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Dinner · Part 1 of 3: Ingredients

Garlic Parmesan Chicken Tenders: Crispy & Quick

By Clara Weller ·

Crispy garlic Parmesan chicken tenders piled on a plate with a bowl of chili sauce for dipping.
Prep
Cook
Total
Serves
4

Crispy on the outside, juicy on the inside, and tossed in a fragrant garlic butter with Parmesan—these chicken tenders are the ultimate quick dinner.

Coated in seasoned panko and fried to golden perfection, they shatter with every bite. A tangy chili sauce on the side adds just the right kick. Ready in under 30 minutes, this recipe is perfect for busy weeknights or a fun appetizer.

These garlic Parmesan chicken tenders are a game-changer. The triple-coating process—flour, egg, panko—creates an incredibly crunchy crust that stays crisp even after being tossed in butter.

The garlic butter sauce is simple but packs a punch, while the Parmesan adds a savory depth that complements the chicken beautifully. Serve them with chili sauce for a sweet-and-spicy contrast that will have everyone reaching for more.

Ingredients

Makes 4 servings · serves 4
  • 1 lb chicken tenders

For dredging

  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 large eggs
  • 1 1/2 cups panko breadcrumbs

For frying

  • 2 cups vegetable oil, for frying

For garlic butter sauce

  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

For serving

  • 1/2 cup chili sauce, for dipping
Contains: gluten, eggs, milk

Why this recipe works

The combination of flour, egg, and panko creates a sturdy, extra-crispy crust. The flour helps the egg adhere, the egg acts as glue, and the panko provides the shattering crunch.

Ready to start cooking right away??? Jump to Part 2 ? Step-by-Step Method ?

Frying at the right temperature ensures the coating turns golden and crisp without absorbing excess oil, keeping the tenders light and crunchy.

Tossing the hot fried tenders in garlic butter and Parmesan is the secret. The residual heat melts the cheese and butter, creating a glossy, flavorful coating that clings to every nook and cranny. The fresh parsley adds a pop of color and a hint of freshness that balances the richness.

Notes and substitutions

Use fresh chicken tenders for the best texture. If using chicken breasts, slice them into uniform strips so they cook evenly. Panko breadcrumbs are essential for that extra-crispy texture—they are coarser than regular breadcrumbs and create a lighter, airier crust.

For the garlic butter, use unsalted butter to control the salt level. Fresh garlic is a must; pre-minced garlic can be more pungent and less sweet.

Grate your own Parmesan for the best flavor and melting properties—pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

  • chicken tenders: boneless, skinless chicken breasts cut into strips
  • panko breadcrumbs: regular breadcrumbs or crushed cornflakes
  • vegetable oil: canola oil or peanut oil
  • chili sauce: sweet chili sauce or hot sauce mixed with honey

Equipment

  • Large skillet or Dutch oven
  • Candy thermometer
  • Three shallow bowls
  • Tongs
  • Paper towels
  • Large bowl

Coming up in Part 2: the method

  1. Prep and Bread · 2 stepsPrepare the Dredging Station · Heat the Oil
  2. Fry and Toss · 3 stepsFry the Chicken Tenders · Make the Garlic Butter Sauce · Toss the Tenders in Garlic Butter
  3. Serve and Enjoy · 1 stepServe with Chili Sauce

Up next · Part 2 of 3

6 steps · 10 min of cooking · what to look for at each stage

Step-by-step instructions (Part 2)