Pin
Juicy chicken tenders with a lemony Parmesan crust are always a win on busy weeknights. The result is crispy and golden chicken with a bright garlic-lemon kick everyone loves. This easy recipe keeps clean up simple and delivers maximum flavor with minimal effort—a real family favorite at my house after a long day.
The first time I made these tenders for a movie night, they disappeared in minutes and I have been asked for them ever since. The aroma of fresh garlic and lemon always brings everyone to the kitchen.
Ingredients
- Large egg: adds richness and helps the breading stick choose a fresh egg for best results
- Olive oil: helps the marinade coat each piece and brings a Mediterranean note use extra virgin for full flavor
- Lemon juice: brightens and tenderizes the meat fresh squeezed gives the cleanest flavor
- Fresh parsley: brings a pop of color and herbiness look for bright green bunches
- Garlic: delivers punchy flavor use fresh cloves and mince very fine
- Salt: seasons every bite go for flaky sea salt if you have it
- Cracked pepper: adds gentle heat coarse ground has the best flavor
- Chicken tenders: the star buy ones that are plump and evenly sized for even cooking
- Panko breadcrumbs: create crispiness look for Japanese style Panko for crunch
- Regular breadcrumbs: stick to the chicken and absorb flavors Italian seasoned adds more depth
- Mild paprika: offers a warm, mild spice rich orange-red paprika is best
- Garlic powder: builds garlicky depth choose blend without additives
- Onion powder: enhances savory taste pure onion powder is best
- Fresh grated Parmesan cheese: gives nutty salty flavor grate it from a real wedge for best results
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius before you start anything else and lightly grease a baking tray with cooking spray or a small amount of oil This ensures the chicken does not stick and that the oven is ready when you need it
- Make the Marinade:
- In a large mixing bowl whisk together the egg olive oil lemon juice chopped parsley freshly minced garlic salt and cracked black pepper Make sure these are very well combined so that every piece of chicken is coated with flavor
- Marinate the Chicken:
- Add the chicken tenders to the bowl Toss them so each piece is covered and let them rest for at least five minutes while you prepare the breading For deeper flavor you can cover and chill them for up to an hour
- Prepare the Breading Mixture:
- In another mixing bowl combine the Panko and regular breadcrumbs along with paprika garlic powder onion powder and the fresh grated Parmesan Mix really well with your hands or a spoon so the flavors are evenly spread
- Bread the Chicken:
- Take each marinated chicken tender and press it into the breadcrumb Parmesan blend Turn and lightly press so every inch is coated well Lay them in a single layer on your prepared baking sheet without crowding
- Bake the Tenders:
- Place the tray in the oven on the middle rack Bake for ten minutes Flip each piece gently using tongs so the coating does not slide off Return to the oven for five to ten more minutes or until the chicken is cooked through to the center
- Broil for Crispiness:
- If you want the coating extra golden and crisp turn on the broiler for the last two or three minutes Keep an eye on them so they do not burn
Pin
Parmesan is my favorite in this recipe because the nutty salty flavor pairs perfectly with lemon and garlic Every time I grate a fresh wedge the kitchen fills with such a rich aroma and it reminds me of making cheesy garlic bread as a kid
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days Reheat them on a baking sheet in a hot oven for ten minutes to crisp them back up Microwaving will soften the crust so it is not recommended unless you are short on time
Ingredient Substitutions
If you do not have Panko breadcrumbs you can use all regular seasoned breadcrumbs though the coating will be a bit softer Swap in Italian parsley if that is what you have or try dill for a twist You can use boneless thighs cut into strips instead of tenders for extra juiciness
Serving Suggestions
Serve these tenders with lemon wedges on the side for extra brightness and your favorite dipping sauces like honey mustard or ranch They make a perfect filling for wraps over salads or even topped on homemade pasta for a complete meal
Pin
A Little History
Baking breaded chicken is a staple in American kitchens and this approach with Parmesan and lemon borrows a little from Italian cuisine The crisp Panko is a Japanese touch that has become popular in Western cooking for adding crunch without frying
Recipe FAQs
- → How do I keep the chicken tenders juicy?
Marinate the chicken in the egg, olive oil, lemon, and garlic mixture to help lock in moisture and flavor before baking.
- → Can I use regular breadcrumbs instead of Panko?
Yes, you can substitute Panko with regular breadcrumbs, though Panko typically gives a crispier texture.
- → Why should I broil the tenders at the end?
Broiling for 2-3 minutes finishes the tenders with a golden, crisper coating, elevating the overall texture.
- → What dipping sauces work well with these tenders?
Lemon garlic Parmesan chicken pairs nicely with ranch, honey mustard, or a simple garlic aioli.
- → Can I prepare these tenders ahead of time?
The chicken can be marinated up to an hour in advance, and breaded tenders can be refrigerated briefly before baking.