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Garlic Parmesan Chicken Tenders

These Garlic Parmesan Chicken Tenders are crispy, cheesy, and packed with garlic flavor. Perfect for a quick weeknight dinner or crowd-pleasing appetizer!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 pound Chicken Tenders fresh, high-quality
  • 1 cup Breadcrumbs plain or Italian seasoned; panko can be used for extra crunch
  • 1/2 cup Grated Parmesan Cheese freshly grated preferred
  • 3 cloves Garlic minced, fresh
  • 1 teaspoon Dried Italian Herbs blend of oregano, basil, thyme, and rosemary
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 large Eggs beaten
  • 1/4 cup Olive Oil extra virgin, for frying

Instructions

Prepare the Coating

  • In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, minced garlic, dried Italian herbs, salt, and black pepper. Mix thoroughly to distribute flavors evenly.

Beat the Eggs

  • In a separate bowl, beat the two large eggs until smooth. This will hold the coating onto the chicken tenders.

Coat the Chicken

  • Dip each chicken tender first into the beaten eggs, letting excess drip off. Then press into the breadcrumb mixture, coating fully on all sides. Set aside on a plate.

Cook the Tenders

  • Heat 1/4 cup olive oil in a large skillet over medium heat until hot but not smoking. Place tenders in skillet without overcrowding.
  • Cook about 3-4 minutes per side until coating is golden brown and chicken is cooked through (165°F internal temperature). Use tongs to flip carefully.

Drain and Serve

  • Transfer cooked tenders to a paper towel-lined plate to drain excess oil. Serve immediately with dipping sauces or fresh salad.

Equipment

  • Mixing bowls
  • Shallow dish or plate
  • Skillet or frying pan
  • Tongs
  • Paper Towels
  • Measuring cups and spoons

Notes

  • Press the breadcrumb mixture firmly onto the chicken to prevent the coating from falling off during cooking.
  • Use a meat thermometer to avoid overcooking and drying out the chicken tenders.
  • If oil smokes or browns too quickly, lower the heat to cook evenly and prevent burning.
  • Drain tenders on paper towels or a wire rack after frying to keep them crispy.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.