Description
These Lemon Garlic Parmesan Chicken Tenders are crispy, flavorful, and easy to prepare. Coated in a zesty lemon marinade and a crunchy mixture of Parmesan cheese, garlic, and panko breadcrumbs, these chicken tenders are baked to golden perfection, making them a perfect weeknight meal or appetizer.
Ingredients
Scale
Chicken
- 3-4 boneless, skinless chicken breasts (about 1.5 lbs)
Marinade
- 4 cloves fresh garlic, minced
- 1/4 cup freshly squeezed lemon juice
- Salt and pepper to taste
Coating
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
Finishing
- 2 tbsp extra virgin olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Prepare Chicken: Cut the boneless, skinless chicken breasts into strips about one inch wide to create uniform chicken tenders for even cooking.
- Marinate Chicken: In a bowl, mix salt, pepper, and freshly squeezed lemon juice. Toss the chicken strips in this mixture to coat them thoroughly, infusing the chicken with bright, tangy flavor.
- Make Coating Mixture: In a separate bowl, combine the panko breadcrumbs, grated Parmesan cheese, and minced garlic. This mixture will provide a flavorful, crunchy exterior for the tenders.
- Coat Chicken: Dip each marinated chicken strip into the breadcrumb mixture, ensuring it is fully coated for a crispy crust once baked.
- Arrange and Oil: Place the coated chicken tenders on the prepared baking sheet in a single layer. Drizzle or brush lightly with olive oil to promote browning and crispiness during baking.
- Bake: Bake the tenders in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C) to ensure safety.
Notes
- For extra crispiness, flip the tenders halfway through baking.
- Serve with a side of marinara sauce or a fresh salad for a complete meal.
- Can be made gluten-free by substituting panko breadcrumbs with gluten-free breadcrumbs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
