Crispy Baked Parmesan Chicken Tenders Recipe with Easy Garlic Dip

“I wasn’t expecting cooking advice from my plumber, but there I was, watching him fix my sink while he told me about his grandmother’s crispy baked Parmesan chicken tenders recipe,” I recall one Tuesday afternoon. The clinking of pipes mixed oddly well with his passionate description of golden, crunchy chicken paired with a garlicky dip that could ‘make you forget any fast food joint ever existed.’ Honestly, I was skeptical—how could a plumber have such a culinary secret? But curiosity got the better of me.

That afternoon, after a messy attempt involving a cracked mixing bowl and a distracted phone call, I finally nailed the recipe. The tenders came out perfectly crispy without a drop of frying oil, and the garlic dip? Well, let’s just say my husband’s eyes lit up in a way that made me suspect he was sneaking extra spoonfuls when he thought I wasn’t looking. Maybe you’ve been there—trying a recipe with low expectations only to have it surprise you in the best way.

This recipe stuck with me not just because it tastes great, but because it’s approachable. It’s the kind of dish you can whip up on a busy weeknight and still feel like you’re treating yourself. Plus, the garlic dip adds that little zing that makes every bite memorable. Let me tell you, once you try these crispy baked Parmesan chicken tenders with garlic dip, they’ll become your go-to comfort food too.

Why You’ll Love This Crispy Baked Parmesan Chicken Tenders Recipe

After several rounds of testing, tweaking, and more than one kitchen mishap, I can confidently say this recipe is a winner. Here’s why it’s a must-try for anyone who loves crispy chicken but prefers baking over frying:

• Quick & Easy: Ready in under 40 minutes, these tenders are perfect for busy nights or unexpected guests.
• Simple Ingredients: No need for fancy groceries—just staples like Parmesan, breadcrumbs, and basic spices.
• Perfect for Any Occasion: Whether it’s a casual family dinner, a game day snack, or even lunchbox-friendly, these tenders fit right in.
• Crowd-Pleaser: Kids and adults alike rave about the crispy coating and tender chicken inside.
• Unbelievably Delicious: The Parmesan and herb combo delivers a flavor punch with a satisfyingly crunchy texture.

What sets this recipe apart is the way the Parmesan cheese blends with the breadcrumbs, creating an ultra-crisp crust that doesn’t flop or get soggy. Plus, the garlic dip is a simple mix of creamy and tangy that complements the tenders without overpowering them. It’s comfort food that feels a little fancy without the fuss. Honestly, it’s one of those dishes that makes you close your eyes after the first bite, savoring that perfect combo of garlic, cheese, and crispy chicken.

What Ingredients You Will Need

This recipe uses straightforward ingredients that come together to deliver a crispy, flavorful experience. Most of these are pantry staples, and substitutions are easy if you’re working with dietary needs or what you have on hand.

• Chicken Tenders: About 1.5 pounds (680 grams) of fresh chicken tenders or chicken breast strips (trimmed of excess fat)
• Parmesan Cheese: ¾ cup (75 grams) finely grated, preferably Parmigiano-Reggiano for the best flavor and texture
• Breadcrumbs: 1 cup (100 grams) panko breadcrumbs for extra crunch (can swap with gluten-free breadcrumbs if needed)
• Garlic Powder: 1 teaspoon, adds a subtle savory note
• Italian Seasoning: 1 teaspoon, a balanced blend of dried basil, oregano, and thyme
• Salt: ½ teaspoon, adjust to taste
• Black Pepper: ¼ teaspoon, freshly ground
• Eggs: 2 large, beaten, room temperature (helps the coating stick)
• All-Purpose Flour: ½ cup (60 grams), for dredging (can use chickpea flour as a gluten-free option)
• Olive Oil Spray: For light misting before baking (helps achieve that golden crisp)

For the Garlic Dip:

• ½ cup (120 grams) mayonnaise (I prefer Hellmann’s for creaminess)
• 2 cloves garlic, minced or pressed (fresh is key for punchy flavor)
• 1 tablespoon fresh lemon juice (brightens the dip)
• Salt and pepper to taste
• Optional: 1 teaspoon chopped fresh parsley or chives for color and freshness

Seasoning tips: When picking Parmesan, look for a finely grated, dry cheese rather than pre-shredded versions that often contain anti-caking agents. Also, if you’re short on time, pre-minced garlic in a jar works surprisingly well for the dip.

