've also found this to be a really reliable recipe to make at home. Since chicken tenders cook quickly and evenly, they’re much easier to get right than larger cuts of chicken. And because you toss them in the garlic Parmesan mixture right before serving, they stay crispy while still getting all that buttery, cheesy flavor on the outside.

Ingredients You Need

Chicken:

• 2 lb chicken tenderloins
• Salt, to taste
• 1 tablespoon garlic powder
• 1 teaspoon black pepper

Dry Batter:

• 2 cups all-purpose flour
• Salt, to taste
• 1 tablespoon garlic powder
• 1 teaspoon black pepper

Egg Mixture:

• 2 eggs
• 2 to 3 tablespoon water

Breadcrumb Coating:

• 2 cups panko breadcrumbs

Garlic Parmesan Butter:

• ½ cup butter
• 4 to 5 cloves garlic, finely chopped
• 2 tablespoon fresh parsley, chopped
• 1 cup Parmesan cheese, freshly grated

For Serving:

• Dipping sauce of choice

Ingredient Notes

• Panko breadcrumbs: Panko is the best choice here because it gives the chicken tenders that extra crispy, airy crunch that feels more like restaurant-style garlic Parmesan chicken instead of a heavier breading.
• Freshly grated Parmesan: Freshly grated Parmesan melts and sticks to the hot tenders much better than pre-shredded cheese. It also gives the finished chicken a sharper, more savory garlic parm flavor.
• Garlic butter: The garlic should be cooked just until fragrant, not browned. Once garlic starts getting too dark, it can turn bitter quickly and change the flavor of the whole sauce.
• Chicken strips: Try to keep the chicken strips close in size so they cook evenly. If some are much thicker than others, they can take longer to cook through, while the thinner ones finish faster.

How to Make Garlic Parmesan Chicken Tenders

Step 1: Season the chicken

Season chicken strips with salt, garlic powder, and black pepper. Toss until evenly coated.

Step 2: Set up breading station

 Take out a large bowl and mix flour, salt, garlic powder, and black pepper. Take out another bowl and beat eggs with 2 to 3 tablespoons of water. Add panko breadcrumbs to a third bowl.

Step 3: Bread the tenders

Coat each chicken piece in flour, dip it in egg, then press it into panko until fully coated. I to use two forks to bread the chicken and have a plate out to put the breaded chicken on.

Step 4: Fry until crispy

Heat oil in a deep pan over medium-high heat. Fry the tenders for about 5 to 6 minutes, turning halfway, until golden and cooked through.

After frying, transfer the garlic parmesan chicken fingers to a wire rack or paper towels to drain any excess oil. I'll put the chicken onto paper towels for a second to soak up the oil, and then move it to a wire rack.

Step 5: Make garlic butter

In a separate pan, melt butter. Add minced garlic and sauté about 1 minute until fragrant. Remove from heat.

Step 6: Toss and finish

Toss the hot crispy chicken tenders in garlic butter. Immediately sprinkle with Parmesan and parsley and toss again lightly to coat. Serve right away with your favorite dipping sauce.

Expert Tips for the Crispiest Garlic Parmesan Chicken

• Pat the chicken dry before seasoning and breading it. Drier chicken helps the coating stick better and gives you a crispier final texture once the tenders are fried. I like to use paper towels to do this.
• Press the panko onto the chicken instead of just rolling it through. That extra step helps the crumbs really adhere to the surface, so the coating stays on better and fries up extra crunchy.
• Use a thermometer if you can. Chicken tenders cook quickly, and they’re best when they’re pulled as soon as they hit 165°F. Cooking them much longer can burn the breading and dry the chicken out fast.
• Fry the tenders in batches and don’t overcrowd the pan. Too many pieces at once can drop the oil temperature and make the coating less crisp, so giving them space really helps. I recommend using two frying pans if you want to cook all of the chicken at once.
• Drain the fried tenders on a wire rack instead of paper towels. A rack lets air circulate around the chicken and helps keep the crust crisp instead of trapping steam underneath.
• Toss the tenders in the garlic butter right before serving. That way, they still get all that buttery garlic Parmesan flavor, but the coating stays crisp instead of softening too early.

Dipping Sauce Ideas For Garlic Parmesan Chicken Tenders

These garlic Parmesan chicken tenders are packed with flavor on their own, but the right dipping sauce makes them even better.

• Ketchup: A classic choice and the most popular one with kids.
• Ranch: The perfect choice to complement the rich garlic Parmesan coating and always works with crispy chicken. My Wingstop ranch is a great homemade option.
• Smash burger sauce: A fun option if you want something creamy, tangy, and a little more savory.
• Campfire sauce: Great if you want a smoky, slightly sweet dipping sauce that adds even more bold flavor. It's more flavorful than a plain BBQ sauce.
• Honey mustard: Perfect if you like that sweet and tangy contrast with the salty, buttery chicken tenders.

Garlic Parmesan Chicken Tenders FAQs

More Viral Recipes to Try

• Chicken Alfredo garlic bread
• Mac and cheese lasagna
• In-N-Out burger bowls
• Crispy chicken loaded fries
• Stuffed sweet potatoes

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Yield: 4 servings

Garlic Parmesan Chicken Tenders

Print

If you love crispy chicken tenders and garlic bread, this is the recipe to make next. These garlic parmesan chicken tenders are coated in crunchy panko, tossed in buttery garlic, and finished with lots of fresh Parmesan for an easy dinner that tastes seriously addictive. They’re perfect for weeknights, game day, or anytime you want a comforting homemade recipe that feels a little over the top in the best way. Add your favorite dipping sauce and don’t count on leftovers.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

Chicken:

• 2 lb chicken tenderloins
• Salt, to taste
• 1 tablespoon garlic powder
• 1 teaspoon black pepper

Dry Batter:

• 2 cups all-purpose flour
• Salt, to taste
• 1 tablespoon garlic powder
• 1 teaspoon black pepper

Egg Mixture:

• 2 eggs
• 2 to 3 tablespoon water

Breadcrumb Coating:

• 2 cups panko breadcrumbs

Garlic Parmesan Butter:

• ½ cup butter
• 4 to 5 cloves garlic, finely chopped
• 2 tablespoon fresh parsley, chopped
• 1 cup Parmesan cheese, freshly grated

Instructions

1. Season the chicken strips with salt, garlic powder, and black pepper, mixing well so everything is evenly coated.
2. In one bowl, combine the flour with a pinch of salt, garlic powder, and black pepper. In a second bowl, beat the eggs. Add the panko breadcrumbs to a third bowl.
3. Take each piece of chicken and coat it in the flour mixture first, then dip it into the eggs, and finally press it into the breadcrumbs until fully coated.
4. Heat oil in a deep pan over medium-high heat. Fry the chicken strips for about 5–6 minutes, turning halfway through, until they’re golden, crispy, and cooked through.
5. In a separate pan, melt the butter, then add the minced garlic and sauté for about a minute until fragrant. Remove from heat.
6. Toss the crispy chicken in the garlic butter, then finish with freshly grated Parmesan and chopped parsley. Serve right away with your favorite dipping sauce.

Nutrition Information:

Serving Size:

¼ lb chicken
Amount Per Serving: Calories: 400Total Fat: 12gSaturated Fat: 4gUnsaturated Fat: 3gCarbohydrates: 38gFiber: 2gSugar: 3gProtein: 35g