Garlic Parmesan Chicken Tenders: Crispy & Quick Tips, FAQ & printable recipe

Tips for success

For an extra-crispy crust, let the breaded tenders rest for 10-15 minutes before frying. This helps the coating adhere better and prevents it from falling off during cooking. You can also double-coat by dipping in egg and panko twice for an even thicker crunch.

To keep the tenders warm while frying in batches, place them on a wire rack set over a baking sheet in a 200°F (95°C) oven. This keeps them crispy without steaming.

If you prefer a spicier kick, add a pinch of cayenne pepper to the flour mixture or serve with a sriracha mayo instead of chili sauce.

Variations

• Spicy Buffalo: Omit the garlic butter and toss the fried tenders in a mixture of melted butter and hot sauce (1/2 cup hot sauce, 3 tbsp butter). Sprinkle with blue cheese crumbles and serve with ranch dressing.
• Lemon Herb: Add 1 tsp lemon zest and 1 tbsp fresh thyme to the flour mixture. After frying, toss with melted butter, lemon juice, and chopped parsley instead of garlic butter.
• Parmesan-Crusted: Mix 1/2 cup grated Parmesan into the panko breadcrumbs for an extra cheesy crust. Reduce the Parmesan in the garlic butter sauce to 1/4 cup.
• Honey Mustard Glaze: Instead of garlic butter, toss the fried tenders in a mixture of 1/4 cup honey, 2 tbsp Dijon mustard, and 1 tbsp apple cider vinegar. Serve with extra honey mustard for dipping.

Storage and make-ahead

Fridge

Store leftover tenders in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispiness.

Freezer

Freeze cooked tenders in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat in a 375°F (190°C) oven for 5-7 minutes until hot and crispy. Avoid microwave.

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5-7 minutes, until heated through and crispy. Avoid microwaving, as it will make the coating soggy.

You can bread the chicken tenders up to a day in advance and keep them covered in the refrigerator. Place them in a single layer on a baking sheet, cover with plastic wrap, and refrigerate.

When ready to cook, proceed with frying as directed, adding a minute or two to the cooking time if the tenders are cold.

Serving ideas

Serve these garlic Parmesan chicken tenders as a main dish with a side of roasted vegetables, a simple green salad, or mashed potatoes.

They also make a fantastic appetizer for parties—just cut the tenders into bite-sized pieces and serve with toothpicks and extra chili sauce for dipping.

For a complete meal, pair them with a creamy coleslaw or garlic bread.

The tangy chili sauce cuts through the richness of the butter and cheese, while the crispy texture is satisfying on its own. These tenders are also great in wraps or on top of a Caesar salad.

Frequently asked questions

Recipe card

Garlic Parmesan Chicken Tenders: Crispy & Quick

Prep 15 minCook 10 minTotal 25 minServes 4

Ingredients

• 1 lb chicken tenders
• 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
• 2 cups vegetable oil, for frying
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1/2 cup chili sauce, for dipping

Instructions

1. Set up three shallow bowls. In the first, whisk together the flour, salt, black pepper, and garlic powder. In the second, beat the eggs until frothy. Place the panko breadcrumbs in the third bowl. Pat the chicken tenders dry with paper towels. Working one at a time, dredge each tender in the flour mixture, shaking off excess, then dip in the egg, letting any excess drip off, and finally press into the panko, coating evenly. Place the breaded tenders on a plate while you heat the oil.
2. Pour the vegetable oil into a large skillet or Dutch oven, about 1/2 inch deep. Heat over medium-high until the oil reaches 350°F (175°C) on a candy thermometer. If you don't have a thermometer, a pinch of panko dropped into the oil should sizzle immediately.
3. Carefully place a few breaded tenders into the hot oil in a single layer, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through. Use tongs to turn them gently. The internal temperature of the chicken should reach 165°F (74°C) when checked with an instant-read thermometer. Transfer the fried tenders to a paper towel-lined plate to drain.
4. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently. Be careful not to brown the garlic too much. Remove the skillet from the heat.
5. Add the fried chicken tenders to the skillet with the garlic butter. Sprinkle with the grated Parmesan cheese and chopped parsley. Toss everything together gently until the tenders are evenly coated with the buttery, cheesy mixture. The residual heat will melt the cheese and create a glossy coating.
6. Transfer the garlic Parmesan chicken tenders to a serving platter. Serve immediately with a bowl of chili sauce for dipping. The tenders are best enjoyed hot and crispy.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

580

Protein

35 g

Carbohydrates

30 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.