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Baked chicken tenders brushed with garlicky butter, dusted with parmesan and served with golden fries and a cool cos (romaine) salad.

These Baked Garlic Parmesan Chicken Tenders are what my kids call “garlic bread chicken” – because that’s exactly what they taste like. Crispy, juicy tenders brushed with a garlicky butter glaze, then sprinkled with parmesan that melts slightly and clings to the crumb. They can be oven-baked or made in the air fryer, and both methods give you that golden, buttery coating that smells unreal when it comes out of the oven. Even better, you can freeze them raw, ready to bake for another night, or cook the whole batch and enjoy the leftovers for lunch the next day – they’re amazing chopped through a salad, tucked into wraps, or just eaten cold from the fridge.

Close up Garlic Parmesan Chicken Tender Recipe
Browned edges, juicy centre. You can see the garlic butter soaking into the crumb – buttery, garlicky and golden all over. Proof you don’t need a deep-fryer for perfect colour and crunch.

Now, these aren’t your deep-fried, pub-style schnitzels (and thank goodness, because there’s no oil splatter, no cleanup, and no heaviness after dinner). The texture is more of a crisp-meets-soft situation – golden on the outside, tender in the middle, with that buttery parmesan layer doing all the heavy lifting for flavour. To get them just right, the key is to preheat your oven properly (at LEAST 20 minutes of preheating – they will NOT work in a cold oven) and don’t overcrowd the tray – they need space to get that lovely colour. Serve them with fries, mash or a simple salad, or make a big batch for entertaining. Everyone loves them and they’re the kind of simple, double-duty dinner that just makes life easier.

Chicken Tender Breadcrumb ingredients
Everything you need for the perfect golden crumb – panko breadcrumbs, garlic powder, paprika, sea salt, cracked black pepper, flour and eggs. Simple pantry staples that make these chicken tenders deliciously full of flavour without deep-frying.

Can I bake or air fry my Baked Garlic Parmesan Chicken Tenders?

Yes – both methods work perfectly. Bake at 220°C (425°F) (200°C/400°F fan-forced) for 16–18 minutes (up to 20 minutes for thicker breast strips) or air fry at 200°C (400°F) for 10–12 minutes, flipping halfway.

Chicken Tenders before cooking
Crumbed and ready to bake – no frying, no mess. A light spray of olive oil helps them turn golden in the oven. Skip the baking (parchment) paper so the bottoms brown beautifully too.
Chicken Tenders after cooking
Straight from the oven: golden, juicy and brushed with garlic butter. The parmesan melts slightly, clinging to the crumb for that buttery, garlicky finish that smells incredible.

How crispy are these tenders?

They’re beautifully golden and lightly crunchy – not deep-fried crunchy, but crisp enough that you won’t miss the oil. The secret is a hot, well-preheated oven and giving each piece enough space on the tray (see the recipe notes for more details).

Garlic butter brushed over hot chicken tenders, then sprinkled with parmesan so it melts into the crumb – the easiest way to turn simple chicken into something everyone fights over.
Garlic butter brushed over hot chicken tenders, then sprinkled with parmesan so it melts into the crumb – the easiest way to turn simple chicken into something everyone fights over.

Do I need to line the tray?

No. Skip the baking (parchment) paper – it traps steam and stops the underside from browning. Use a lightly oiled rack or tray for even crispiness.

What else can I serve with Baked Garlic Parmesan Chicken Tenders?

These go with almost anything – think easy, family-style sides that make dinner feel complete. Parmesan fries or sweet potato fries are always a win, but they’re just as good with a simple cos (romaine) salad or a creamy coleslaw. If you’ve got time, serve them with roasted baby potatoes or a classic potato salad. On cooler nights, they’re delicious with buttered corn, steamed greens, or creamy mashed potatoes. Basically, if it works with garlic bread, it’ll work with these tenders. And don’t forget the lemon wedges – they brighten everything up.

