Delicious chicken tenders that have been coated in a mixture of garlic, parmesan, and panko and then baked until the coating is perfectly crispy. This is the kind of lunch that everyone in the family will enjoy.
My children are big fans of chicken! Easy recipes like this one and the one I use to make chicken tenders are ideal for those times when you need a quick meal for lunch or a snack after school.
Homemade Garlic Parmesan Chicken Tenders
Our family has a strong preference for chicken tenders and breaded chicken as a meal option.
Panko is the “special ingredient” that makes these tenders stand out. Panko is what I use in place of breadcrumbs or plain flour. You may find panko in the section of the grocery store that is dedicated to Asian foods. This ingredient is commonly used in Japanese cuisine. Because of its airier and finer consistency, panko is, hands down, my go-to choice for breadcrumbs instead of normal crumbs. In comparison to breadcrumbs, the final product is crispier and crunchier as a result of using this method. Particularly useful when roasting chicken rather than frying it, panko breadcrumbs make all the difference in the world.
Chicken Tender Ingredients
- Chicken Tenders: Chicken breasts without a bone are much simpler to trim and prepare than those with bones.
- White Flour: The chicken will coast on this.
- Salt and Pepper: A seasoning and something for the taste.
- Olive Oil: When baked, it produces a surface that is crisp.
- Garlic: Garlic that has been minced is optimal and contributes flavor.
- Basil: Dried basil adds a delicate flavor that everyone likes in their seasoning.
- Paprika: Add this to your chicken tenders if you like a little kick in your food.
- Panko: It provides the breaded thickness as well as the crunch on the exterior.
- Parmesan Cheese: These chicken tenders taste best when topped with cheese.
- Fry Sauce: My unique fry sauce is a delectable condiment that may be used as a dip.
Instructions for Cooking Chicken Tenders
- Make the chicken as follows: Turn the oven temperature up to 400 degrees Fahrenheit. Reduce the amount of fat on the tenders.
- Dip chicken: Put three bowls on the table. One should be stuffed with white flour, approximately a quarter of a teaspoon of pepper, and about half a teaspoon of salt. Stir,
- Stir together: The next bowl should have garlic that has been minced and either olive oil or butter.
- Add seasoning: Put the parmesan cheese, basil, paprika, and panko towards the very end. Stir. First, coat the chicken tenders in the flour mixture, then in the garlic oil, and finally in the panko mixture, making sure that each piece is coated equally and completely.
- Cook chicken tenders: After positioning the tenders on the baking sheet, transfer the tray to the oven. Start by cooking the tenders for 15 minutes, then flip them over and continue cooking for another 5–8 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Serve: Take out and savor right away with the included dipping sauce!
Dipping Sauces
We can’t get enough of dipping our chicken tenders into any and all of the sauces. Personally, I prefer sauces that are rich and creamy, but my children prefer sauces that are sweet and spicy. It is a lot of fun to combine different kinds of sauces in order to come up with brand new favorites. Near the deli department of our neighborhood grocery shop is where I discovered this seasoned honey mustard sauce.
These are some of our go-to accompaniments for these chicken tenders, and we hope you enjoy them:
- Ketchup: Always a timeless choice.
- Honey Mustard: A touch of sweetness and sourness.
- Homemade Barbecue Sauce: Rich and velvety, with just a touch of warming spice.
- Fry Sauce: The unanimous recommendation for the family.
- Dressing made with ranch: Deliciously creamy, and a perennial hit with the young ones.
How to store
These are great for storage and may be kept for a considerable amount of time in either the freezer or the refrigerator without losing their quality. The meal can be easily reheated for lunch or snacks whenever they are required.
- Refrigerator: After they have been totally cooled, place them in a ziplock bag and keep them in the refrigerator for anywhere between three and five days. The oven is the preferred method for rewarming; however, the microwave can also be used.
- Freeze: Once they have been cooled, spread them out on a sheet pan and set them in the freezer for around 20 to 30 minutes. After it has been frozen, place it in a bag that can be sealed, such as a freezer bag, and keep it in the freezer for three months. removing chicken from the dish as needed and rewarming it in the oven or microwave.
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