Crispy, golden chicken tenders tossed in a rich garlic parmesan butter, these are ridiculously good and super easy to make in either the air fryer or oven. Garlic Parmesan Chicken Tenders are the perfect dish for weeknight dinners, game days, or whenever you’re craving something crispy and cheesy!
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Growing up, I have always loved fried chicken, but as I got older, I hate the process of deep frying. It’s dirty and not very healthy, that’s why I love my air fryer or my convection oven for this recipe. Garlic Parmesan Chicken Tenders are 100/10 and easy to make.
You can freeze the chicken tenders and add the sauce and grated parmesan at the end, which makes it perfect for meal planning. The best part is that the kids love it. It is the best and easiest chicken tender recipe out there.
If you love this, then you need to check out my other air fryer chicken recipes, like Crispy Chicken with Avocado Crema, Air Fryer Korean Fried Chicken, and Garlic Parmesan Chicken Skewers.
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Ingredients and Substitutions
Chicken breast → Substitute boneless skinless chicken thighs or store bought chicken tenderloins for a juicier option.
Spices → Use any spices you want or have in your pantry. Keep it simple, salt and black pepper would be enough.
Cornflakes → Substitute panko breadcrumbs, crushed Ritz crackers, or crushed pretzels for different textures.
Eggs → Swap buttermilk, plain Greek yogurt, or a flax egg (1 tablespoon ground flax + 3 tablespoon water) if egg-free.
Garlic → Do not use jarred garlic for this. Fresh garlic is the best flavor for this.
Parmiggiano Reggiano → Freshly grated Parmesan, Grana Padano would work for this recipe. Just make sure it’s freshly grated.
Butter → Substitute with ghee, olive oil, or a plant-based butter. But butter makes everything better.
See recipe card for quantities.
How to make Garlic Parmesan Chicken Tenders
- Step 1: Season the chicken.
- Step 2: Bread the chicken with egg and cornflakes.
- Step 3: Air fry the chicken tenders.
- Step 4: Make the garlic parmesan sauce.
- Step 5: Coat the chicken tenders with the sauce
- Step 6: Grate fresh parmesan cheese.
Variations
🔥 Spicy Kick - Add 1 teaspoon of chili flakes or cayenne pepper to the corn flake mixture or stir some hot honey or sriracha into the garlic parmesan sauce.
🌿 More Herby - Add Italian seasoning, oregano, or dried parsley to the coating for extra depth.
🍋 Zesty Twist - Add a squeeze of lemon juice and a bit of lemon zest to the garlic butter sauce for brightness and balance.
Equipment
- Air fryer, if using, a baking tray for baking
- Shallow bowls for breading
- Microplane grater for the parmesan
Top tips for success
- Crush the cornflakes finely for even coating, but leave a bit of texture for crunch.
- Don’t overcrowd your air fryer basket for maximum crispiness. Flip halfway to get both sides crispy.
- Use a thermometer to check doneness—chicken should hit 165°F.
- Double the recipe freeze the chicken tenders for later use!
Garlic Parmesan Chicken Tenders - FAQs
Yes! You can prep Garlic Parmesan Chicken Tenders ahead of time. Store breaded (uncooked) tenders in the fridge for up to 24 hours, or freeze them in a single layer, then transfer to a freezer-safe bag for up to 2 months. You can also freeze fully cooked tenders. Store cooked tenders in the fridge for up to 4 days in an airtight container. Reheat in the air fryer or oven to keep them crispy—no need to thaw frozen ones, just add a few extra minutes to the cook time.
The best cut of chicken for chicken tenders is chicken breast, specifically the tenderloin strip if available. If you’re slicing your own, simply cut boneless, skinless chicken breasts into even strips. Chicken tenders can also be made with boneless, skinless chicken thighs for a juicier, more flavorful option. Both cuts work well but breast is lean and classic, while thighs are more forgiving and flavorful.
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Garlic Parmesan Chicken Tenders (air fryer or baked)
Crispy, golden chicken tenders tossed in a rich garlic parmesan butter, these are ridiculously good and super easy to make in either the air fryer or oven. Perfect for weeknight dinners, game days, or whenever you’re craving something crispy and cheesy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes 8 chicken tenders
- Category: Mains
- Method: Air Fryer
- Cuisine: American
Ingredients
For the Chicken Tenders:
1 lb chicken breasts, sliced into tenders
2 eggs, whisked
2 cups cornflakes, crushed
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon smoked paprika
½ teaspoon black pepper
For the Garlic Parmesan Sauce:
4 tablespoon butter
4 cloves garlic, minced
½ teaspoon salt
Freshly grated Parmigiano Reggiano (around ¼ cup)
Chopped parsley for garnish
Instructions
Step 1: Season the chicken
- Season the chicken with garlic powder, salt, smoked paprika, and black pepper.
Step 2: Bread the chicken
- Crush the cornflakes.
- Dip each chicken tender into the whisked eggs, then coat in the cornflakes. Press hard to help it stick.
- Set aside on a tray or plate.
Air Fryer Instructions
- Preheat air fryer to 400°F (200°C).
- Lightly spray the air fryer basket with oil. Add chicken tenders in a single layer (cook in batches if needed).
- Air fry for 10–12 minutes, flipping halfway, until golden and cooked through (internal temp 165°F).
Oven Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and a wire rack if you have one.
- Arrange tenders in a single layer and lightly spray with oil.
- Bake for 18–20 minutes, flipping halfway, until crispy and golden.
Step 3: Make the Garlic Parmesan Sauce
- In a microwave safe bowl, add the butter, minced garlic and salt.
- Microwave on high for 1–2 minutes until the butter is bubbly and the garlic is fragrant.
Step 4: Toss & Serve
- Toss the cooked chicken tenders in the garlic parmesan sauce.
- Plate the chicken tenders and freshly grate parmesan cheese on top, and garnish with fresh chopped parsley.
Equipment
Buy Now → Notes
- Crush the cornflakes finely for even coating, but leave a bit of texture for crunch.
- Don’t overcrowd your air fryer basket for maximum crispiness. Flip halfway to get both sides crispy.
- Use a thermometer to check doneness—chicken should hit 165°F.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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