Description
These Baked Garlic Parmesan Chicken Tenders are a crispy, flavorful, and healthier alternative to fried chicken. Coated in a seasoned panko breadcrumb crust and finished with a garlic butter and parmesan topping, these tenders are baked or air fried to perfection. Served with a zesty dipping sauce, fresh cos lettuce salad, and crispy fries, this dish makes a delicious and satisfying meal perfect for lunch or dinner.
Ingredients
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
Crumb Mixture
- 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
Coating & Chicken
- 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 Topping
- 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 (Romaine) 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
Side and Garnish
- Air fryer chips, crispy oven fries or freezer fries
- Lemon wedges
Instructions
- Preheat the oven or air fryer – If using an oven, preheat to 220°C (425°F) (200°C fan/400°F fan-forced) and allow it to heat fully for 10–15 minutes for the crispiest results. If using an 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, lemon juice, chopped flat-leaf parsley, chives, sea salt flakes, and freshly cracked black pepper. Whisk together until smooth and well blended. Set aside.
- Prepare the crumb – In a shallow bowl, mix the panko breadcrumbs with garlic powder, sweet paprika, sea salt flakes, and freshly cracked black pepper. Separately, place the plain flour in one bowl and the whisked eggs in another bowl for dipping the chicken.
- Coat the chicken – Take each chicken tender and first dust it thoroughly with plain flour, then dip it into the whisked eggs, and finally coat it evenly with the seasoned panko breadcrumb mixture, pressing firmly to ensure the crumbs adhere well.
- Bake or air fry – For oven: Place the coated chicken pieces on a lightly oiled wire rack set over a baking tray or directly on a heavily oiled unlined tray. Space the pieces evenly and spray the tops with olive oil spray. Bake for 16–18 minutes, flipping once halfway through and spraying again with oil, until golden and cooked through. Avoid baking longer than 22 minutes to prevent drying out.
For air fryer: Spray the air fryer basket with oil, arrange the chicken in a single layer, and spray the tops with oil. Cook at 200°C for 10–12 minutes, flipping and spraying halfway through. Do not exceed 18 minutes to keep them juicy and crispy. - Make the garlic butter – While the chicken cooks, mix together melted unsalted butter, minced garlic, sea salt flakes, and chopped flat-leaf parsley in a small bowl.
- Finish the chicken – Once cooked and golden, immediately brush the chicken tenders generously with the garlic butter mixture. Then sprinkle freshly grated parmesan on top so the heat slightly melts the cheese, helping it stick to the crust.
- Make the cos salad – Just before serving, toss the cos (romaine) lettuce strips with extra-virgin olive oil, fresh lemon juice, sea salt flakes, and freshly cracked black pepper to create a fresh, tangy salad.
- Serve – Plate the garlic parmesan chicken tenders alongside a bowl of the prepared dipping sauce, cos salad, your choice of air fryer chips, crispy oven fries or freezer fries, and lemon wedges for squeezing over. Enjoy your flavorful, crispy meal!
Notes
- For the crispiest chicken tenders, ensure your oven is fully preheated before baking.
- You can substitute Greek yoghurt with sour cream for the dipping sauce based on personal preference.
- Press the breadcrumbs firmly onto the chicken to ensure they adhere and create a crunchy coating.
- Do not overcook the chicken tenders to prevent dryness; cook just until golden and cooked through.
- The garlic butter and parmesan topping adds rich flavor and a delicious finishing touch.
- Serve immediately after baking for optimal crispness.
- This recipe works well with both oven and air fryer methods.
