Description
Bake chicken tenders until they achieve a deep golden, crispy crust using Parmesan cheese, served with a simple dipping sauce and a fresh cos salad.
Ingredients
Scale
- 1/2 cup (125 g) mayonnaise
- 1/3 cup (90 g) Greek yoghurt or sour cream
- 1/2 tsp freshly minced garlic
- 1 tbsp fresh lemon juice
- 1 tbsp finely chopped flat-leaf parsley
- 1 tbsp finely chopped chives
- 1/4 tsp sea salt flakes
- 1/4 tsp freshly cracked black pepper
- 1 1/2 cups (90 g) panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp sea salt flakes
- 1/2 tsp freshly cracked black pepper
- 1/2 cup (75 g) plain (all-purpose) flour
- 2 eggs, whisked
- 600 g (1 lb 5 oz) chicken tenderloins or sliced boneless, skinless breast
- Olive oil spray
- 50 g (1 3/4 oz) unsalted butter, melted
- 1 tsp freshly minced garlic
- 1/4 tsp sea salt flakes
- 1 tbsp finely chopped flat-leaf parsley
- 1/4 cup (25 g) freshly grated parmesan (for sprinkling after baking)
- 1 large cos (romaine) lettuce, cut into strips
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt flakes
- 1/4 tsp freshly cracked black pepper
- Air fryer chips, crispy oven fries or freezer fries (to serve)
- Lemon wedges (to serve)
Instructions
- Preheat your oven to 220°C (425°F) or your air fryer to 200°C (400°F).
- Make the dipping sauce by mixing the mayonnaise, Greek yoghurt, minced garlic, lemon juice, parsley, chives, salt, and pepper in a small bowl until smooth.
- Prepare the crumb mixture by combining the panko, garlic powder, paprika, salt, and pepper in a shallow bowl.
- Place the flour and whisked eggs in separate bowls.
- Coat each piece of chicken first in the flour, then dip it into the egg, and finally coat it in the breadcrumbs, pressing firmly so the crumbs stick.
- For the oven: Arrange the chicken evenly on a lightly oiled rack over a tray, spray the tops with oil, and bake for 16–18 minutes, flipping once halfway and spraying with oil again, until golden and cooked through.
- For the air fryer: Spray the basket with oil, add the chicken in a single layer, spray the tops with oil, and cook for 10–12 minutes, flipping halfway and spraying with oil again, until crisp and golden.
- Make the garlic butter by combining the melted butter, minced garlic, salt, and parsley in a small bowl.
- As soon as the chicken is cooked, brush it generously with the garlic butter and immediately sprinkle it with the grated parmesan.
- Make the cos salad by tossing the lettuce strips with the olive oil, lemon juice, salt, and pepper just before serving.
- Serve the tenders with the dipping sauce, salad, fries, and lemon wedges.
Notes
- For oven baking, do not bake longer than 22 minutes to prevent the chicken from drying out.
- For air frying, do not cook longer than 18 minutes.
- The heat from the freshly cooked chicken will slightly melt the parmesan, helping it adhere to the crust.
- Prep Time: 20 min
- Cook Time: 18 min
- Category: Dinner
- Method: Baking/Air Frying
- Cuisine: American
Nutrition
- Serving Size: 4 tenders
- Calories: 450
- Sugar: 3
- Sodium: 550
- Fat: 28
- Saturated Fat: 7
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 28
- Cholesterol: 110
Keywords: Crispy Parmesan Baked Chicken Tenders, Simple Chicken Recipes, Chicken Breast Dinner Ideas, Healthy Dinner Recipes, Quick Dinner Ideas, Oven Baked Chicken, Parmesan Chicken