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
- Preheat oven to 220 °C (425 °F). Line a baking sheet with parchment paper or lightly grease it.
- In a shallow bowl, combine flour with salt, pepper, garlic powder, and paprika.
- In another bowl, whisk eggs and lemon juice together.
- In a third bowl, mix panko breadcrumbs + most of the Parmesan (reserve a little for topping) + lemon zest.
- Pat the chicken tenders dry with paper towels.
- 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.
- Place coated tenders on the prepared baking sheet. Drizzle or spray lightly with olive oil (or melted butter) to help browning.
- Bake for 18–22 minutes, flipping once halfway, until golden brown and cooked through (internal temperature 74 °C / 165 °F).
- If desired, in the last 2 minutes sprinkle the reserved Parmesan over tenders and return to oven to crisp the cheese slightly.
- 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
