These Garlic Parmesan Chicken Tenders are like a super quick and tasty meal.

They’re awesome for those busy school nights when you want something yummy but don’t want to spend forever cooking.

I think they’re perfect when you want something crispy and full of flavor. And, they’re great for everyone, whether it’s your family or friends hanging out.

What’s cool about them is the mix of garlic, cheese, and that perfect crunch.

Recipe Overview

These tenders are like chicken strips covered in a tasty breadcrumb mix. Then, you bake them or air-fry them until they’re golden and crispy.

Parmesan cheese, garlic powder, and other spices make a yummy crust.

You can eat these with your favorite dips, like honey mustard, ranch, or even tomato sauce. You can also put them in wraps, salads, or on pasta.

You can change them up easily. If you like spicy food, add some red pepper flakes. Or, try Italian seasoning or smoked paprika for a different taste.

Ingredients for Garlic Parmesan Chicken Tenders

1 ½ pounds of chicken breast (without bones or skin), cut into strips
1 cup of panko bread crumbs (they make it extra crispy!)
½ cup of Parmesan cheese (the grated kind)
1 teaspoon of garlic powder
1 teaspoon of onion powder
½ teaspoon of dried oregano
½ teaspoon of dried basil
¼ teaspoon of salt
¼ teaspoon of black pepper
2 big eggs, mixed up
¼ cup of flour (the regular kind)
Cooking spray (like olive oil or avocado oil)

Some tips about the ingredients: I like to use fresh chicken, but frozen works too, just make sure it’s not frozen when you start.

Freshly grated Parmesan cheese tastes best, but the kind you buy already grated is okay too.

If you don’t have panko, regular breadcrumbs are fine, but panko makes it crunchier.

The flour helps the egg stick to the chicken.

Step-by-Step Instructions

First, turn on your oven to 400°F (that’s 200°C). If you have an air fryer, turn it on to 375°F (190°C).
Get three plates or bowls. Put flour on the first one. Mix the eggs in the second one.
On the third plate, mix the panko bread crumbs, Parmesan cheese, garlic powder, onion powder, oregano, basil, salt, and pepper. Mix it all up!
Take each chicken strip and roll it in the flour. Shake off any extra flour.
Next, dip it in the egg so it’s all covered.
Then, roll it in the breadcrumb mix. Press a little so the crumbs stick.
If you’re baking, put the chicken on a baking sheet with parchment paper. Spray them with cooking spray. This makes them golden brown.
Bake for 20-25 minutes, or until the chicken is cooked. You might want to turn them over halfway so they get crispy on both sides.
If you’re using an air fryer, put the chicken in the basket in one layer (you might have to do it in batches). Spray with cooking spray.
Air fry for 10-12 minutes, turning them over halfway. They’re done when they’re cooked and crispy. The chicken should be 165°F (74°C) inside.
Let them cool down a bit before you eat them.

Variations & Tips

Want it spicy? Add a little cayenne pepper or red pepper flakes to the breadcrumbs.
Add more herbs: Try different herbs like Italian seasoning, dried parsley, or thyme.
Make it early: You can put the breading on the chicken and keep it in the fridge for up to a day before cooking.
Leftovers: Keep leftovers in a container in the fridge for up to 3 days.
Reheating: Use the oven or air fryer to make them crispy again. The microwave can make them soggy. Bake at 350°F (175°C) for about 10 minutes, or air fry at 350°F (175°C) for about 5 minutes.
Eating them: Use your favorite dips like honey mustard, ranch, BBQ sauce, or marinara sauce. They’re also yummy on salads or pasta.

Key Details for Garlic Parmesan Chicken Tenders

Prep time: 15 minutes (getting everything ready)
Cook time: 20-25 minutes (oven) or 10-12 minutes (air fryer)
Total time: 35-40 minutes
Servings: 4-6 people
Stuff you’ll need: Three plates or bowls, baking sheet (if baking), air fryer (if you have one), parchment paper (it helps!)

FAQ

How do I know when the chicken is done?

The best way is to use a meat thermometer. It should be 165°F (74°C) inside. If you don’t have one, cut a piece open – the juice should be clear, and the meat should be white, not pink.

Can I use chicken thighs?

Yes, but they might take a little longer to cook. Use a thermometer to make sure they’re 165°F (74°C).

Can I make these without gluten?

Sure! Use gluten-free flour and gluten-free panko bread crumbs.

The breading is coming off. What’s wrong?

Make sure you shake off the extra flour. Also, make sure the chicken is all covered in egg before you put the breadcrumbs on. Press the breadcrumbs on a little.

Can I freeze these?

Yes, you can freeze them before or after cooking. To freeze them uncooked, put them on a baking sheet and freeze. Then, put them in a freezer bag. To freeze cooked ones, let them cool down first. They can stay in the freezer for 2-3 months.

What’s the best way to get the chicken ready?

Use a clean cutting board and knife. Make sure the raw chicken is patted dry with a clean paper towel before you start to coat the strips.

Garlic Parmesan Chicken Tenders

Crispy and flavorful Garlic Parmesan Chicken Tenders, perfect for a quick and tasty meal. Made with a delicious breadcrumb coating and baked or air-fried to golden perfection.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Dish

Cuisine American

Servings 4 servings

Calories 350 kcal

Ingredients

1 ½ pounds chicken breast boneless, skinless, cut into strips
1 cup panko bread crumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon black pepper
2 large eggs beaten
¼ cup all-purpose flour
Cooking spray olive oil or avocado oil

Instructions

Preheat oven to 400°F (200°C) or air fryer to 375°F (190°C).
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko bread crumbs, Parmesan cheese, garlic powder, onion powder, oregano, basil, salt, and pepper mixed together.
Dredge each chicken strip in flour, shaking off excess.
Dip floured chicken in beaten egg, ensuring it's fully coated.
Roll chicken in the breadcrumb mixture, pressing gently to adhere.
For baking: Place chicken on a parchment-lined baking sheet and spray with cooking spray. Bake for 20-25 minutes, flipping halfway through, until cooked through and golden brown.
For air frying: Place chicken in air fryer basket in a single layer (cook in batches if needed) and spray with cooking spray. Air fry for 10-12 minutes, flipping halfway through, until cooked through and crispy. Ensure chicken reaches an internal temperature of 165°F (74°C).
Let chicken tenders cool slightly before serving.