Garlic Parm Chicken Tenders Recipe (Crispy & So Addictive!)

Let’s talk about chicken tenders that are so good, you’ll want to make them every week. These garlic parm chicken tenders are crispy on the outside, juicy on the inside, and coated in the most incredible garlic parmesan butter sauce. They’re basically impossible to stop eating.

I’ve been perfecting this recipe for years, and it’s finally exactly where I want it. The tenders get this amazing golden crust (baked or air fried—both work great), and then you toss them in a garlicky, buttery, parmesan coating that takes them from good to absolutely crave-worthy. It’s like Buffalo Wild Wings garlic parm, but better because you made it at home.

The best part? These are ready in about 30 minutes, and they’re incredibly versatile. Serve them for dinner with sides, as an appetizer for game day, or as a snack when you just need something delicious. Adults love them, kids devour them, and they disappear faster than you can make them. Trust me on this one.

Why You’ll Love This Recipe

Restaurant-Quality at Home – These taste like the garlic parm wings from your favorite sports bar, but they’re chicken tenders and you made them yourself. Crispy, garlicky, cheesy, and so much better (and cheaper) than takeout.

Baked or Air Fried – You choose! Both methods give you crispy, golden tenders. The air fryer is slightly faster and crispier, but the oven works perfectly and can handle bigger batches. Either way, you’re winning.

That Garlic Butter Sauce – This is what makes these special. Melted butter, fresh garlic, parmesan cheese, and Italian herbs create this coating that’s absolutely addictive. You’ll want to put it on everything.

Kid-Approved Guaranteed – Chicken tenders are already a kid favorite, but add garlic and parmesan? Game over. Even picky eaters go back for seconds with these.

Perfect for Any Occasion – Weeknight dinner? Check. Game day appetizer? Check. Meal prep for lunches? Check. Party food that impresses? Check. These tenders do it all.

Quick and Easy – From start to finish, these take about 30 minutes. That includes breading, cooking, and tossing in the sauce. Fast enough for a weeknight but special enough to feel like a treat.

Ingredients

Here’s what you need to make these ridiculously good garlic parm chicken tenders.

For the Chicken Tenders:

• 1.5 lbs chicken tenders (or chicken breasts cut into strips)
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1½ cups panko breadcrumbs
• ½ cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• Salt and pepper to taste
• Cooking spray (for baking/air frying)

For the Garlic Parmesan Sauce:

• 4 tablespoons butter, melted
• 4 cloves garlic, minced (or 1 tsp garlic powder)
• ⅓ cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Key Ingredient Notes:

Panko Makes It Crispy – Panko breadcrumbs create a much crispier coating than regular breadcrumbs. They have larger, airier flakes that get super crunchy when baked or air fried. Don’t substitute regular breadcrumbs if you want maximum crispiness.

Parmesan in the Breading – Adding parmesan to the breadcrumb mixture gives you flavor from the inside out. Use freshly grated if possible—it has better flavor and texture than pre-grated.

Fresh Garlic in the Sauce – Fresh minced garlic in the butter sauce is SO much better than garlic powder. It’s more pungent, more flavorful, and creates that authentic garlic parm taste. Worth the extra 30 seconds to mince it.

Chicken Tenders vs Breasts – Chicken tenders are perfect because they’re already the right size and shape. If using breasts, cut them into strips about ¾ inch thick so they cook evenly.

Butter for Coating – The melted butter is what makes the parmesan and garlic stick to the crispy tenders. It also adds richness and helps create that restaurant-style coating.

How to Make Garlic Parm Chicken Tenders

This is easier than you think. Let’s make some incredible chicken tenders.

Step 1: Set Up Your Breading Station

Get three shallow bowls or plates ready for your breading station:

Bowl 1: All-purpose flour seasoned with salt and pepper Bowl 2: Eggs whisked with milk Bowl 3: Panko breadcrumbs mixed with parmesan, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper

Line them up in order—this makes the breading process smooth and efficient.

Pro tip: Use one hand for wet ingredients and one for dry to avoid getting totally breaded yourself.

Step 2: Prep Your Oven or Air Fryer

For Oven: Preheat to 425°F. Line a baking sheet with parchment paper and place a wire rack on top (optional but helps with crispiness). Spray with cooking spray.

For Air Fryer: Preheat to 400°F. Spray the basket with cooking spray.

Step 3: Bread the Chicken Tenders

Pat the chicken tenders dry with paper towels—this helps the breading stick better.

Take each tender and coat it in this order:

1. Dredge in flour, shake off excess
2. Dip in egg mixture, let excess drip off
3. Press into panko mixture, making sure it’s well coated on all sides

Place breaded tenders on a plate. Repeat until all tenders are breaded.

