Baked chicken tenders brushed with garlicky butter, coated in parmesan, and served with golden fries and a fresh cos (romaine) salad.
These Baked Garlic Parmesan Chicken Tenders are what my kids call “garlic bread chicken”—and once you taste them, you’ll understand why. They’re crispy on the outside, juicy on the inside, and packed with buttery garlic flavour. Each tender is brushed with melted garlic butter and finished with parmesan that melts slightly and sticks beautifully to the crumb.
You can make these in the oven or the air fryer, and both methods give you that golden, buttery coating that smells incredible when it comes out. Even better, you can freeze them raw and bake them on another night, or cook the whole batch and enjoy the leftovers the next day. They’re great chopped into salads, wrapped in flatbread, or even eaten cold straight from the fridge.
These aren’t deep-fried, pub-style schnitzels—and that’s a good thing. There’s no oil splatter, no messy cleanup, and no heavy feeling after dinner. The texture is a perfect balance of crisp and tender, with the garlic butter and parmesan doing all the work for flavour. The key to success is a properly preheated oven (at least 20 minutes) and giving the chicken space on the tray so it browns evenly. Serve them with fries, mash, or a simple salad, or make a big batch for guests. Everyone loves them, and they’re the kind of easy, reliable dinner that makes life simpler.
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 pieces), or air fry at 200°C (400°F) for 10–12 minutes, flipping halfway through.
How crispy are these tenders?
They’re golden and lightly crunchy—not deep-fried crispy, but crisp enough that you won’t miss the oil. A hot, well-preheated oven and enough space on the tray make all the difference.
Do I need to line the tray?
No. Skip baking (parchment) paper, as it traps steam and stops the bottom from browning. A lightly oiled rack or tray gives the best results.
What else can I serve with Baked Garlic Parmesan Chicken Tenders?
These tenders go with almost anything. Parmesan fries or sweet potato fries are always popular, but they’re just as good with a cos (romaine) salad or creamy coleslaw. They also pair well with roasted baby potatoes, potato salad, buttered corn, steamed greens, or creamy mashed potatoes. If it works with garlic bread, it will work with these tenders. Don’t forget the lemon wedges—they add a fresh finish.
Why you’ll love it:
- Double-duty dinner – Freeze them raw for busy nights, or use leftovers for wraps, salads, or lunchboxes.
- Can be baked or air-fried – No messy oil, no splatter, just golden, garlicky results.
- Garlic-butter magic – Brushing on garlic butter and parmesan makes the crumb rich and full of flavour.
- Family-friendly flexibility – Works with fries, salad, mash, or whatever you have.
- Foolproof results – A hot oven, space on the tray, and a brush of butter guarantee success
They also make excellent canapés for parties—serve them on a platter with creamy garlic and herb dipping sauce, and they’ll disappear fast.
If you enjoyed Baked Garlic Parmesan Chicken Tenders, I think you’ll love:
Baked Garlic Parmesan Chicken Tenders
Juicy, golden chicken tenders brushed with garlic butter and sprinkled with parmesan—like garlic bread meets crispy chicken. Bake or air fry them with no oil splatter and no fuss, then serve with fries, coleslaw, salad, or whatever you have on hand. Freeze them raw for an easy make-ahead meal, or cook the full batch and use leftovers for wraps or lunchboxes. Simple, buttery, and family-approved, this Baked Garlic Parmesan Chicken Tenders recipe never lasts long.
Total Time: 40 minutes
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- ½ cup (125 g) mayonnaise
- ⅓ cup (90 g) 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:
- 1½ cups (90 g) panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- ½ cup (75 g) plain (all-purpose) flour
- 2 eggs, whisked
- 600 g (1 lb 5 oz) chicken tenderloins or sliced chicken breast
- Olive oil spray
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
- ¼ cup (25 g) freshly grated parmesan
COS SALAD
- 1 large cos (romaine) lettuce, sliced
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
TO SERVE
- Air fryer chips, oven fries, or freezer fries
- Lemon wedges
Instructions:
- Air fryer chips, oven fries, or freezer fries
Preheat the oven or air fryer- Oven: Heat to 220°C (425°F) (200°C fan-forced) and allow 10–15 minutes extra heating time.
- Air fryer: Preheat to 200°C (400°F) for 3 minutes
- Make the dipping sauce – Mix all ingredients in a bowl until smooth.
- Prepare the crumb – Combine panko, garlic powder, paprika, salt, and pepper in a shallow bowl. Place flour and eggs in separate bowls.
- Coat the chicken – Coat each piece in flour, dip in egg, then press into breadcrumbs
- Bake or air fry
- Oven: Place chicken on a lightly oiled rack or tray. Spray with oil and bake for 16–18 minutes, flipping halfway.
- Air fryer: Cook in a single layer for 10–12 minutes, flipping halfway.
- Make the garlic butter – Mix melted butter, garlic, salt, and parsley.
- Finish the chicken – Brush hot chicken with garlic butter and immediately sprinkle with parmesan.
- Make the cos salad – Toss lettuce with olive oil, lemon juice, salt, and pepper just before serving.
- Serve – Serve with dipping sauce, salad, fries, and lemon wedges.
Notes:
- Always fully preheat the oven.
- Skip parchment paper for better browning.
- Don’t overcrowd the tray.
- Use a light oil spray for even colour.
- Oven-baked crumbs won’t be deep-fried crunchy, but the garlic butter adds richness.
Make Ahead:
Freeze (raw): Up to 3 months.
Bake from frozen: 20–22 minutes at 220°C (425°F).
Refrigerate (uncooked): Up to 24 hours.
Dipping sauce & garlic butter: Can be made up to 3 days ahead.
Leftovers:
- Refrigerate: Up to 3 days.
- Reheat: Oven or air fryer for best texture.
- Freeze (cooked): Up to 2 months.
- Serving ideas: Wraps, salads, or cold in lunchboxes.