What type of chicken is best for this dish?

Chicken tenders or thinly sliced breast meat work best as they cook evenly and absorb the coating well.

Can I make the coating crispier?

Yes, broil the tenders for 1–2 minutes at the end of baking to achieve extra crispiness.

Regular breadcrumbs can replace panko, though panko provides a lighter, crunchier texture.

Dry the chicken tenders thoroughly, then dip them first in the egg mixture before pressing into the breadcrumb blend.

Fresh parsley and lemon wedges add brightness and fresh flavor that balance the rich garlic-Parmesan coating.

Crispy, flavorful chicken tenders coated in a savory garlic-Parmesan crust, perfect for a family dinner or appetizer.

This recipe has become a favorite in our household for its crispiness and rich flavor that everyone enjoys.

Chicken: 1 ½ lbs (680 g) chicken tenders
Breading: 1 cup (60 g) panko breadcrumbs ½ cup (40 g) grated Parmesan cheese 1 tsp dried Italian herbs ½ tsp paprika ½ tsp salt ¼ tsp black pepper
Wet Mixture: 2 large eggs 2 tbsp (30 ml) milk 1 tbsp (15 g) Dijon mustard
Garlic Butter: 3 tbsp (45 g) unsalted butter melted 3 cloves garlic finely minced
For Serving: Lemon wedges (optional) Fresh parsley chopped (optional)

Step 1:: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2:: In a shallow bowl combine panko breadcrumbs Parmesan cheese Italian herbs paprika salt and black pepper.
Step 3:: In a second bowl whisk together the eggs milk and Dijon mustard.
Step 4:: In a small bowl mix the melted butter and minced garlic.
Step 5:: Pat chicken tenders dry with paper towels. Dip each tender first in the egg mixture then in the breadcrumb mixture pressing lightly to adhere.
Step 6:: Arrange breaded tenders on the prepared baking sheet. Drizzle or brush each tender with the garlic butter mixture.
Step 7:: Bake for 18 20 minutes turning halfway through until golden brown and cooked through (internal temperature 165°F/74°C).
Step 8:: Serve hot garnished with fresh parsley and lemon wedges if desired.

We love sitting down together after a busy day and sharing this delicious meal that never fails to satisfy everyone.

Delicious with marinara ranch or honey mustard dipping sauces.

Baking sheet Parchment paper or nonstick spray Mixing bowls Whisk Pastry brush (optional) Tongs

Contains Eggs Milk (Parmesan butter) Wheat (panko breadcrumbs) Always verify ingredient labels for potential allergens.

This easy recipe is perfect for any occasion and always impresses guests and family alike.

→ What type of chicken is best for this dish?: Chicken tenders or thinly sliced breast meat work best as they cook evenly and absorb the coating well.
→ Can I make the coating crispier?: Yes, broil the tenders for 1–2 minutes at the end of baking to achieve extra crispiness.
→ Are there alternative breadcrumbs I can use?: Regular breadcrumbs can replace panko, though panko provides a lighter, crunchier texture.
→ How should I ensure the coating sticks well?: Dry the chicken tenders thoroughly, then dip them first in the egg mixture before pressing into the breadcrumb blend.
→ What garnishes complement this dish?: Fresh parsley and lemon wedges add brightness and fresh flavor that balance the rich garlic-Parmesan coating.