Equipment Needed

• Baking Sheet: A rimmed baking sheet is essential. If you have a perforated baking tray, even better for crispiness.
• Parchment Paper or Silicone Baking Mat: Prevents sticking and helps with even baking.
• Mixing Bowls: At least two—one for the egg wash and one for the breadcrumb mixture.
• Wire Rack (optional): Placing tenders on a wire rack over the baking sheet allows air circulation for crispier crust.
• Measuring Cups and Spoons: For accuracy in seasoning and coating.
• Whisk or Fork: To beat the eggs thoroughly.
• Garlic Press or Fine Grater: For mincing fresh garlic in the dip.

If you don’t have a wire rack, no worries—just flip the tenders halfway through baking for even crispiness. For budget-friendly kitchens, aluminum foil can substitute for parchment, but keep an eye out to avoid sticking. Also, I’ve found that a silicone baking mat cleans up faster and lasts forever, so it’s worth investing in if you bake chicken tenders often.

Preparation Method

1. Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper or a silicone baking mat. If using, place a wire rack on the sheet for better air circulation. (This step ensures your tenders get that golden crunch rather than steam-cooking.)
2. Prepare the coating mixture. In a large bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper. Give it a good mix to evenly distribute all the flavors.
3. Set up your dredging stations. In one bowl, place the flour. In a second bowl, beat the eggs until smooth.
4. Trim and pat dry the chicken tenders. This helps the coating stick better. If your chicken strips are large, you can cut them into smaller, bite-sized pieces for quicker cooking.
5. Coat each chicken tender in flour first. Shake off the excess flour—too much will make the coating clumpy.
6. Dip the floured chicken into the beaten eggs. Let any excess drip off but don’t be too quick to shake it off; you want enough egg to make the next step stick well.
7. Press each tender firmly into the breadcrumb-Parmesan mixture. Make sure each piece is fully coated. You can gently press the coating with your fingers to adhere better.
8. Place the coated tenders on the prepared baking sheet or wire rack. Leave a little space between each piece to avoid sogginess.
9. Lightly spray the tenders with olive oil spray. This is the secret to that crisp, golden finish without deep frying.
10. Bake in the preheated oven for 15-18 minutes. Around the 10-minute mark, flip the tenders to brown evenly on both sides. They should be crispy and golden, with an internal temperature of 165°F (74°C).
11. While the tenders bake, prepare the garlic dip. In a small bowl, mix mayonnaise, minced garlic, lemon juice, salt, and pepper. Stir well and taste; adjust seasoning if needed. Chill until ready to serve.
12. Once done, remove tenders from the oven and let them rest for 3 minutes. This keeps them juicy inside.
13. Serve warm with the garlic dip on the side. Trust me, that dip makes all the difference!

Pro tip: If you notice the coating browning too quickly, lower the oven temperature slightly and extend the cooking time. Also, if your tenders feel a bit dry, a quick brush of olive oil before baking can help retain moisture.

Cooking Tips & Techniques for Perfect Crispy Baked Parmesan Chicken Tenders

Getting that perfect crisp without frying can be tricky, but I’ve learned a few things that make all the difference:

• Use Panko Breadcrumbs: They’re lighter and crispier than regular breadcrumbs, giving you that satisfying crunch.
• Don’t Skip the Parmesan: Besides flavor, it adds a lovely golden crust that browns beautifully in the oven.
• Double-Coating: For extra crunch, some folks do a double dip—flour, egg, breadcrumbs, then egg and breadcrumbs again. I find one coat perfect for balance, but it depends on how crunchy you like it.
• Dry Chicken is Key: Patting your chicken dry before dredging reduces sogginess and helps the coating stick better.
• Oil Spray is Your Friend: A light spritz of olive oil before baking helps the crust brown evenly without deep frying.
• Flip Halfway: Don’t forget to turn the tenders halfway through baking to brown both sides nicely.
• Mind the Oven Temperature: Too low and you lose crispiness; too high and the coating burns before the chicken cooks through.

