Lemon Garlic Parmesan Chicken Tenders Recipe

I’ve been messing around in the kitchen and ended up with these chicken tenders that are crispy, tangy and full of bold flavors like lemon, garlic and Parmesan, and honestly, they’re the kind of comfort food that makes cooking feel like a total win even on a hectic day.

I really love these Lemon Garlic Parmesan Chicken Tenders. They use lean chicken tenders and a coating of flour, eggs, panko and Parmesan that gives a crunchy texture.

The addition of lemon zest and juice along with garlic provides vitamin C and antioxidants while olive oil and spices keep it balanced.

Ingredients

• Chicken tenders pack lean protein which helps build muscles and keeps you full.
• Eggs add extra protein while binding ingredients together and boost dish texture.
• Parmesan cheese delivers a sharp, salty flavor plus a needed dose of calcium.
• Lemon zest and juice offer a bright tanginess while givin vitamin C benefits.
• Garlic not only deepens flavor but also packs antioxidants and wellness perks.
• Olive oil, a healthy fat, helps crisp the coating and enhance every bite.
• Panko breadcrumbs add crunchiness and a light, airy texture to each tender.

Ingredient Quantities

• 1 lb chicken tenders (boneless skinless)
• 1/2 cup all purpose flour
• 2 large eggs, lightly beaten (you can add a splash of water)
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

How to Make this

1. Preheat your oven to 400°F so its nice and hot when you cook the chicken.

2. In one shallow dish, mix the flour with the salt and pepper; in another, beat the eggs with a little splash of water; and in a third bowl mix together the panko breadcrumbs, grated Parmesan, minced garlic and lemon zest.

3. Pat the chicken tenders dry with a paper towel to help the coating stick better.

4. Dredge each chicken tender in the flour mixture first, then dip it in the egg wash and finally coat it evenly in the breadcrumb mixture.

5. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers.

6. Cook the tenders in the skillet for about 2 to 3 minutes on each side until they get a nice golden crust.

7. Drizzle the lemon juice evenly over the chicken in the skillet.

8. Transfer the skillet to the preheated oven and bake the tenders for around 10 minutes until they are fully cooked.

9. If needed, flip the chicken halfway through the baking time to ensure even crispiness.

10. Let the chicken rest for a couple of minutes before serving warm so all the juices settle in. Enjoy!

Equipment Needed

1. Preheated Oven
2. Three Shallow Bowls (or dishes) for the flour mix, egg wash, and breadcrumb mix
3. A Whisk or Fork to beat the eggs
4. Measuring Cups and Spoons for the accurate amounts of ingredients
5. A Large Oven-Safe Skillet for searing and then baking the chicken
6. A Tongs or Spatula to flip the chicken tenders
7. Paper Towels to pat dry the chicken before coating
8. A Mixing Bowl for combining ingredients like the panko breadcrumbs, Parmesan, garlic, and lemon zest
9. A Grater or Microplane for zesting the lemon (if not pre-zested)

FAQ

• Q: Can I use chicken breasts instead of tenders?
  
  A: Sure you can, but slice them thin so they cook evenly and maintain that crispy texture.
• Q: Do I really need to dredge the chicken in flour first?
  
  A: Yeah, it helps the egg and breadcrumb to stick better, giving you a crunchier coating.
• Q: Is there a way to make this recipe a bit healthier?
  
  A: You could bake the tenders instead of frying them. Just preheat your oven to 400°F and bake for about 20 minutes, flipping midway.
• Q: Can I substitute the Parmesan with another cheese?
  
  A: You can try using Asiago or Pecorino Romano but be aware they might change the flavor a bit.
• Q: How do I ensure the garlic flavor is not overpowering?
  
  A: If youre worried about that, use just 3 cloves instead of 4 or mix it well with the lemon juice so it mellows out.

Lemon Garlic Parmesan Chicken Tenders Recipe Substitutions and Variations

• Chicken Tenders: If you can’t find chicken tenders near you, you can use chicken breasts cut into strips, it’ll work just as fine.
• All Purpose Flour: If you’re looking to ditch gluten, try using almond flour or even rice flour instead, though the texture might be a bit different.
• Eggs: For those allergic to eggs, mix 1 tablespoon of ground flax with 3 tablespoons of water to create a flax egg substitute.
• Panko Breadcrumbs: If you dont have panko breadcrumbs, you can use regular breadcrumbs or even crushed crackers to give you that crunch factor.
• Olive Oil: In a pinch, melted butter is a good alternative to olive oil for a richer, creamier flavor.

Pro Tips

Here are a few pro tips for this recipe:

1. If you flatten the chicken a bit before you marinate it, it cooks more evenly and stays juicy.
2. Don’t overcrowd your pan when you sear the tenders in olive oil – you want them to crisp up, not steam.
3. Try letting your chicken sit for a couple of minutes after baking so all the juices settle in, its super important for flavor.
4. To really boost the garlic flavor, you could add an extra clove to the breadcrumb mix if you like a stronger kick.

Alright, here’s the rewritten recipe like a regular 10th grade might jot it down:

Preheat your oven to 400°F so its really hot when you start cooking. Get three shallow dishes ready: In one, mix 1/2 cup all purpose flour with 1 teaspoon salt and 1/2 teaspoon pepper; in another, beat 2 large eggs with a little splash of water; and in a third bowl, mix the 1 cup panko breadcrumbs with 1/2 cup grated Parmesan cheese, 4 minced garlic cloves and the zest of one lemon.

Make sure to pat your 1 lb chicken tenders dry with a paper towel so the coating sticks better. Then dredge each tender first in the flour mix, dip them into the egg wash, and finally cover them evenly in the breadcrumb mixture.

Heat 1/4 cup olive oil in a big oven-safe skillet on medium-high heat till it starts shimmering. Cook the tenders for about 2 to 3 minutes on each side till you get a nice golden crust. Once they are seared, drizzle the juice of one lemon evenly over the chicken.

Now, put the skillet in the preheated oven and bake for about 10 minutes to make sure the chicken is fully cooked. If you want extra even crispiness, flip them halfway through the baking time. After it’s done, let the chicken rest for a couple minutes before serving warm. Enjoy!