How do I ensure the coating sticks well to the chicken?

Pat the chicken tenders dry before dipping them in the wet mixture, then press firmly into the breadcrumb mixture for an even, crunchy coating.

Can I make the tenders extra crispy?

For extra crispiness, broil the tenders for 1-2 minutes after baking until golden and crunchy on top.

Regular breadcrumbs work well as a substitute, though panko provides a lighter, crunchier texture.

Brushing garlic butter adds rich flavor and moisture, enhancing the taste and helping the crust brown beautifully.

Marinara, ranch, and honey mustard sauces complement the savory garlic-Parmesan flavors nicely.

Crispy, flavorful chicken tenders coated in a savory garlic-Parmesan crust, perfect for a family dinner or appetizer.

This recipe has become a staple in our household for quick weeknight dinners everyone enjoys.

Chicken: 1 ½ lbs (680 g) chicken tenders
Breading: 1 cup (60 g) panko breadcrumbs , ½ cup (40 g) grated Parmesan cheese , 1 tsp dried Italian herbs , ½ tsp paprika , ½ tsp salt , ¼ tsp black pepper
Wet Mixture: 2 large eggs , 2 tbsp (30 ml) milk , 1 tbsp (15 g) Dijon mustard
Garlic Butter: 3 tbsp (45 g) unsalted butter , melted , 3 cloves garlic , finely minced
For Serving: Lemon wedges (optional) , Fresh parsley , chopped (optional)

Preheat Oven:: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare Breading:: In a shallow bowl , combine panko breadcrumbs , Parmesan cheese , Italian herbs , paprika , salt , and black pepper.
Prepare Wet Mixture:: In a second bowl , whisk together the eggs , milk , and Dijon mustard.
Make Garlic Butter:: In a small bowl , mix the melted butter and minced garlic.
Coat Chicken:: Pat chicken tenders dry with paper towels. Dip each tender first in the egg mixture , then in the breadcrumb mixture , pressing lightly to adhere.
Arrange on Sheet:: Arrange breaded tenders on the prepared baking sheet. Drizzle or brush each tender with the garlic butter mixture.
Bake:: Bake for 18 20 minutes , turning halfway through , until golden brown and cooked through (internal temperature 165°F/74°C).
Serve:: Serve hot , garnished with fresh parsley and lemon wedges if desired.

My family looks forward to these chicken tenders during dinner especially when paired with fresh parsley and lemon wedges.

Delicious with marinara , ranch , or honey mustard dipping sauces. Use a pastry brush for even garlic butter coating.

Contains Eggs , Milk (Parmesan , butter) , Wheat (panko breadcrumbs). Always check labels for possible nut traces in packaged breadcrumbs.

Per serving : Calories 375 , Total Fat 17 g , Carbohydrates 16 g , Protein 39 g

Try this recipe for a delicious , crispy chicken meal that your family will love every time.

→ How do I ensure the coating sticks well to the chicken?: Pat the chicken tenders dry before dipping them in the wet mixture, then press firmly into the breadcrumb mixture for an even, crunchy coating.
→ Can I make the tenders extra crispy?: For extra crispiness, broil the tenders for 1-2 minutes after baking until golden and crunchy on top.
→ What can I use as a substitute for panko breadcrumbs?: Regular breadcrumbs work well as a substitute, though panko provides a lighter, crunchier texture.
→ Is the garlic butter necessary?: Brushing garlic butter adds rich flavor and moisture, enhancing the taste and helping the crust brown beautifully.
→ What dipping sauces pair well with these tenders?: Marinara, ranch, and honey mustard sauces complement the savory garlic-Parmesan flavors nicely.