I once left tenders in the oven a little too long, and while the crust got extra crunchy, the chicken inside dried out. Lesson learned: keep a close eye, and use a meat thermometer if you’re unsure. Also, prepping the dip while the chicken cooks saves time and keeps everything fresh and ready to serve.

Variations & Adaptations

Feel like switching things up? Here are some ideas to make this recipe your own:

• Spicy Kick: Add ½ teaspoon cayenne pepper or smoked paprika to the breadcrumb mix for a smoky heat.
• Gluten-Free: Swap regular panko breadcrumbs for gluten-free panko or crushed gluten-free crackers.
• Herb Boost: Toss in fresh chopped rosemary or thyme into the coating for an earthy twist.
• Dairy-Free: Replace Parmesan with nutritional yeast and use dairy-free mayo for the dip.
• Baking vs. Air Frying: Try air frying at 400°F (205°C) for 10-12 minutes for an even crispier finish with less oil.

Personally, I tried adding lemon zest to the breadcrumb mix once, and it gave a surprising brightness that paired wonderfully with the garlic dip. Don’t hesitate to experiment a little—you might stumble on your signature version.

Serving & Storage Suggestions

These crispy baked Parmesan chicken tenders are best served hot from the oven, paired with the garlic dip for that perfect flavor combo. I like to present them on a platter with a sprinkle of fresh parsley or chives for color.

For sides, think simple and fresh: a crisp green salad, roasted veggies, or even sweet potato fries complement these tenders well. If you’re feeling indulgent, creamy mashed potatoes or mac and cheese work like a charm.

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 375°F (190°C) oven for about 8-10 minutes to bring back the crunch. Avoid the microwave unless you’re in a rush; it tends to make the coating soggy.

Interestingly, the flavors in the garlic dip intensify overnight, so making it a day ahead can be a delicious move.

Nutritional Information & Benefits

Each serving (about 4 tenders) provides approximately:

Nutrient	Amount
Calories	350 kcal
Protein	35 g
Fat	18 g
Carbohydrates	12 g
Fiber	1 g

Chicken tenders are a great source of lean protein, aiding muscle repair and satiety. Parmesan cheese adds calcium and vitamin A, which are good for bone health and immunity. The garlic in the dip has known antioxidant benefits and supports heart health.

This recipe is naturally gluten-free if you swap the breadcrumbs, making it accessible for many diets. It’s also relatively low-carb compared to traditional fried chicken strips, thanks to baking instead of frying. From my wellness perspective, it’s a delicious way to enjoy comfort food with a bit less guilt.

Conclusion

This crispy baked Parmesan chicken tenders recipe with easy garlic dip is one of those dishes that feels like a special treat but is simple enough to make any night. Whether you’re feeding picky eaters or just craving that perfect crispy bite yourself, it’s reliably delicious and satisfying.

Feel free to adjust the seasoning and dip ingredients to your taste—cooking should always be a little personal, right? Honestly, I keep coming back to this recipe because it never fails to deliver that crispy, cheesy, garlicky goodness I crave.

Give it a try, share it with friends, and let me know how you customize it! Your next favorite comfort food might just be a batch of these crispy tenders away.

FAQs About Crispy Baked Parmesan Chicken Tenders

Can I use chicken breasts instead of tenders?

Absolutely! Just cut the chicken breasts into strips similar in size to tenders for even cooking.

How do I make the coating stick better?

Pat your chicken dry, then follow the flour, egg, and breadcrumb steps in order. Press the coating firmly onto the chicken for better adhesion.

Can I prepare these ahead of time?

You can bread the tenders and refrigerate them for a few hours before baking. Just cover them carefully to avoid the coating getting soggy.

Is the garlic dip necessary?

While the tenders are tasty on their own, the garlic dip adds a creamy, tangy contrast that really brings the flavors together.

What’s the best way to keep the tenders crispy after baking?

Serve them immediately or keep warm on a wire rack in a low oven (around 200°F / 95°C). Avoid stacking to prevent steam from softening the crust.

Print