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Crispy Baked Garlic Butter Chicken Tenders

Crispy baked garlic butter chicken tenders with a crunchy Parmesan-panko crust, baked on a wire rack for even browning and a juicy interior. Finish with warm garlic butter so every tender stays glossy and flavorful.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lb chicken tenders
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
For the Coating
  • 1.5 cup panko breadcrumbs
  • 0.5 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1 tsp dried parsley
  • 2 large eggs
  • 2 tbsp milk
For the Garlic Butter
  • 5 tbsp unsalted butter, melted
  • 4 cloves garlic, finely minced
  • 1 tbsp chopped fresh parsley
  • 0.5 tsp garlic powder
  • 1 tsp lemon juice
Optional for Serving
  • 0.5 Ranch dressing
  • 0.5 honey mustard
  • 0.5 Marinara sauce
  • 1 lemon wedges
  • 1 Chopped parsley

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and Setup
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place an oven-safe wire rack on top, then lightly grease the rack.
  2. Pat the chicken tenders dry, then season with kosher salt, black pepper, garlic powder, smoked paprika, and onion powder.
Make the Coating Stations
  1. In one shallow bowl, whisk together large eggs and milk until combined.
  2. In another bowl, combine panko breadcrumbs, grated Parmesan cheese, Italian seasoning, and dried parsley.
Coat the Tenders
  1. Dip each chicken tender into the egg mixture.
  2. Coat each chicken tender thoroughly in the breadcrumb mixture, pressing gently so the coating adheres.
  3. Arrange the coated tenders on the prepared wire rack, leaving a little space between each piece.
Bake
  1. Bake for 18–22 minutes, flipping halfway through, until the coating is crisp and the chicken reaches an internal temperature of 165°F (74°C).
Garlic Butter Finish
  1. While the chicken bakes, combine melted unsalted butter, finely minced cloves garlic, chopped fresh parsley, garlic powder, and lemon juice.
  2. Immediately after removing the chicken from the oven, brush each tender generously with the warm garlic butter.
  3. Garnish with chopped parsley and serve hot with optional dipping sauces (ranch dressing, honey mustard, or marinara sauce) alongside lemon wedges.

Notes

For best crunch, keep the tenders spaced on the wire rack so hot air can circulate around each piece. Store leftovers in the fridge up to 3 days; reheat at 425°F (220°C) for 6–10 minutes to re-crisp. Not freezer-friendly due to texture loss after thawing. For a gluten-free option, swap panko for a gluten-free panko blend and use gluten-free seasonings.