Garlic-Parmesan Chicken Tenders

Name: Garlic-Parmesan Chicken Tenders
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Ingredients: 2 pounds boneless, skinless chicken breasts; 1 teaspoon kosher salt, divided; 3/4 cup mayonnaise; 2 teaspoons garlic powder; 2 tablespoons all-purpose flour; 1 cup finely grated Parmesan cheese; 1 1/2 cups panko bread crumbs; 1 large egg

Recipe GLPR345f7329fb8b0e

Main Course

40 min

323 cal

Servings: 10

Oven

SNAP eligible

Crispy panko-crusted chicken tenders infused with garlic and Parmesan cheese. These golden, flavorful strips are seasoned with garlic powder and coated in a mayonnaise mixture before breading, creating a tender interior with an irresistible savory crust. Perfect as an appetizer or main course.

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Ingredients

2 pounds boneless, skinless chicken breasts

1 teaspoon kosher salt, divided

3/4 cup mayonnaise

2 teaspoons garlic powder

2 tablespoons all-purpose flour

1 cup finely grated Parmesan cheese

1 1/2 cups panko bread crumbs

1 large egg

Directions

Preheat your oven to 400°F. Pat the chicken breasts dry with paper towels, then cut them lengthwise into 1/2-inch-thick strips, creating tenders of even thickness. Season the chicken strips on both sides with 1/2 teaspoon of the kosher salt.
In a shallow bowl, whisk together the mayonnaise and garlic powder until well combined. In another shallow bowl, mix the flour with the remaining 1/2 teaspoon of salt. In a third shallow bowl, combine the panko bread crumbs and finely grated Parmesan cheese.
Crack the egg into a small bowl and beat it lightly with a fork until the white and yolk are fully incorporated.
Working with one chicken tender at a time, first coat it lightly in the flour mixture, shaking off any excess. Then dip it into the beaten egg, allowing excess to drip off. Finally, press it firmly into the panko-Parmesan mixture, coating all sides evenly. Place the breaded tender on a parchment-lined baking sheet. Repeat with the remaining chicken strips.
Once all tenders are coated and arranged on the baking sheet in a single layer (without overlapping), transfer to the preheated oven. Bake for 18-22 minutes, until the coating is golden brown and the internal temperature of the chicken reaches 165°F when measured with a meat thermometer at the thickest part.
Remove the chicken tenders from the oven and let them rest for 2-3 minutes before serving. Serve while warm with your choice of dipping sauce.

Comments

Grocery List Plus Editorial Staff4

This is a solid weeknight staple that hits the basics right. All ingredients are standard stock at every Charlotte chain—no special stops needed—and the cost per serving runs around $1.50–$1.75 depending on chicken sales, making it genuinely affordable for a family of ten. The stated 40 minutes is honest; you're looking at 10 minutes prep (pounding and breading) plus 30 minutes in the oven, which is realistic. The main limitation is that these don't reheat particularly well—the panko coating loses crispness by the next day, so it's really a same-night dish, and there's no built-in vegetable or starch to round out the meal, leaving you to plan sides separately.