Description
Crispy and flavorful Baked Garlic Parmesan Chicken Tenders, coated in a seasoned panko breadcrumb mixture, baked to golden perfection, and finished with garlic butter and freshly grated parmesan. Served with a tangy dipping sauce, fresh cos lettuce salad, and crispy fries for a complete and satisfying meal.
Ingredients
Scale
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
Chicken Coating
- 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
- ½ cup (75 g) plain (all-purpose) flour
- 2 eggs, whisked
Chicken & Cooking
- 600 g (1 lb 5 oz) chicken tenderloins (mini fillets) or sliced boneless, skinless breast
- Olive oil spray (for cooking)
- 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
Sides & Garnish
- Air fryer chips, crispy oven fries or freezer fries
- Lemon wedges
Instructions
- Preheat the oven or air fryer – Preheat your oven to 220°C (425°F) (200°C fan/400°F fan-forced) allowing 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 the mayonnaise, Greek yoghurt or sour cream, minced garlic, lemon juice, parsley, chives, sea salt flakes, and freshly cracked pepper. Mix until smooth and 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. Place the plain flour in a separate shallow bowl and the whisked eggs in another bowl.
- Coat the chicken – Dust each piece of chicken in the flour first, then dip into the whisked eggs, and finally coat thoroughly with the panko breadcrumb mixture, pressing firmly to adhere.
- Bake or air fry – For oven: Arrange the coated chicken tenders on a lightly oiled rack set over a tray or on a heavily oiled, unlined baking tray. Space the pieces evenly and spray the tops with olive oil. Bake for 16–18 minutes, flipping halfway and spraying with oil again, until golden and cooked through. Avoid baking longer than 22 minutes to prevent drying out. For air fryer: Spray the basket with oil and arrange chicken in a single layer. Spray tops with oil. Cook for 10–12 minutes, flipping halfway and spraying with oil again, until crispy and golden. Do not exceed 18 minutes.
- Make the garlic butter – In a small bowl, stir together the melted butter, minced garlic, sea salt flakes, and chopped parsley.
- Finish the chicken – Once cooked and golden, brush the chicken tenders generously with the garlic butter, then immediately sprinkle with freshly grated parmesan. The residual heat will melt the cheese, helping it stick beautifully to the crust.
- Make the cos salad – Just before serving, toss the shredded cos lettuce with extra-virgin olive oil, fresh lemon juice, sea salt flakes, and cracked black pepper to make a fresh, zesty salad.
- Serve – Plate the baked garlic parmesan chicken tenders with the dipping sauce, cos salad, fries of your choice, and lemon wedges for squeezing over.
Notes
- Make sure the oven is fully preheated to achieve the crispiest chicken tenders.
- Do not overcook the chicken to maintain moist and tender meat.
- Using an oil spray helps achieve a crispy crust without extra calories.
- You can substitute Greek yoghurt with sour cream for the dipping sauce.
- Feel free to use frozen fries cooked according to package instructions as a quick side.
- Brush the garlic butter on while the chicken is hot to allow the parmesan to melt perfectly.
