Lemon Garlic Parmesan Chicken Tenders (Print version)
Crispy oven-baked chicken tenders with lemon, garlic and parmesan. A 30-minute dinner with a golden crunchy coating.
# Ingredients:
Chicken and coating
01 -
1.5 lb (680 g) chicken tenderloins
02 -
1 cup (120 g) panko breadcrumbs
03 -
1/2 cup (45 g) finely grated parmesan, plus 2 tablespoons for finishing
04 -
1 teaspoon garlic powder
05 -
1 tablespoon lemon zest
06 -
1/2 teaspoon paprika
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
1/2 cup (60 g) all-purpose flour
10 -
2 large eggs, beaten
11 -
Olive oil spray
Lemon garlic butter
12 -
3 tablespoons unsalted butter, melted
13 -
2 cloves garlic, minced
14 -
1 tablespoon fresh lemon juice
15 -
1 tablespoon chopped fresh parsley
# Instructions:
01 -
Stir panko, parmesan, garlic powder, lemon zest, paprika, salt and pepper together in a shallow bowl. Place flour and beaten eggs in two separate bowls.
02 -
Pat the tenders completely dry with paper towels. Dredge each piece in flour, dip in egg, then press into the panko mix so the crumb adheres evenly. Arrange on a wire rack set over a baking sheet.
03 -
Mist the tops lightly with olive oil spray. Bake in a fully preheated 425°F (220°C) oven for 15-18 minutes until deeply golden and the internal temperature reaches 165°F.
04 -
While the chicken bakes, combine melted butter, minced fresh garlic, lemon juice and chopped parsley in a small bowl.
05 -
Brush the hot tenders generously with the lemon garlic butter as soon as they leave the oven, then sprinkle with the remaining parmesan so it melts slightly onto the crust.
# Good to know:
01 -
Serve immediately while the crust is crisp and the butter is still glossy.