Description
Crispy and flavorful Baked Garlic Parmesan Chicken Tenders coated in a seasoned panko crumb, finished with a garlic butter glaze and parmesan cheese. Served with a fresh cos salad, creamy lemon garlic dipping sauce, and your choice of fries or chips, this recipe offers a delicious and satisfying meal perfect for family dinners or casual gatherings.
Ingredients
Scale
Dipping Sauce
- ½ cup (125 g) mayonnaise
- â…“ 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 and 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
- 600 g (1 lb 5 oz) chicken tenderloins (mini fillets) or sliced boneless, skinless breast
- Olive oil spray (for cooking)
Garlic Butter Topping
- 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)
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
To Serve
- 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) or 200°C fan (400°F fan-forced) and allow it to heat thoroughly for 10–15 minutes 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, fresh lemon juice, chopped flat-leaf parsley, chives, sea salt, and cracked black pepper. Mix until smooth and set aside.
- Prepare the crumb – In a shallow bowl, mix together the panko breadcrumbs, garlic powder, sweet paprika, sea salt flakes, and freshly cracked black pepper. Set aside. Place the plain flour and whisked eggs in separate bowls for coating.
- Coat the chicken – Lightly dust each chicken tender in the flour, then dip into the whisked eggs, and finally coat thoroughly in the prepared breadcrumb mixture, pressing firmly so the crumb sticks well.
- Bake or air fry the chicken – For the oven: Arrange the coated chicken tenders evenly on a lightly oiled rack set over a tray or a heavy, unlined tray sprayed with olive oil. Spray the tops of the chicken lightly with olive oil. Bake for 16–18 minutes, flipping once halfway through and spraying with oil again until golden and cooked through. Avoid baking longer than 22 minutes to prevent drying out. For the air fryer: Spray the basket with olive oil, arrange the chicken in a single layer, and spray the tops with oil evenly. Cook for 10–12 minutes, flipping once halfway and spraying with oil again until crisp and golden. Do not cook longer than 18 minutes.
- Make the garlic butter – In a small bowl, combine melted unsalted butter, freshly minced garlic, sea salt flakes, and chopped flat-leaf parsley.
- Finish the chicken – Once the chicken is cooked and golden, brush each piece generously with the garlic butter mixture. Immediately sprinkle freshly grated parmesan over the hot chicken so it melts slightly and adheres to the coating.
- Prepare the cos salad – Just before serving, toss the sliced cos (romaine) lettuce with extra-virgin olive oil, fresh lemon juice, sea salt flakes, and freshly cracked black pepper until well combined.
- Serve – Plate the chicken tenders with the prepared dipping sauce, fresh cos salad, fries or chips of your choice, and lemon wedges on the side for squeezing.
Notes
- The recipe can be cooked either in an oven or air fryer depending on your preference and equipment available.
- Preheating the oven thoroughly is essential for achieving a crisp coating on the chicken tenders.
- Do not overcook the chicken tenders to keep them juicy and tender inside.
- You can substitute Greek yoghurt with sour cream in the dipping sauce without altering flavor significantly.
- Using a rack when baking helps excess oil drip away and ensures even cooking.
- Gently pressing the breadcrumbs onto the chicken helps them adhere better and create a crunchier crust.
- Freshly grated parmesan is recommended for the final sprinkle for best melting and flavor.
