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Crispy Baked Garlic Butter Chicken Tenders

Crispy baked garlic butter chicken tenders with a panko-Parmesan crust that bakes golden and stays crunchy without frying. Finished with a brushed garlic butter layer for rich flavor in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken tenders
  • 1.5 lb chicken tenders
Breading
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 1.5 cup panko breadcrumbs
  • 0.5 cup grated Parmesan
  • 1 tsp garlic powder
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
Garlic butter finish
  • 4 tbsp unsalted butter melted
  • 2 clove garlic minced
  • 2 tbsp fresh parsley chopped, for serving

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Preheat and set up
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack.
  2. Set up a breading station with flour, beaten eggs, and panko mixed with Parmesan, garlic powder, salt, and pepper.
Coat the tenders
  1. Dredge each chicken tender in flour, then egg, then the panko mixture, pressing to coat well.
  2. Arrange the tenders on the wire rack in a single layer.
Bake and finish
  1. Bake for 18–20 minutes at 425°F until golden and cooked through, watching for deep golden color on the crust.
  2. Whisk together the melted butter and minced garlic, then brush over the hot baked tenders.
  3. Garnish with fresh parsley and serve immediately.

Notes

For extra crispness, keep the coated tenders spaced on the wire rack so air circulates around them. Store leftovers in the refrigerator up to 3 days; reheat on a wire rack or baking sheet at 425°F until hot. Freezing is not recommended for best texture, but you can freeze unbaked breaded tenders and bake from frozen with a few extra minutes. For a gluten-free option, swap in a 1:1 gluten-free flour and gluten-free panko for the same coating steps.