chicken tenderloins recipe
The Best chicken tenderloins recipe
I’ll admit, I used to think chicken tenders were just for kids or quick snacks, but once I started making them this way—with a light coating and a little baking time—they became a favorite for the whole family. My husband loves them with a simple lemon aioli, and my kids swear by the garlic butter version. It’s that kind of recipe that lets everyone get in on the fun, whether they’re picky eaters or not. Plus, there’s something comforting about a meal that’s easy to scale up if you’re feeding a crowd. I’ve made them for birthday parties, game nights, and even just when we’re all craving something warm and familiar. The best part? They’re so versatile—you can serve them with roasted veggies, a side salad, or even just a simple baked potato. It’s that kind of flexibility that makes them a go-to for any occasion, whether it’s a quick weeknight dinner or a meal that feels like a little celebration. And honestly? The health benefits don’t hurt either. They’re lean, high in protein, and easy to prepare without a ton of extra fat or calories. It’s the kind of meal that feels good for your body and your wallet, too.
Crispy Garlic Parmesan Chicken Tenderloins
Juicy and flavorful chicken tenderloins coated in a crispy garlic-parmesan batter and baked to perfection. This dish is quick, easy, and packed with savory flavors.
🥘Ingredients
- 4 boneless, skinless chicken tenderloins
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp paprika
- 1 egg
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
2
In a small bowl, mix mayonnaise, Dijon mustard, lemon juice, minced garlic, salt, and pepper for the sauce. -
3
In a large bowl, whisk flour, salt, black pepper, garlic powder, and paprika. Add the egg and mix until combined. -
4
In another bowl, combine panko breadcrumbs, grated Parmesan cheese, and minced garlic. Set aside. -
5
Dip each chicken tenderloin into the egg mixture, then coat thoroughly in the panko-Parmesan mixture. Place on the prepared baking sheet. -
6
Bake for 15 minutes. Flip the chicken and drizzle with sauce. Bake for another 10-12 minutes or until golden and cooked through (internal temperature 165°F/74°C).
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Measuring cups and spoons
- Knife and cutting board
- Food processor or mortar and pestle (optional for garlic)
- Wire rack (optional for extra crispiness)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crispiness, place the baking sheet on a wire rack.
- You can add a sprinkle of fresh parsley or chili flakes on top before baking for added flavor.
- Substitute panko with crushed crackers or almond flour for a lighter option.
Serving Suggestions
- Serve with a side of roasted vegetables, a fresh salad, or garlic mashed potatoes.
Watch Video Of How Crispy Garlic Parmesan Chicken Tenderloins Works
❓ Frequently Asked Questions About Crispy Garlic Parmesan Chicken Tenderloins
What is the best way to prepare chicken tenderloins for crispy skin?
To achieve crispy skin, pat the chicken tenderloins dry thoroughly with paper towels before seasoning. Then, use a neutral oil like vegetable, canola, or avocado oil. Heat the oil in a skillet or air fryer to 350°F (175°C) and cook the chicken for 4-5 minutes per side for medium doneness. For extra crispiness, consider double-frying: first cook at 325°F (160°C) for 10 minutes, then sear at 400°F (200°C) for 1-2 minutes.
How long should I cook chicken tenderloins in the oven?
For oven-baked chicken tenderloins, preheat your oven to 400°F (200°C). Cook the tenderloins for 15-20 minutes, turning halfway, until the internal temperature reaches 165°F (74°C). If you prefer them juicier, reduce cooking time slightly, but ensure they reach the safe internal temperature.
Can I use a pressure cooker or Instant Pot for cooking chicken tenderloins?
Yes, you can cook chicken tenderloins in a pressure cooker or Instant Pot. Place the tenderloins in the pot, add a small amount of liquid (like water or broth), and cook on high pressure for 5-7 minutes. Allow the pressure to release naturally before opening. The tenderloins will be cooked through and slightly tender, perfect for shredding or slicing.
What are some great marinades or seasonings to use with chicken tenderloins?
There are numerous delicious marinades and seasonings to enhance chicken tenderloins. Some popular options include:
– Garlic-Herb Marinade: Mix olive oil, minced garlic, dried oregano, salt, pepper, and a splash of lemon juice.
– BBQ Marinade: Combine BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, and a bit of Worcestershire sauce.
– Lemon-Pepper Seasoning: Use lemon zest, black pepper, garlic powder, and a touch of honey or maple syrup.
– Spicy Cajun Seasoning: Mix Cajun seasoning with olive oil, garlic, and a bit of hot sauce.
– Simple Salt & Pepper: Just a mix of coarse salt and freshly cracked black pepper for a classic taste.
How can I keep chicken tenderloins moist while cooking?
To keep chicken tenderloins moist, follow these tips:
– Don’t overcook: Remove the tenderloins from the heat as soon as they reach an internal temperature of 165°F (74°C).
– Brine the chicken: Soak the tenderloins in a saltwater solution (about 1 tablespoon of salt per quart of water) for 30 minutes to 2 hours before cooking. This helps retain moisture.
– Use a meat thermometer: Ensure you’re checking the internal temperature accurately to avoid drying out the meat.
– Rest the chicken: Let the cooked tenderloins rest for 5-10 minutes before serving to redistribute the juices.
– Keep them warm: If serving in batches, keep cooked tenderloins warm in a low oven (170°F/75°C) until ready to serve.
