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Here's a simple list of what you need for Garlic Parmesan Chicken Tenders: - 1 lb chicken tenderloins - 1 cup all-purpose flour - 2 large eggs - 1 cup breadcrumbs (preferably panko) - 1 cup grated Parmesan cheese - 4 cloves garlic, minced - 1 teaspoon paprika - 1 teaspoon dried oregano - 1 teaspoon salt - ½ teaspoon black pepper - ½ teaspoon crushed red pepper flakes (optional) - ½ cup olive oil - Fresh parsley, chopped (for garnish) These ingredients work together to create juicy chicken tenders with a crispy crust. The panko breadcrumbs add a lovely crunch. The mix of garlic and Parmesan brings rich flavor. You also get a nice kick from the crushed red pepper if you choose to add it. For the best taste, use fresh garlic. It makes a big difference in flavor. If you want to make this meal healthier, consider using whole wheat breadcrumbs or a gluten-free option. You can even swap out the tenderloins for chicken breasts if that’s what you have on hand. This recipe is flexible and allows you to adjust it to your liking. Check out the Full Recipe for complete instructions! - Preheat your oven to 425°F (220°C). - Line a baking sheet with parchment paper for easy cleanup. - In a shallow dish, mix flour, paprika, salt, black pepper, and oregano. - In another bowl, whisk the eggs until smooth. - Get a third dish and mix breadcrumbs, minced garlic, and Parmesan cheese. - Start the dipping process. First, coat each chicken tender in the flour mix. - Shake off any extra flour before moving to the next step. - Next, dip the floured tender into the beaten eggs. Let excess egg drip off. - Finally, coat the tender in the breadcrumb mix. Press gently to help it stick. - Place the coated chicken tenders on the parchment-lined baking sheet. - Drizzle olive oil over the tenders for that crispy finish. - Bake them for 15-20 minutes. They should be golden brown and fully cooked. - Let them cool for a few minutes before serving. Garnish with fresh parsley. For the detailed steps, check the Full Recipe. To keep your chicken tenders juicy, avoid overcooking. Bake them at 425°F for 15-20 minutes. Use a meat thermometer. Aim for 165°F at the center. This ensures they are safe and tender. For the crispiest coating, use panko breadcrumbs. They add extra crunch. Also, coat the chicken well. Press the crumbs firmly onto the chicken for best results. Drizzle olive oil before baking. This helps to achieve a golden, crispy finish. Dips can elevate your meal. Marinara sauce pairs well with Garlic Parmesan Chicken Tenders. Garlic aioli is another great choice. Both add flavor and richness. For sides, consider a fresh salad or roasted vegetables. A side of crispy fries or coleslaw also works well. These options balance the meal and add variety. If you want lighter options, try baking instead of frying. You can also use less oil. This keeps the dish tasty but reduces calories. Nutritional information per serving (based on 4 servings) includes approximately: - Calories: 350 - Protein: 30g - Carbohydrates: 20g - Fat: 15g This information helps you plan your meals better. {{image_2}} You can change the flavor of your Garlic Parmesan Chicken Tenders by adding spices or different cheeses. For a twist, try smoked paprika or Italian seasoning. You can also use different cheeses like cheddar or mozzarella. Each adds a unique taste and texture. If you want a spicy kick, add hot sauce to the egg wash. This gives the tenders a nice heat. You can also mix crushed red pepper flakes into the breadcrumb mix for extra spice. This way, every bite is full of flavor. To make crispy tenders, try using an air fryer. Set it to 400°F (200°C) and cook the tenders for about 10-12 minutes. Flip them halfway through for even crispiness. This method uses less oil but gives you that crunchy texture. If you prefer baking, keep the oven at 425°F (220°C). Bake the tenders for 15-20 minutes as in the Full Recipe. For a better result, you can flip them halfway through cooking. This ensures both sides get nice and crispy. To store leftovers, let the chicken tenders cool first. Place them in an airtight container. They stay fresh for about three days in the fridge. For best taste, reheat them in the oven. Set the oven to 375°F (190°C). Bake for 10-15 minutes, until they feel hot and crispy again. You can freeze cooked tenders for meal prep. After they cool, wrap each tender in plastic wrap. Place them in a freezer bag, removing as much air as possible. They last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat them using the same oven method for the best taste. Enjoy your crispy chicken tenders anytime! Can I use chicken breasts instead of tenderloins? Yes, you can use chicken breasts. Just cut them into strips. They will still taste great! How long does it take to cook chicken tenders? It takes about 15-20 minutes to cook chicken tenders at 425°F. You want them golden and cooked through. What can I use if I don't have breadcrumbs? You can use crushed crackers or cornflakes. They will add a nice crunch. Can I make this recipe gluten-free? Yes, use gluten-free flour and gluten-free breadcrumbs. This will keep the dish tasty and safe for gluten-free diets. How far in advance can I prepare the tenders? You can prepare the tenders a day ahead. Just coat them, then store in the fridge until you bake. What's the best way to keep them warm when serving? Use a warm oven set to low heat. You can also cover them with foil to keep the heat in. In this blog post, we explored a simple recipe for Garlic Parmesan Chicken Tenders. You learned about the key ingredients, the step-by-step process, and helpful tips for success. We also covered variations to excite your palate and storage methods to keep leftovers fresh. In conclusion, this recipe provides a tasty and straightforward way to enjoy chicken tenders at home. With a few simple steps, you can create a meal that delights everyone at your table. Enjoy your cooking!

Garlic Parmesan Chicken Tenders

Savor the deliciousness of Garlic Parmesan Chicken Tenders with this easy recipe! Perfectly crispy on the outside and tender on the inside, these golden bites are a crowd-pleaser. Dive into our step-by-step guide to create these flavorful chicken tenders that are sure to impress at any meal. Click to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

1 lb chicken tenderloins

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (preferably panko for extra crunch)

1 cup grated Parmesan cheese

4 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon crushed red pepper flakes (optional)

½ cup olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

    In a shallow dish, combine the flour, paprika, salt, pepper, and oregano. Mix well.

      In another bowl, whisk the eggs until well beaten.

        In a third dish, mix the breadcrumbs with minced garlic, Parmesan cheese, and crushed red pepper flakes (if using).

          Take each chicken tenderloin and dip it in the flour mixture, ensuring it is fully coated. Shake off any excess flour.

            Next, dip the floured tenderloin into the beaten eggs, allowing any excess to drip off.

              Finally, coat the tenderloin in the breadcrumb mixture, pressing gently to adhere the crumbs.

                Place the coated chicken tenders on the prepared baking sheet. Drizzle the olive oil over the tenders to help them crisp up in the oven.

                  Bake for 15-20 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.

                    Once cooked, remove from the oven and let them cool for a few minutes before garnishing with fresh parsley.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

                        - Presentation Tips: Serve the chicken tenders on a platter with a side of marinara sauce or garlic aioli for dipping. Add lemon wedges and extra parsley for a fresh touch!