Parmesan Garlic and Butter ingredients
The secret finishing touch: a mix of melted butter, fresh garlic, parsley, sea salt and parmesan.
Brush this on as soon as the tenders come out of the oven for that rich garlic bread flavour that makes everyone ask for seconds.

Why you’ll love it:

  • Double-duty dinner – Freeze them raw for a quick midweek meal, or cook and use leftovers for wraps, salads or lunchboxes.
  • Can be baked or air-fried – No messy oil, no splatter, just golden, garlicky perfection either way.
  • Garlic-butter magic – Brushing on melted garlic butter and parmesan at the end makes the crumb rich, glossy and full of flavour.
  • Family-friendly flexibility – Works with fries, coleslaw, mash, salad … basically anything you’ve got.
  • Foolproof results – A hot oven, space on the tray, and a quick brush of butter are all it takes for golden success every time.
  • They make great canapes for parties – Serve the tenders whole on a platter with a bowl of creamy garlic and herb dipping sauce, they will disappear quickly!

If you enjoyed Baked Garlic Parmesan Chicken Tenders, I think you’ll love:

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Garlic Parmesan Chicken Tender Recipe

Baked Garlic Parmesan Chicken Tenders

Author: Nicole
5 from 13 votes
“This was a HUGE hit with my family! I made a bigger batch to have leftovers … but nope, none left!! Ha ha. Awesome recipe.”
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Juicy, golden chicken tenders brushed with garlicky butter and sprinkled with parmesan – like garlic bread meets crispy chicken. You can bake or air fry them (no oil splatter, no fuss), then serve with fries, coleslaw, salad or whatever’s in the fridge. Freeze them raw for an easy make-ahead dinner, or cook the whole batch and use the leftovers for wraps or lunchboxes the next day. Simple, buttery and family-approved – this Baked Garlic Parmesan Chicken Tenders recipe is that kind of dinner that always disappears fast.
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Servings: 4

Ingredients

CREAMY GARLIC AND HERB DIPPING SAUCE
  • 125 g (½ cup) mayonnaise
  • 90 g (⅓ cup) Greek yoghurt or sour cream
  • ½ tsp freshly minced garlic
  • 1 tbsp fresh lemon juice
  • 1 tbsp finely chopped flat-leaf parsley
  • 1 tbsp finely chopped chives
  • ¼ tsp sea salt flakes
  • ¼ tsp freshly cracked black pepper
CHICKEN
  • 90 g (1½ cups) panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp sweet paprika
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 75 g (½ cup) plain (all-purpose) flour
  • 2 eggs, whisked
  • 600 g (1¼ lb) chicken tenderloins (tenders) or sliced boneless, skinless breast
  • Olive oil spray, for cooking
GARLIC BUTTER
  • 50 g (1¾ oz) unsalted butter, melted
  • 1 tsp freshly minced garlic
  • ¼ tsp sea salt flakes
  • 1 tbsp finely chopped flat-leaf parsley
  • 25 g (¼ cup) freshly grated parmesan (for sprinkling after baking)
COS (R0MAINE) SALAD
  • 1 large cos (romaine) lettuce, cut into strips
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • ½ tsp sea salt flakes
  • ¼ tsp freshly cracked black pepper
TO SERVE

