Serves 10
40 min
Garlic-Parmesan Chicken Tenders
Recipe GLPR345f7329fb8b0e
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.
