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Lemon Garlic Parmesan Chicken Tenders

Crispy Lemon Garlic Parmesan Chicken Tenders You’ll Love

Delicious Lemon Garlic Parmesan Chicken Tenders, crispy on the outside and juicy on the inside, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 tenders
Course: Dinner
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Tenders The star ingredient that stays juicy and tender when cooked.
For the Marinade
  • 3 cloves Garlic, minced Fresh garlic adds aromatic flavor.
  • 1/2 cup Parmesan Cheese, grated Savory and nutty for the crispy coating.
  • 1/4 cup Lemon Juice Freshly squeezed for brightness.
  • 1 tablespoon Lemon Zest Enhances lemon flavor without excess acidity.
  • 1 teaspoon Dried Oregano Adds an earthy note.
  • 1 teaspoon Dried Basil Brings a layer of herbal sweetness.
  • 1 teaspoon Salt Essential for enhancing flavor.
  • 1/2 teaspoon Black Pepper Provides mild heat and depth.
For the Coating
  • 1 cup Breadcrumbs (Panko recommended) For a lighter, crunchier texture.
  • 2 large Eggs, beaten Acts as a binder for the breadcrumbs.
  • 1/4 cup Olive Oil, for drizzling Helps crisp the breadcrumbs.

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C). Gather your ingredients and prepare for marinating the chicken.
  2. Combine minced garlic, grated Parmesan, lemon juice, lemon zest, oregano, basil, salt, and pepper in a mixing bowl. Add chicken tenders and coat well. Marinate for at least 10 minutes.
  3. Set up a breading station with bowls for Panko breadcrumbs, beaten eggs, and an empty bowl. This simplifies the breading process.
  4. Bread each tender by first dipping it in beaten eggs, letting excess drip off, then transferring it to Panko breadcrumbs and pressing to coat evenly.
  5. Line a baking sheet with parchment paper. Arrange the breaded chicken tenders in a single layer on the sheet, making sure they aren't touching.
  6. Lightly drizzle olive oil over the chicken tenders, ensuring even distribution to promote browning.
  7. Bake in the preheated oven for 25-30 minutes, checking for golden brown color and internal temperature of 165°F (74°C).
  8. Once baked, allow the tenders to cool for a few minutes, then serve with a fresh salad or crispy fries.

Nutrition

Serving: 1tenderCalories: 290kcalCarbohydrates: 20gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 160mgSodium: 600mgPotassium: 380mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 200mgIron: 1.5mg

Notes

For storage, keep leftovers in an airtight container in the fridge for up to 2 days or freeze for longer storage. Breaded tenders can be prepared ahead of time and baked later.

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