Garlic Parmesan Chicken Tenders with Herb Dip

Okay, full disclosure: I once tried to impress a date with store-bought chicken tenders and a jar of mystery sauce — it ended with a fire alarm and bad takeout. So I swore off frozen shortcuts and perfected these garlicky, crunchy tenders instead. They sing with a warm, toasty Parmesan note and make your kitchen smell like dinner plans that actually worked. If you like crunchy edges, a tender juicy center, and a dip that tastes like a green garden kissed by lemon, you’re in the right place. Plus, they come together fast enough for a weeknight win and fancy enough for friends. Let’s make something that’ll earn applause (or at least a second helping).

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes

Why This Recipe is Awesome

These tenders deliver that perfect contrast — ultra-crispy exterior and a juicy, garlicky interior. The crunchy breadcrumb-Parmesan coating crackles when you bite it, the kitchen fills with a warm garlic-and-butter aroma, and the cool herb dip cuts through with bright lemony notes. It’s simple, reliable, and so tasty that your picky eaters might start asking for “that chicken” every week. It’s so easy even your oven can’t mess it up — just follow the cues and you’ll end up with golden, irresistible tenders.

Ingredients

For the Main Dish:

• 1.5 lb boneless skinless chicken tenders (or chicken breasts cut into strips)
• 1 cup all-purpose flour
• 2 large eggs
• 2 tbsp milk or water
• 1 1/2 cups panko breadcrumbs
• 3/4 cup freshly grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika (or sweet paprika)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp melted butter or olive oil (for brushing or drizzling)
• Cooking spray or a little extra oil for the baking sheet

For the Sauce / Garnish (Herb Dip):

• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives or dill
• 1/4 tsp salt, pinch black pepper
• Optional: 1 tsp honey for a touch of sweetness

How I Make It

Step 1:

Preheat the oven to 425°F and line a baking sheet with foil or parchment. I spray the sheet lightly with oil so the tenders don’t stick. Set up three stations: a bowl with flour seasoned with a pinch of salt and pepper, a bowl with beaten eggs plus milk, and a bowl with the crunchy mix — panko, Parmesan, garlic powder, onion powder, paprika, salt, and pepper. The moment you mix the panko and Parmesan, you’ll smell a nutty, cheesy note — that’s the good stuff.

Step 2:

Pat each piece of chicken dry with paper towels. Dry chicken helps the coating stick. Dredge in flour, shake off excess, dunk into the egg wash, then press into the panko-Parmesan mix until well coated. Press firmly so the crumbs cling. If the coating flakes off later, next time chill the breaded tenders for 10–15 minutes to set the crust.

Step 3:

Arrange the tenders on the prepared sheet with a little space between each — overcrowding steals crispiness. Brush or drizzle each with a little melted butter or olive oil (about 2 tbsp total) so the crust browns beautifully. Pop the sheet into the oven and bake for 12–15 minutes, flipping once halfway through. The kitchen will fill with a warm, garlicky, toasty aroma that basically announces dinner’s ready.

Step 4:

Look for golden edges and a crunchy, deep-golden crust. Check the thickest piece with an instant-read thermometer — it should read 165°F. If you don’t have a thermometer, cut into one: the meat should look white and juicy, not glassy or pink.

Step 5:

Mix the Greek yogurt, mayo, lemon juice, minced garlic, herbs, salt, and pepper in a small bowl. Taste and adjust — add honey for sweetness or extra lemon for brightness. Let the tenders rest one minute on the sheet (they’ll stay juicier), then serve hot with the cool herb dip and lemon wedges for squeezing.

Pro Tips

• Use freshly grated Parmesan for a creamier, more savory crust — pre-grated powders don’t melt the same way.
• Chill breaded tenders for 10–15 minutes before baking to help the coating adhere and prevent flaking.
• For extra crunch, use a mix of panko and crushed cornflakes (lightly) — it adds great texture without extra work.
• If you have an air fryer, cook at 400°F for about 8–10 minutes, flipping once. Watch the first batch to fine-tune timing.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu or tempeh (press extra moisture out) — texture becomes denser, but coating works the same.
• Use Greek yogurt in the dip instead of mayo-only for a tangier, lighter sauce.
• For gluten-free, use certified gluten-free panko or crushed gluten-free cereal.
• Dairy-free option: replace Parmesan with nutritional yeast + extra salt and use oil instead of butter; expect a nuttier, slightly different flavor.

Variations & Tips

• Spicy: add 1/2 tsp cayenne to the panko mix or toss finished tenders in buffalo sauce.
• Kid-friendly: skip the paprika and serve with honey-mustard dip.
• Herby crust: add 2 tbsp finely chopped fresh basil or parsley to the panko mix.
• Lemon-Parmesan twist: add 1 tsp lemon zest to the breadcrumb mix for bright citrus notes.
• Glazed version: brush with honey-garlic glaze in the last 2 minutes of baking for sticky-sweet goodness.
• Vegetarian: use thick slices of halloumi or breaded portobello strips for a meaty bite.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Bread the tenders, place them on a tray, cover, and refrigerate up to 24 hours. Bake straight from chilled, adding a couple extra minutes if needed. Fully cooked leftovers reheat in a 375°F oven for 8–10 minutes to regain crispness.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate them halfway through the bake so each batch gets even heat. Avoid overcrowding — do batches if necessary.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for a deep golden-brown crust, clear juices when you cut, and an internal temp of 165°F. The meat should feel firm but still springy.

What if I don’t have ingredient X?

No panko? Crush cornflakes or plain crackers. No Parmesan? Use nutritional yeast or add extra garlic and salt for flavor. Keep it simple and improvise — you’ll still get tasty results.

How I Like to Serve It

I pile these tenders on a big platter with lemon wedges, a bowl of herb dip, and a crunchy slaw on the side. They make a stellar weeknight dinner with roasted potatoes or fries, and they disappear even faster at parties next to celery sticks and cold beer. In summer, serve them with a crisp salad and iced tea; in winter, tuck them into a warm sandwich with melty provolone for ultimate comfort.

Notes

• Store leftover cooked tenders in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven until crisp, about 8–10 minutes.
• Freeze breaded uncooked tenders on a tray, then transfer to a bag for up to 1 month. Bake from frozen, adding 5–7 minutes to the bake time. Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Go make these — they’ll brighten a weeknight and impress company. Now go impress someone — or just yourself — with your homemade masterpiece!