Baked Garlic Parmesan Chicken Tenders
Crispy baked chicken tenders coated in garlic parmesan and panko breadcrumbs.
Ingredients
Creamy Garlic and Herb Dipping Sauce
- 125 g mayonnaise
- 90 g Greek yoghurt or sour cream
- ½ tsp freshly minced garlic
- 1 tbsp fresh lemon juice
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped chives
- ¼ tsp sea salt flakes
- ¼ tsp black pepper
Chicken
- 90 g panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp sea salt flakes
- ½ tsp black pepper
- 75 g all-purpose flour
- 2 eggs whisked
- 600 g chicken tenderloins
- Olive oil spray
Garlic Butter
- 50 g unsalted butter melted
- 1 tsp minced garlic
- ¼ tsp sea salt flakes
- 1 tbsp chopped parsley
- 25 g grated parmesan
Cos (Romaine) Salad
- 1 romaine lettuce
- 3 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
To Serve
- Fries
- Lemon wedges
Instructions
- Preheat oven to 220°C (425°F) or air fryer to 200°C (400°F).
- In a bowl, mix all dipping sauce ingredients until smooth and set aside.
- Combine panko, garlic powder, paprika, salt, and pepper in a shallow bowl.
- Place flour and eggs in separate bowls.
- Coat chicken by dipping in flour, then egg, then breadcrumbs, pressing firmly.
- Arrange on a tray or air fryer basket and spray lightly with oil.
- Bake for 16–18 minutes (flip halfway) or air fry for 10–12 minutes until golden.
- Mix garlic butter ingredients in a bowl.
- Brush cooked Baked Garlic Parmesan Chicken Tenders with garlic butter and sprinkle parmesan on top.
- Toss salad ingredients together.
- Serve hot with dipping sauce, fries, and lemon wedges.
Notes
- You can use chicken breast sliced into strips if tenderloins are unavailable
- Serve with mashed potatoes or rice instead of fries for variation
- Add extra parmesan for a cheesier finish