Instructions

  • Preheat the oven or air fryer –
    Oven: Preheat to 220°C (425°F) (200°C fan/400°F fan-forced) and let it heat for 10–15 minutes after reaching temperature – the oven must be fully hot for crisp results.
    Air fryer: Preheat to 200°C (400°F) for 3 minutes.
  • Make the dipping sauce – In a small bowl, mix all the ingredients until smooth.
  • Prepare the crumb – In a shallow bowl, combine the panko, garlic powder, paprika, salt and pepper. Place the flour and whisked eggs in separate bowls.
  • Coat the chicken – Dust each piece of chicken in the flour, then dip into the egg, then coat in the breadcrumbs, pressing firmly to help them stick.
  • Bake or air fry –
    Oven: Arrange the chicken on a lightly oiled rack set over a tray (or a heavy, unlined tray sprayed with oil). Space the chicken evenly and spray the tops with oil. Bake for 16–18 minutes, flipping once halfway and spraying with oil again, until golden and just cooked through. Do not bake for longer than 22 minutes or they’ll dry out.
    Air fryer: Spray the basket with oil, add the chicken in a single layer, then spray the tops with oil so they are evenly covered. Cook for 10–12 minutes, flipping halfway and spraying with oil again, until crisp and golden. Do not exceed 18 minutes or they’ll dry out.
  • Make the garlic butter – In a small bowl, combine the melted butter, garlic, salt and parsley.
  • Finish the chicken – As soon as the chicken is cooked and golden, brush it generously with the garlic butter, then immediately sprinkle it with the finely grated parmesan. The heat will melt the cheese slightly so it clings to the coating.
  • Make the cos salad – Toss the lettuce strips with the olive oil, lemon juice, salt and pepper just before serving.
  • Serve – Serve the tenders with the dipping sauce, salad, fries and lemon wedges.

Nutrition information

Nutrition Facts
Baked Garlic Parmesan Chicken Tenders
Amount per Serving
Calories
849
% Daily Value*
Fat
 
58
g
89
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
18
g
Monounsaturated Fat
 
22
g
Cholesterol
 
224
mg
75
%
Sodium
 
1871
mg
81
%
Potassium
 
780
mg
22
%
Carbohydrates
 
35
g
12
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
45
g
90
%
Vitamin A
 
1686
IU
34
%
Vitamin C
 
11
mg
13
%
Calcium
 
164
mg
16
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – 
The oven must be properly preheated – don’t rush it. You need the oven piping hot before the chicken goes in.
Skip baking (parchment) paper – Use a lightly oiled rack or tray so the crumb browns underneath.
Don’t overcrowd – Leave space between each piece so the heat can circulate. Use two trays if needed and swap halfway through the cooking time.
Use oil wisely – A fine mist over the chicken helps browning without making it greasy.
Oven-baked crumbs won’t be as crunchy as fried – But the garlic butter soaks in and makes the coating rich and golden so you won’t miss the oil!

Make Ahead

You can fully prep these tenders in advance, ready to bake later.
To freeze (raw) – Once coated in breadcrumbs, lay the chicken tenders on a lined tray and freeze until solid. Transfer to a snap-lock bag or airtight container and freeze for up to 3 months.
To cook from frozen – Bake at 220°C (425°F) (200°C/400°F fan-forced) for 20–22 minutes, flipping halfway and spraying with oil, until golden and cooked through.
To refrigerate (uncooked) – Store crumbed, uncooked tenders in the fridge (covered) for up to 24 hours before baking.
Dipping sauce – Can be made up to 3 days ahead and kept refrigerated in a sealed container. The flavour improves as it sits.
Garlic butter – Can be mixed ahead and refrigerated for up to 3 days. Re-melt gently before brushing it on the chicken.

 Leftovers

Cooked chicken tenders – Cool completely, then refrigerate in an airtight container for up to 3 days.
Reheat – Oven: 200°C (400°F) (180°C/350°F fan-forced) for 8–10 minutes. Air fryer: 180°C (350°F) for 5–6 minutes until warmed through and crisp. Microwave: Use only for a quick reheat; the coating will soften.
Freeze (cooked) – Up to 2 months. Reheat directly from frozen at 200°C (400°F) (180°C/350°F fan-forced) for 15–18 minutes, brushing again with garlic butter if desired.
Serving ideas – Slice leftovers into wraps, add to salads, or serve cold in lunchboxes – they’re delicious even straight from the fridge.

Equipment

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Course chicken, Fakeaway, Family Favourites, freezer friendly
Cuisine Modern Australian