Description
Crispy, flavorful Baked Garlic Parmesan Chicken Tenders served with a tangy dip, fresh cos salad, and your choice of crispy fries. This easy recipe features golden breaded chicken boosted with garlic and parmesan, baked or air fried to perfection for a healthier twist on classic chicken tenders.
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 & Crumb Mixture
- 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
- 600 g (1 lb 5 oz) chicken tenderloins (mini fillets) or sliced boneless, skinless breast
- Olive oil spray (for cooking)
Garlic Butter
- 50 g (1¾ oz) unsalted butter, melted
- 1 tsp freshly minced garlic
- ¼ tsp sea salt flakes
- 1 tbsp finely chopped flat-leaf parsley
Finishing
- ¼ cup (25 g) freshly grated parmesan (for sprinkling after baking)
Cos 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
- Air fryer chips, crispy oven fries or freezer fries
- Lemon wedges
Instructions
- Preheat the oven or air fryer – Preheat oven to 220°C (425°F) (200°C fan/400°F fan-forced) and allow it to heat for 10–15 minutes after reaching temperature to ensure crisp results. If using an air fryer, preheat to 200°C (400°F) for 3 minutes.
- Make the dipping sauce – In a small bowl, combine mayonnaise, Greek yoghurt or sour cream, freshly minced garlic, lemon juice, chopped parsley, chives, sea salt, and black pepper. Stir until smooth and well blended.
- Prepare the crumb – In a shallow bowl, mix panko, garlic powder, paprika, salt, and pepper. Place the flour and whisked eggs each in separate bowls for coating.
- Coat the chicken – Lightly dust each chicken tender with flour, dip into the whisked eggs, then press firmly into the breadcrumb mixture to coat evenly.
- Bake or air fry – For oven: Place chicken tenders on a lightly oiled rack set over a baking tray or use a lightly oiled heavy tray. Space evenly and spray tops with olive oil. Bake for 16–18 minutes, flipping once halfway through and spraying again, until golden and cooked through; avoid exceeding 22 minutes to prevent drying out. For air fryer: Spray basket with oil and arrange chicken in a single layer. Spray tops with oil and cook for 10–12 minutes, flipping once halfway and spraying oil again, until crispy and golden. Do not cook longer than 18 minutes.
- Make the garlic butter – In a small bowl, combine melted butter, minced garlic, sea salt flakes, and chopped parsley.
- Finish the chicken – Once cooked, brush chicken tenders generously with the garlic butter, then immediately sprinkle evenly with grated parmesan so it melts slightly into the coating.
- Make the cos salad – Toss lettuce strips with extra-virgin olive oil, lemon juice, sea salt, and freshly cracked black pepper just before serving to keep salad fresh.
- Serve – Plate the garlic parmesan chicken tenders with the dipping sauce, fresh cos salad, fries (air fryer chips, oven fries, or freezer fries), and lemon wedges for squeezing.
Notes
- Ensure the oven is fully preheated to achieve a crispy coating on the chicken tenders.
- Do not overcook the chicken to keep it juicy; monitor baking or air frying times closely.
- Press breadcrumbs firmly onto chicken for best coating adhesion.
- Use freshly grated parmesan for optimal melting and flavor.
- Serve immediately after brushing garlic butter and sprinkling cheese for best taste and texture.
