These garlic parmesan chicken tenders are everything you want in a crispy, flavorful bite.
Juicy chicken, a crunchy panko-parmesan coating, and a buttery garlic sauce make them irresistible. The best part? You can make this garlic parmesan chicken tenders recipe right in the air fryer for maximum crispiness without deep frying.
What are Garlic Parmesan Chicken Tenders?
Garlic parmesan chicken tenders are seasoned strips of chicken coated in breadcrumbs and parmesan, then cooked until golden and crispy. They’re often tossed in a buttery garlic sauce for extra flavor.
If you’ve never tried chicken tenders in the air fryer before, this method gives you the crunch of fried chicken but with much less oil. Think of it as comfort food with a lighter twist that still delivers on flavor and texture.
Why order these garlic parmesan chicken tenders at Wingstop when you can make them better and easily at home?
Why You’ll Love Garlic Parmesan Chicken Tenders
- Crispy without frying: Thanks to the air fryer, these chicken tenders are crunchy on the outside and juicy inside, no deep fryer needed.
- Loaded with flavor: The garlic butter sauce and parmesan cheese create a bold, savory punch in every bite. You won't order Wingstop garlic parmesan chicken tenders ever again!
- Easy weeknight recipe: With simple steps and common ingredients, this garlic parmesan chicken tenders recipe fits perfectly into a busy schedule.
- Kid and adult friendly: They’re delicious for kids and adults alike!
Ingredients
- Chicken Tenders: Lean and juicy, they’re the perfect base for this recipe.
- Salt & Black Pepper: Simple seasonings to bring out the natural flavor of the chicken.
- All-Purpose Flour: Helps the breading stick to the chicken tenders.
- Garlic Powder & Onion Powder: Build savory depth and aroma in the breading.
- Smoked Paprika & Cayenne Pepper: Add warmth and a little kick of spice.
- Eggs: Bind the flour and breadcrumbs for the perfect coating.
- Panko Breadcrumbs: Create a light, crunchy exterior when air fried.
- Parmesan Cheese: Adds nutty, salty richness to both the breading and garnish.
- Neutral Oil Spray: Ensures the tenders crisp evenly in the air fryer.
- Butter: The base of the garlic butter sauce for rich flavor.
- Garlic: Brings that unmistakable punch of flavor in the sauce. We need loads of garlic for the delicious sauce.
- Lemon Juice: Adds brightness to balance the richness.
- Parsley: Fresh and herby, it rounds out the sauce and garnish.
- Ranch Sauce: A creamy dipping sauce that pairs perfectly with the tenders.
Customizations
- Swap the protein: Use chicken breast strips or even turkey tenders instead of chicken tenders.
- Go spicier: Add extra cayenne or a drizzle of hot sauce into the garlic butter for more heat.
- Cheese variations: Try pecorino romano or asiago in place of parmesan for a slightly different flavor.
How to Make Garlic Parmesan Chicken Tenders
Season and Bread the Chicken
Pat the chicken dry and season with salt and pepper.
Prepare three plates: one with flour and seasonings, one with beaten eggs, and one with panko mixed with parmesan. Dredge each chicken tender in flour, then dip in egg, and finally coat in the breadcrumb-parmesan mix.
Air Fry the Tenders
Preheat the air fryer to 400°F. Place tenders in a single layer, spray generously with oil, and cook for 10–12 minutes, flipping halfway until golden brown and cooked through at 165°F.
Alternate Oven Method
If you don't have an air fryer, bake the breaded chicken tenders at 400°F for 20–25 minutes, spraying the tops with oil before baking to help them crisp.
Make the Garlic Butter Sauce
While the chicken cooks, melt butter in a saucepan.
Add minced garlic and sauté until fragrant, then stir in lemon juice, salt, and parsley.
Toss and Serve
Place the cooked tenders in a bowl and pour the garlic butter sauce over them.
Toss gently, then garnish with more parmesan and parsley. Serve immediately with ranch on the side.
Storage
Store leftover garlic parmesan chicken tenders in an airtight container in the fridge for up to 2 days, then reheat in the air fryer or oven to keep them crispy.
Tips
- Don’t overcrowd the air fryer: Space out the tenders so they cook evenly and crisp up on all sides.
- Use freshly grated parmesan: It melts better and gives a richer flavor compared to pre-grated cheese.
- Toss gently in sauce: To keep the crispy coating intact, mix the chicken with garlic butter lightly.
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Garlic Parmesan Chicken Tenders
Video
Equipment
Ingredients
Chicken
- 1.25 pounds chicken tenders boneless
- ½ teaspoon salt
- Freshly ground black pepper
Breading
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ¾ teaspoon salt
- Freshly cracked black pepper
- 2 eggs beaten
- 1.25 cups panko breadcrumbs
- ¾ cup parmesan cheese freshly grated
- Oil spray
Garlic Butter Sauce
- 6 tablespoon butter
- 10 cloves garlic minced
- 2 tablespoon lemon juice
- ¼ teaspoon salt
- 2 tablespoon parsley finely chopped
For Serving
- parmesan cheese freshly grated
- Chopped parsley
- Ranch sauce
Instructions
- Pat the chicken tenders dry with a paper towel. Season both sides with ½ teaspoon salt and a few cracks of freshly ground black pepper.
- On one plate, combine all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, ¾ teaspoon salt, and a few cracks of black pepper. On a second plate, crack and beat the eggs with a fork. On a third plate, mix the panko breadcrumbs with the freshly grated parmesan cheese.
- Dredge each chicken tender in the seasoned flour, shaking off any excess. Next, dip into the beaten eggs, covering the chicken completely. Finally, coat thoroughly with the panko-parmesan mixture, pressing gently to ensure the breadcrumbs stick. Arrange the breaded tenders on a clean plate or tray.
- Preheat air fryer to 400F (220C) for a few mins. Add chicken tenders (don’t overcrowd and cook in batches as needed) then spray the chicken tenders generously with oil. Flip the chicken and spray with more oil until well coated all over. Air fry for 10-12 mins until cooked through and internal temperature reaches 165F.For alternate cooking methods, see recipe notes below.
- While the chicken is cooking, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 mins until fragrant. Stir in the lemon juice and ¼ teaspoon salt until well combined, about 15 seconds. Turn off the heat then add chopped parsley and mix.
- Once the chicken tenders are done, place them in a large bowl and pour the garlic butter sauce over the top. Gently toss until all tenders are coated. Garnish with freshly grated parmesan cheese, chopped parsley, and serve chicken tenders with ranch sauce on the side.
Notes
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper or lightly grease it. Arrange the chicken tenders in a single layer on the sheet. Spray the tops generously with oil spray to help them crisp.
- Bake for 25-30 minutes until the chicken is golden brown and cooked through (internal temperature of 165°F).
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