Lemon Garlic Parmesan Chicken Tenders

Crispy baked Lemon Garlic Parmesan Chicken Tenders soaked in bright lemon and punchy garlic flavours, then coated in a golden parmesan Panko crumb that delivers serious crunch. No flour needed, no deep frying required, just juicy chicken tenders baked until perfectly golden.

These succulent, oven fried chicken tenders are the kind everyone reaches for first. Dip them into honey mustard sauce and watch them disappear. They are loved by kids and adults alike and make the good finger food for weeknights, parties, or casual entertaining. No mess, no fuss, just an irresistible golden crumb and tender, juicy chicken inside.

What Makes This Recipe So Good

• Soaked In Lemon Garlic Flavour: The chicken tenders are infused before coating, so every bite of these Lemon Garlic Parmesan Chicken Tenders is juicy, bright, and properly seasoned inside and out.
• Golden Parmesan Panko Crunch: The parmesan melts into the crumbs while the Panko creates that addictive crisp texture, giving you truly crispy chicken tenders straight from the oven.
• No Flour, No Deep Frying: This chicken tenders recipe skips the heavy dredging and frying, making it lighter, less messy, and much easier to pull together on busy nights.
• Juicy On The Inside, Crisp On The Outside: High heat baking locks in moisture while creating a beautifully golden crust, delivering everything you want from homemade chicken tenders.

Ingredients You'll Need To Make These Chicken Tenders

These Lemon Garlic Parmesan Chicken Tenders use simple pantry staples, but each one plays an important role in creating juicy chicken tenders.

• Chicken Tenders: Naturally tender and quick cooking, they stay juicy inside while the coating turns golden and crisp, giving you perfectly cooked chicken tenders every time.
• Panko Breadcrumbs: The key to crispy chicken tenders in the oven. Panko creates a light, airy crunch that regular breadcrumbs alone cannot achieve.
• Parmesan Cheese: Freshly grated parmesan melts into the crumb mixture, adding savoury depth and helping create that golden, flavour packed crust.
• Lemon Juice And Garlic: This flavour duo infuses the chicken before baking, keeping the meat juicy while adding bright, punchy character that sets these Lemon Garlic Parmesan Chicken Tenders apart.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Add-Ins And Substitutions

• Chilli Flakes: Add a pinch to the crumb mixture if you like a gentle kick of heat running through your Lemon Garlic Parmesan Chicken Tenders.
• Italian Seasoning: A small sprinkle adds herby depth and makes this chicken tenders recipe feel even more flavour packed.
• Lime Instead Of Lemon: Swap the lemon juice for fresh lime if that is what you have on hand. It still keeps the chicken tenders bright and juicy.
• Gluten Free Breadcrumbs: Use gluten free Panko and crumbs to make crispy chicken tenders without compromising on crunch.
• Extra Parmesan: Add an extra tablespoon to the crumb mixture for a deeper savoury crust and more golden colour.
• Greek Yoghurt Dip: Serve with a quick yoghurt, garlic, and lemon dip if you want a lighter alternative to honey mustard while keeping the flavours balanced.

On the stove

1. Preheat The Oven: Preheat oven to 400°F 200°C and lightly grease a baking tray with cooking spray or a thin coating of oil. Set aside.

1. Make Lemon Garlic Base: In a bowl, whisk the egg, olive oil, lemon juice, parsley, garlic, salt, and pepper until well combined.

1. Coat Chicken: Add chicken tenders to the egg mixture and turn to coat evenly, letting them sit for 5 minutes to absorb the flavour.

1. Optional Marinate: For deeper flavour, cover and refrigerate the coated chicken for 30 minutes to 1 hour if time allows.

1. Prepare Crumb Mixture: In a bowl, combine Panko breadcrumbs, regular breadcrumbs, paprika, garlic and onion powder, and parmesan cheese.

1. Dredge And Press: Remove each tender from the egg mixture and press them firmly into the breadcrumb mixture, coating all sides evenly.

1. Arrange And Spray: Place the coated tenders on the prepared baking tray in a single layer and lightly spray the tops with cooking oil.

1. Bake Until Golden: Bake for 10 minutes, flip, then bake another 5 to 10 minutes until cooked through, broiling for the last 2 to 3 minutes for extra crispiness.

These Lemon Garlic Parmesan Chicken Tenders pair perfectly with sides that balance their crispy coating and bright flavour. Try serving them with Roasted Mushrooms for a savoury, earthy contrast Garlic Butter Salmon style garlic green veggies for a fresh and simple side.

Chicken Tenders Secrets You'll Be Glad You Knew

• Let the coated chicken tenders rest on the tray for 5 minutes before baking so the crumb sticks properly and does not slide off in the oven.
• Use a wire rack set over your baking tray if you have one. It allows hot air to circulate underneath and helps create evenly crispy chicken tenders on all sides.
• Lightly spray the tops with oil, but do not drench them. A fine mist is enough to help the parmesan and Panko turn golden without making the coating greasy.
• Do not overcrowd the tray. Leave space between each piece so they roast instead of steam, which keeps this chicken tenders recipe beautifully crisp.

Recipe FAQ's

Bake them on a wire rack if possible and avoid stacking after cooking. If reheating, use the oven or air fryer instead of the microwave to bring back that crispy chicken tenders texture.

Absolutely. Cook at 200°C for about 10 to 12 minutes, flipping halfway through, until golden and cooked through. You will still get beautifully crispy chicken tenders with less oil.

Honey mustard is a classic pairing, but garlic aioli, ranch, or even a simple squeeze of fresh lemon all complement Lemon Garlic Parmesan Chicken Tenders beautifully.

Watch Me Make These On Video

What you need

• 1 egg large
• 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 to season
• 1/4 teaspoon cracked pepper
• 28 ounces chicken tenders
• 1 cup Panko breadcrumbs
• 1/2 cup regular breadcrumbs garlic, herb or Italian seasoned for extra flavour
• 1 teaspoon mild paprika or sweet, smoky, spicy
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup parmesan cheese fresh grated

Method

1. Preheat oven to 400°F (200°C). Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
2. In a large bowl, whisk together the egg, oil, lemon juice, parsley, garlic, salt and pepper.
3. Dip chicken tenders into egg mixture and let sit for 5 minutes while preparing crumb mixture.
4. In another bowl, combine both breadcrumbs, paprika, garlic powder, onion powder and parmesan cheese.
5. Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
6. Arrange tenders on the baking sheet / tray and lightly spray with cooking oil spray.
7. Bake for 10 minutes. Flip and bake for a further 5-10 minutes or until cooked through. (Broil in the last 2-3 minutes for a golden crispy crumb!)