Crispy chicken tenders coated in a zesty lemon‑garlic‑Parmesan crust—juicy, flavorful, and irresistible. This is one of those recipes I find myself coming back to time and time again when I want something comforting, satisfying, and full of bright, bold flavors.

Crispy Lemon-Garlic-Parmesan Chicken Tenders

Why You’ll Love This Recipe

I love how this recipe brings together the savory richness of Parmesan with the fresh tang of lemon and the sharp bite of garlic. The tenders come out juicy on the inside, perfectly crunchy on the outside—no deep frying required. It’s versatile enough for a casual dinner or even an appetizer at a gathering. Plus, I can bake or pan-fry them depending on my mood. And let’s be real: that golden crust is everything.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 lb (≈ 450 g) chicken tenders

  • ½ cup grated Parmesan cheese (divided)

  • 1 cup panko breadcrumbs (or fine dry breadcrumbs)

  • ½ cup all‑purpose flour

  • 2 large eggs

  • 2 tablespoons fresh lemon juice (about ½ lemon)

  • 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

Directions

  1. I preheat the oven to 220 °C (425 °F) and line a baking sheet with parchment paper or lightly grease it.

  2. I mix flour with salt, pepper, garlic powder, and paprika in a shallow bowl.

  3. In another bowl, I whisk the eggs and lemon juice together.

  4. In a third bowl, I combine panko breadcrumbs, most of the Parmesan (I save a little for topping), and lemon zest.

  5. I pat the chicken tenders dry using paper towels.

  6. I coat each tender in the seasoned flour, shake off the excess, dip into the egg mixture, then press into the breadcrumb-Parmesan mixture until it’s well coated.

  7. I lay the coated tenders on the prepared baking sheet and drizzle or spray lightly with olive oil (or melted butter) to help them brown.

  8. I bake for 18–22 minutes, flipping halfway through, until they’re golden brown and cooked through (internal temp should be 74 °C / 165 °F).

  9. In the last couple of minutes, I sprinkle the reserved Parmesan over the tenders and pop them back in the oven to melt and crisp the cheese.

  10. I finish with a garnish of parsley and serve with lemon wedges on the side.

Servings and timing Crispy Lemon-Garlic-Parmesan Chicken Tenders

  • Yield: 4 servings (about 2–3 tenders per person)

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Total Time: 30 minutes

Variations

  • I sometimes pan-fry the tenders in a skillet with a little oil—2 to 3 minutes per side—for an extra crispy result.

  • When I want extra flavor, I marinate the chicken in lemon juice, garlic, and olive oil for about 20 minutes before coating.

  • For a spicy kick, I add a pinch of cayenne pepper to the flour mixture.

  • I switch it up with Italian seasoning or even a little smoked paprika when I want a different flavor profile.

  • If I’m avoiding breadcrumbs, crushed cornflakes or almond flour work surprisingly well as a coating alternative.

Storage/Reheating

I store leftover tenders in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven or air fryer at 180 °C (350 °F) for about 8–10 minutes so they stay crispy. I avoid the microwave—it softens the crust too much. If freezing, I make sure to flash-freeze them on a baking sheet first, then store them in a freezer bag for up to 2 months. Reheat from frozen at 200 °C (400 °F) for 15–20 minutes.

FAQs

How do I know when the chicken tenders are fully cooked?

I always check with a meat thermometer—165 °F (74 °C) is the safe internal temperature. They should be golden and firm to the touch.

Can I make these gluten-free?

Yes, I swap in gluten-free flour and gluten-free breadcrumbs. The flavor and texture still turn out great.

What dipping sauces go well with these?

I like to serve them with garlic-lemon aioli, honey mustard, ranch, or even a spicy sriracha mayo.

Can I prep these ahead of time?

Definitely. I coat the tenders and let them rest in the fridge for a few hours before baking. That helps the coating stick even better.

What sides pair best with this dish?

I usually serve them with a fresh green salad, roasted veggies, or classic fries. They’re also great on top of pasta or in a sandwich wrap.

Conclusion

These lemon-garlic-Parmesan chicken tenders are everything I want in a go-to chicken recipe—crispy, flavorful, and easy to make. Whether I bake them for a weeknight dinner or pan-fry them for a weekend treat, they never disappoint. The zesty coating and juicy chicken make every bite irresistible. Give them a try and I’m pretty sure they’ll become a staple in your kitchen like they have in mine.

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Crispy Lemon-Garlic-Parmesan Chicken Tenders

Crispy Lemon-Garlic-Parmesan Chicken Tenders

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  • Author: Lidia
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Yield: 4 servings
  • Category: Main Course / Appetizer
  • Method: Baking (or optionally pan‑frying)
  • Cuisine: American / Fusion
  • Diet: Low Fat

Description

Crispy chicken tenders coated in a zesty lemon‑garlic‑Parmesan crust—juicy, flavorful, and irresistible.


Ingredients

  • 1 lb (≈ 450 g) chicken tenders
  • ½ cup grated Parmesan cheese (divided)
  • 1 cup panko breadcrumbs (or fine dry breadcrumbs)
  • ½ cup all‑purpose flour
  • 2 large eggs
  • 2 tablespoons fresh lemon juice (about ½ lemon)
  • 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

  1. Preheat oven to 220 °C (425 °F). Line a baking sheet with parchment paper or lightly grease it.
  2. In a shallow bowl, combine flour with salt, pepper, garlic powder, and paprika.
  3. In another bowl, whisk eggs and lemon juice together.
  4. In a third bowl, mix panko breadcrumbs + most of the Parmesan (reserve a little for topping) + lemon zest.
  5. Pat the chicken tenders dry with paper towels.
  6. Coat each tender first in the seasoned flour (shake off excess), then dip into the egg mixture, and finally press into the panko‑Parmesan mixture until well coated.
  7. Place coated tenders on the prepared baking sheet. Drizzle or spray lightly with olive oil (or melted butter) to help browning.
  8. Bake for 18–22 minutes, flipping once halfway, until golden brown and cooked through (internal temperature 74 °C / 165 °F).
  9. If desired, in the last 2 minutes sprinkle the reserved Parmesan over tenders and return to oven to crisp the cheese slightly.
  10. Garnish with chopped parsley and serve with lemon wedges.

Notes

  • You can pan‑fry instead of baking: heat a few tablespoons of oil in a skillet and fry each tender 2–3 minutes per side until cooked through (see Allrecipes “Crunchy Lemon‑Garlic‑Parmesan Chicken Tenders”). :contentReference[oaicite:0]{index=0}
  • Let the coated tenders rest for a few minutes before baking to help the coating set.
  • Use freshly grated Parmesan (not pre‑grated) for better flavor and melting.
  • You may marinate the chicken (in lemon, garlic, a bit of olive oil) for 15–30 minutes before coating to deepen flavor, but be cautious as too much acid can tenderize the meat excessively.
  • Serve with a garlic‑lemon dipping sauce or a light aioli, or alongside a fresh salad, steamed veggies, or fries.

Nutrition

  • Serving Size: about 2–3 tenders
  • Calories: ≈ 366 kcal
  • Sugar: 0 g
  • Sodium: ≈ 962 mg
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 33 g
  • Fiber: 1 g
  • Protein: 37 g
  • Cholesterol: 171 mg

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