Let’s be honest: most homemade chicken tenders are boring. Dry. Bland. Sad.
These are not those. These are garlic butter-drenched, Parmesan-crusted, crispy-on-the-outside-juicy-on-the-inside tenders. Baked or fried (your call). Ready in 25 minutes. Good enough for adults. Loved by kids. Make a double batch. Trust me.
Step-by-Step Instructions
Preheat and Prep
Preheat oven to 425°F (220°C) for baking. Line a baking sheet with foil and place a wire rack on top.
Pat chicken tenders dry with paper towels.
Set Up Breading Station
Three shallow bowls: flour (seasoned with salt/pepper), beaten eggs, and panko + Parmesan + garlic powder + onion powder mixed together.
Dredge each tender in flour → dip in egg → coat in panko mixture, pressing firmly.
Cook
Bake: Place tenders on wire rack. Spray with oil. Bake for 12-15 minutes, flipping halfway, until golden and cooked through.
Fry: Heat ½ inch oil in skillet to 350°F. Fry 3-4 minutes per side.
Air fry: 375°F for 8-10 minutes, shaking halfway.
Make Garlic Butter
While tenders cook, melt butter in a small pan. Add garlic and cook 1 minute.
Stir in parsley.
Finish and Serve
Place hot tenders in a bowl. Drizzle with garlic butter. Toss gently.
Sprinkle with extra Parmesan. Serve with ranch, marinara, or honey mustard.
Summary
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Yield: 12-16 tenders
Difficulty: Easy
Storage Notes
- Fridge: Cooked tenders keep for 4 days in an airtight container.
- Freezer: Freeze uncooked breaded tenders for up to 3 months. Bake from frozen (add 5-10 minutes).
- Reheat: Air fryer at 375°F for 5 minutes or oven at 400°F for 8 minutes.
- Don’t microwave: You’ll get sad, rubbery tenders. Don’t do it.
