Crispy Lemon Garlic Tenders

This homemade lemon garlic Parmesan chicken tenders recipe transforms ordinary chicken into a crispy, flavorful masterpiece that both kids and adults love. The combination of zesty lemon, savory garlic, and nutty Parmesan creates an irresistible coating that delivers restaurant-quality results right in your kitchen.

I discovered this recipe when trying to elevate ordinary chicken tenders for a dinner party. The guests couldn’t stop raving about them, and now this has become my go-to impressive yet easy meal when entertaining.

Ingredients

• 1 ½ lbs chicken tenders: fresh is best for juiciest results but frozen works too when thawed properly
• 1 cup panko breadcrumbs: provides superior crispiness compared to regular breadcrumbs
• ½ cup grated Parmesan cheese: use freshly grated for best flavor and texture
• 1 teaspoon garlic powder: infuses every bite with savory goodness
• 1 teaspoon lemon zest: from organic lemons for brightest flavor
• ½ teaspoon salt: kosher salt works best for even distribution
• ½ teaspoon black pepper: freshly ground adds more dimension
• ½ cup all-purpose flour: helps the coating adhere perfectly
• 2 eggs: beaten creates the essential binding layer
• 2 tablespoons olive oil or melted butter: helps achieve golden browning when baking

Step-by-Step Instructions

Prepare Your Station:

Preheat your oven to 400°F if baking. Line a baking sheet with parchment paper for easy cleanup. If frying, prepare a plate lined with paper towels for draining. For air frying, ensure the basket is clean and ready.

Create Your Dredging Assembly Line:

Arrange three shallow bowls in a row. In the first, combine flour, a pinch of salt and pepper. In the second, beat the eggs until smooth. In the third, thoroughly mix panko, Parmesan, garlic powder, and lemon zest until well incorporated.

Coat The Chicken:

Pat each chicken tender dry with paper towels for better coating adhesion. Dredge each piece first in the flour mixture, shaking off excess. Next, dip into the beaten egg, ensuring complete coverage. Finally, press firmly into the panko Parmesan mixture, making sure to coat all sides generously.

Cook To Perfection:

For oven baking, arrange tenders on your prepared baking sheet with space between each piece. Lightly brush or drizzle with olive oil or melted butter. Bake for 18 to 20 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.

Rest And Serve:

Allow the chicken tenders to rest for 3 to 5 minutes before serving. This helps the juices redistribute for maximum tenderness. Serve hot with fresh lemon wedges and your favorite dipping sauce.

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The lemon zest is truly the secret weapon in this recipe. I discovered its power accidentally when I had a surplus of lemons one summer. That bright citrus note cuts through the richness of the Parmesan and adds a sophisticated dimension that elevates these tenders far beyond typical fast food versions.

Make Ahead and Storage

These chicken tenders can be prepared up to the coating stage and refrigerated for up to 8 hours before cooking. Simply place them on a parchment-lined tray, cover loosely with plastic wrap, and refrigerate. This makes them perfect for entertaining as you can do the messy work ahead of time.

After cooking, leftover tenders stay remarkably crispy when reheated properly. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F oven for 10 minutes or in an air fryer at 370°F for 3 to 4 minutes until heated through and crispy again. Avoid the microwave which will make them soggy.

Perfect Pairings

These versatile chicken tenders can be the star of numerous meal combinations. For a complete dinner, serve with a simple arugula salad dressed with lemon vinaigrette to complement the flavors in the chicken. Roasted garlic broccoli makes an excellent vegetable side that echoes the garlic notes in the coating.

For a more casual approach, slice the tenders and serve in warm pita bread with tzatziki sauce, sliced tomatoes, and cucumber for a Mediterranean-inspired wrap. They also work beautifully atop Caesar salad for a heartier lunch option.

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Troubleshooting Tips

If your coating isn’t sticking well, make sure your chicken is completely dry before starting the dredging process. Excess moisture is the enemy of a good coating.

For extra crispy results when baking, spray the tops with a light coating of olive oil cooking spray after arranging on the baking sheet.

To keep the breading from falling off during cooking, avoid the urge to move the tenders around too much, especially during the first few minutes of cooking.

Frequently Asked Questions

→ What type of chicken works best?

Use chicken tenders or sliced chicken breasts for even cooking and consistent texture.

→ Can I bake instead of fry?

Yes! Brush the tenders lightly with olive oil and bake at 400°F for 18-20 minutes, flipping halfway through.

→ How do I get the coating to stick?

Ensure each tender is dredged in flour, dipped in beaten egg, and pressed firmly into the breadcrumb mixture.

→ Can I make these in an air fryer?

Absolutely! Air fry at 375°F for 10-12 minutes, flipping halfway, for a crunchy, golden result.

→ What dipping sauces pair well?

Lemon aioli, honey mustard, or garlic ranch are great options to enhance the flavors.