Pro tip: Press the breadcrumbs onto the chicken firmly so they adhere well. This prevents them from falling off during cooking.

Step 4: Cook the Tenders

Oven Method: Arrange tenders on the prepared baking sheet (on the wire rack if using). Spray the tops lightly with cooking spray—this helps them get golden and crispy. Bake for 18-22 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.

Air Fryer Method: Arrange tenders in a single layer in the air fryer basket (don’t overcrowd—cook in batches if needed). Spray with cooking spray. Air fry at 400°F for 10-12 minutes, flipping halfway through, until golden brown and crispy.

Pro tip: Don’t skip the cooking spray! It’s what helps the breading get crispy and golden without deep frying.

Step 5: Make the Garlic Parmesan Sauce

While the tenders cook, make your sauce. In a large bowl, combine the melted butter, minced garlic, parmesan cheese, Italian seasoning, garlic powder, and chopped parsley. Mix well until everything is combined.

Season with salt and pepper to taste. The sauce should be thick and garlicky, with visible bits of parmesan and herbs.

Pro tip: If you want the garlic slightly cooked and less sharp, sauté the minced garlic in the butter for 30 seconds before mixing in the other ingredients.

Step 6: Toss and Coat

As soon as the tenders come out of the oven or air fryer, add them to the bowl with the garlic parmesan sauce. Toss them gently but thoroughly until every tender is coated in that garlicky, cheesy, buttery goodness.

Work quickly while the tenders are hot—the heat helps the sauce stick and the parmesan melt slightly into the coating.

Step 7: Serve Immediately

Transfer to a serving plate, garnish with extra parsley and parmesan if you’re feeling fancy, and serve immediately while they’re hot and crispy.

These are best enjoyed fresh, when the coating is at its crispiest and the garlic butter is still warm. Grab a tender and prepare to be obsessed.

What to Serve With Garlic Parm Chicken Tenders

These tenders are versatile—they work as a main dish or an appetizer.

French Fries or Sweet Potato Fries – Classic pairing. The crispy fries with the garlicky tenders is a match made in heaven.

Ranch or Blue Cheese Dressing – For dipping. The cool, creamy dressing balances the garlic and adds another layer of flavor.

Caesar Salad – The parmesan in the tenders ties in perfectly with Caesar dressing. It’s a lighter option that still feels indulgent.

Mac and Cheese – If you’re going full comfort food mode, mac and cheese with these tenders is absolutely incredible.

Roasted Vegetables – Broccoli, Brussels sprouts, or green beans roasted with garlic and parmesan echo the flavors in the tenders.

Coleslaw – Tangy, crunchy coleslaw provides a nice contrast to the rich, garlicky tenders.

Garlic Bread – Because if you’re doing garlic parm tenders, you might as well commit to the garlic theme completely.

Storage Tips

These tenders store well and reheat pretty nicely, though they’re definitely best fresh.

Refrigerator Storage:

Let the tenders cool completely, then store in an airtight container in the refrigerator for up to 3 days. The breading will soften as they sit, but they still taste great.

Reheating:

The best way to reheat these and maintain some crispiness is in the oven or air fryer:

Oven: Reheat at 375°F for 8-10 minutes until warmed through and crispy.

Air Fryer: Reheat at 350°F for 5-7 minutes until hot and crispy.

Microwave: Works in a pinch, but the breading will be soft instead of crispy. Reheat for 1-2 minutes until warm.

Pro tip: Don’t toss leftover tenders in the garlic butter sauce before storing. Store them plain and make fresh sauce when reheating, or just reheat the tenders and enjoy them as is.

Freezer Storage:

You can freeze these! Freeze the breaded but uncooked tenders on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 2 months.

Cook from frozen, adding 5-7 extra minutes to the cooking time. Or freeze fully cooked tenders and reheat in the oven or air fryer from frozen (15-18 minutes at 375°F).

Meal Prep Tips:

These are great for meal prep! Make a big batch, store them plain (without sauce) in the fridge, and reheat throughout the week. Serve with different sides each day to keep things interesting.

You can also bread the tenders ahead of time, refrigerate them on a plate for up to 4 hours, then cook when ready.

Final Thoughts

These garlic parm chicken tenders are one of those recipes that become a regular rotation in your house. They’re crispy, they’re flavorful, and that garlic parmesan coating is legitimately addictive. I’ve made them dozens of times, and they never get old.

I love that they’re so versatile—dinner, appetizers, game day food, meal prep—they work for everything. Plus, they’re way better than anything you’d get at a restaurant, and you made them yourself in 30 minutes.

So grab your panko, mince that garlic, and get ready for some seriously good chicken tenders. Fair warning: you might not be able to stop at just one. 🙂