These Lemon Garlic Parmesan Chicken Tenders are crispy on the outside, tender on the inside, and packed with bold flavors. With a zesty lemon-garlic marinade and a crispy Parmesan crust, they’re the perfect balance of juicy and crunchy. Whether baked or air-fried, these tenders are a must-try for a quick and delicious meal!
- Prep Time: 15 minutes
- Marinating Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Serving Size: 2-3 tenders
- Servings: 4-6
Ingredients
For the Marinade:
- 1 ½ lbs chicken tenders
- ¼ cup fresh lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional for a slight kick)
For the Breading:
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 large egg
- 2 tablespoons milk
- ½ cup all-purpose flour
- Cooking spray or olive oil
For Serving:
- Freshly chopped parsley
- Lemon wedges
- Garlic aioli or ranch dressing (optional)
Instructions
Marinating the Chicken:
- Prepare the marinade: In a large bowl, whisk together lemon juice, olive oil, minced garlic, salt, black pepper, Italian seasoning, and red pepper flakes.
- Coat the chicken: Add the chicken tenders to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for maximum flavor).
Preparing the Breading:
- Set up dredging station: In three shallow bowls, place flour in the first, whisk together the egg and milk in the second, and mix panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, and paprika in the third.
- Coat the chicken: Remove the tenders from the marinade, letting excess liquid drip off. Dredge each piece in the flour, then dip into the egg mixture, and finally coat with the Parmesan breadcrumb mixture, pressing lightly to adhere.
Cooking Methods:
Oven-Baked Method:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a wire rack.
- Arrange the coated chicken tenders on the sheet and lightly spray with cooking spray.
- Bake for 18-20 minutes, flipping halfway, until golden brown and the internal temperature reaches 165°F (75°C).
Air Fryer Method:
- Preheat the air fryer to 375°F (190°C) for 3-5 minutes.
- Place the tenders in a single layer in the air fryer basket, ensuring they don’t touch.
- Lightly spray with cooking spray and air fry for 10-12 minutes, flipping halfway through, until crispy and cooked through.
Serving:
- Garnish with chopped parsley and serve with lemon wedges.
- Pair with garlic aioli, ranch dressing, or honey mustard for dipping.
Tips for the Best Chicken Tenders
- Let the marinade work: Marinate for at least 30 minutes, but overnight gives the best results.
- Use a wire rack: Baking on a wire rack allows heat to circulate, making the tenders extra crispy.
- Toast the breadcrumbs: Lightly toasting panko in a dry pan before breading gives an even crispier texture.
- Don’t overcrowd the air fryer: Cook in batches if necessary to ensure even crispiness.
Creative Variations
- Spicy Parmesan Tenders: Add ½ teaspoon cayenne pepper to the breadcrumb mixture.
- Gluten-Free Option: Use almond flour instead of all-purpose flour and gluten-free panko.
- Extra Cheesy: Add ¼ cup shredded mozzarella to the breadcrumb mix for a cheesier crust.
FAQs
Can I make these ahead of time? Yes! Bread the tenders and store them in the fridge for up to 24 hours before cooking.
How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 10 minutes or in the air fryer at 350°F for 5 minutes.
Can I freeze them? Yes! Freeze the breaded tenders before baking. Bake from frozen at 400°F for 25 minutes.
These Lemon Garlic Parmesan Chicken Tenders are crispy, juicy, and packed with irresistible flavors. Try them today for a delicious and easy meal that everyone will love!
