Garlic-Parmesan Chicken Tenders

updated Dec 3, 2020
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Garlic-Parmesan Chicken Tenders
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Garlic parmesan chicken tenders close-up.
Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell

It doesn’t matter how old you are: Chicken tenders are a classic that never go out of style. Between the juicy strips of meat and the crispy-crunchy coating, there’s so much to love. But why stop there? This version mixes sweet garlic powder and a generous helping of nutty Parmesan into the coating for a totally irresistible batch of chicken tenders the whole family will devour.

To make these tenders extra easy, we’ve streamlined the breading process. Instead of setting up a three-bowl station, you’ll simply add the tenders to a large zip-top bag with a mayo-egg coating, then transfer them to a separate bag with the garlic-Parm panko coating. Toss them around shake-and-bake style, then into the oven they go.

Garlic-Parmesan Chicken Tenders

Prep time 10 minutes

Cook time 19 minutes to 24 minutes

Serves 4 to 6

Nutritional Info


  • 1 1/2 cups

    panko bread crumbs

  • 1

    large egg

  • 3/4 cup


  • 2 tablespoons

    all-purpose flour

  • 1 teaspoon

    kosher salt, divided

  • 2 pounds

    boneless, skinless chicken breasts

  • 1 cup

    finely grated Parmesan cheese

  • 2 teaspoons

    garlic powder


  1. Arrange 2 racks to divide the oven into thirds and heat the oven to 400ºF. Spread 1 1/2 cups panko bread crumbs into a thin, even layer on a rimmed baking sheet. Bake until golden-brown, about 4 minutes. Set aside to cool.

  2. Meanwhile, lightly beat 1 large egg. Place in a gallon-sized zip-top bag with 3/4 cup mayonnaise, 2 tablespoons all-purpose flour, and 1/2 teaspoon of the kosher salt. Seal the bag and massage until the ingredients become a mostly homogenous mixture.

  3. Cut 2 pounds chicken breasts crosswise into 1-inch strips. Season all over with the remaining 1/2 teaspoon kosher salt. Transfer the chicken to the bag with the mayonnaise mixture, seal the bag, and massage to coat each strip with the mixture.

  4. Place the cooled panko, 1 cup grated Parmesan cheese, and 2 teaspoons garlic powder in another gallon-sized zip-top bag.

  5. Using tongs, transfer the chicken to the panko bag. Seal the bag and shake until the chicken is evenly coated.

  6. Fit 2 baking sheets with wire racks, or line the baking sheets with parchment paper if you don’t have racks. Use tongs to transfer the chicken to the baking sheets, spacing them about 1 inch apart. Bake the chicken strips until golden-brown and cooked through, 15 to 20 minutes.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.