Lemon Garlic Parmesan Chicken Tenders: The Ultimate Crispy Chicken Recipe
Introduction to Lemon Garlic Parmesan Chicken Tenders
Are you looking for a delicious and healthier alternative to fried chicken tenders? Look no further! These Lemon Garlic Parmesan Chicken Tenders are crispy, flavorful, and easy to make. Perfect for a family dinner or a quick lunch, this recipe will become a staple in your kitchen.
A Personal Story Behind My Lemon Garlic Parmesan Chicken Tenders Journey
Growing up, chicken tenders were always a favorite in our household. My mother had a knack for making them crispy without the frying, and I’ve taken her inspiration to create my own version. Adding lemon and garlic not only elevates the flavor but also gives the dish a refreshing twist. Now, I love sharing this recipe with friends and family, and it never fails to impress!
What Makes This Lemon Garlic Parmesan Chicken Tenders Recipe Special?
This recipe stands out because it combines the zestiness of lemon with the savory taste of garlic and parmesan. The use of Panko breadcrumbs ensures a delightful crunch, while baking instead of frying keeps it healthier. Plus, it’s simple enough for anyone to make, even if you’re not a seasoned chef!
The Full Lemon Garlic Parmesan Chicken Tenders Recipe
Ingredients
- 1 large egg
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (or juice of 1/2 a lemon)
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons garlic, minced
- 3/4 teaspoon salt
- 1/4 teaspoon cracked pepper
- 28 ounces chicken tenders
- 1 cup Panko breadcrumbs
- 1/2 cup regular breadcrumbs (garlic, herb, or Italian seasoned)
- 1 teaspoon mild paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup fresh grated parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a baking tray with cooking oil spray or a light coating of oil. Set aside.
- In a large bowl, whisk together the egg, olive oil, lemon juice, parsley, minced garlic, salt, and pepper. This mixture will help the breadcrumbs stick.
- Dip the chicken tenders into the egg mixture, allowing them to soak for 5 minutes. If time allows, marinate in the refrigerator for 30 minutes to an hour for even more flavor.
- In another bowl, combine both types of breadcrumbs, paprika, garlic powder, onion powder, and parmesan cheese. This will create a flavorful coating for the chicken.
- Dredge each egg-coated chicken tender in the breadcrumb mixture, lightly pressing to ensure an even coat.
- Arrange the coated tenders on the prepared baking sheet and lightly spray with cooking oil to help them crisp up in the oven.
- Bake for 10 minutes, then flip the tenders and bake for an additional 5-10 minutes or until cooked through. For a golden crispy crumb, broil for the last 2-3 minutes.
Serving Suggestions and Variations for Lemon Garlic Parmesan Chicken Tenders
These chicken tenders are incredibly versatile! Serve them with your favorite dipping sauce, such as honey mustard or ranch dressing, for an extra flavor boost. You can also pair them with a fresh salad or roasted vegetables for a complete meal. If you’re feeling adventurous, try adding different herbs or spices to the breadcrumb mixture for a unique twist.
Frequently Asked Questions About Lemon Garlic Parmesan Chicken Tenders
Can I use chicken breasts instead of tenders?
Yes, you can cut chicken breasts into strips to create your own tenders.
How can I make this recipe gluten-free?
Substitute regular breadcrumbs with gluten-free breadcrumbs and ensure your Panko is gluten-free as well.
Can I make these ahead of time?
Absolutely! You can prepare the chicken tenders and store them in the refrigerator before baking. Just add a few extra minutes to the cooking time if baking straight from the fridge.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 20-25 minutes
Total Time: 35-40 minutes
Calories per Serving: 320
Servings: 4
Lemon Garlic Parmesan Chicken Tenders
Equipment
- Baking tray for baking the chicken tenders
Ingredients
Main Ingredients
- 1 large egg
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons garlic, minced
- 3.75 teaspoons salt
- 0.25 teaspoon cracked pepper
- 28 ounces chicken tenders
- 1 cup Panko breadcrumbs
- 0.5 cup regular breadcrumbs (garlic, herb, or Italian seasoned)
- 1 teaspoon mild paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 cup fresh grated parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a baking tray with cooking oil spray or a light coating of oil. Set aside.
- In a large bowl, whisk together the egg, olive oil, lemon juice, parsley, minced garlic, salt, and pepper. This mixture will help the breadcrumbs stick.
- Dip the chicken tenders into the egg mixture, allowing them to soak for 5 minutes. If time allows, marinate in the refrigerator for 30 minutes to an hour for even more flavor.
- In another bowl, combine both types of breadcrumbs, paprika, garlic powder, onion powder, and parmesan cheese. This will create a flavorful coating for the chicken.
- Dredge each egg-coated chicken tender in the breadcrumb mixture, lightly pressing to ensure an even coat.
- Arrange the coated tenders on the prepared baking sheet and lightly spray with cooking oil to help them crisp up in the oven.
- Bake for 10 minutes, then flip the tenders and bake for an additional 5-10 minutes or until cooked through. For a golden crispy crumb, broil for the last 2-3 minutes.