Crispy Lemon-Garlic-Parmesan Chicken Tenders
These chicken tenders feature a crunchy panko and Parmesan coating, enhanced with zesty lemon and garlic flavors, perfect for dipping or enjoying on their own.
Ingredients
Main Ingredients
- 1 lb chicken tenders Approximately 450 g
- ½ cup grated Parmesan cheese Divided
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil or melted butter
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon lemon zest
- ½ teaspoon paprika
- Salt and black pepper To taste
- Fresh parsley, chopped For garnish, optional
- Lemon wedges For serving
Instructions
Preparation
- Preheat your oven to 220 °C (425 °F).
- Line a baking sheet with parchment paper or lightly grease it with olive oil.
- In a shallow bowl, whisk together the flour, salt, pepper, garlic powder, and paprika.
- In another bowl, whisk the eggs with fresh lemon juice.
- In a third bowl, combine the panko breadcrumbs with most of the grated Parmesan and lemon zest.
- Pat the chicken tenders dry using paper towels.
- Coat each chicken tender in the seasoned flour mixture, dip it into the egg mixture, then press into the panko-Parmesan mixture.
- Arrange the coated chicken tenders on the baking sheet and drizzle with olive oil or melted butter.
Cooking
- Bake the tenders for 18–22 minutes, flipping halfway through, until golden brown and cooked through.
- Optionally sprinkle the reserved Parmesan over the tenders in the last 2 minutes of baking.
Serving
- Garnish with chopped parsley and serve with lemon wedges.
Notes
For extra flavor, consider marinating the chicken in lemon juice and garlic for an hour before cooking. Ensure not to overcrowd the baking sheet for optimal crispiness.