30-minute Parmesan Herb Crusted Chicken Tenders

Skip the drive-thru and enjoy these 30-minute parmesan herb crusted chicken tenders, perfectly juicy on the inside and irresistibly crispy on the outside. Pair them with a creamy chive and garlic aioli for the ultimate flavour boost.

Finding something tasty, quick, easy, and guaranteed to please the whole family can be a challenge. These chicken tenders are a dinner winner. Even for the pickiest eaters. This perfect, family-friendly weeknight meal blends the best of crispy and tender, juicy chicken tenderloins, coated in a savoury mix of Panko breadcrumbs, finely grated Parmesan, and Italian herbs, creating a golden-brown crust that seals in all the flavour.

If you love crumbed chicken, 30 minute parmesan herb crusted chicken tenders are a must-try. Especially paired with creamy garlic and chive aioli. With the recipe on hand, you won’t have to guess which sauce works best—the rich, garlicky aioli with fresh chives is the perfect match, making these tenders absolutely irresistible.

• Chicken: I used chicken tenderloins, but you can also use chicken breast. To match the thickness of natural chicken tenderloins, cut chicken breast into strips that are approximately 1 cm to 2 cm thick.
• Flavour booster: Garlic granules, dried Italian herbs and parmesan cheese. Together, they create a golden, crispy crust that elevates the mild flavour of chicken, creating a "layer upon layer" flavour profile.
• Panko breadrumbs: Perfect for crumbing, gives the chicken golden and superior long-lasting crunch.

What a match made in heaven! I can’t think of anything better than parmesan herb crusted chicken tenders with creamy garlic and chive aioli. When I serve this to my family, it disappears in a flash. At least I know they’re happy and the plates are spotless.

• Mayonnaise: Use a good quality mayonnaise for that superior and creamy taste.
• Sour cream: Gives the aioli a tangy flavour.
• Lemon juice: Adds bright acidity, tang, and freshness.
• Chives and garlic: These ingredients transform it into a savoury, aromatic, and fresh dipping sauce. 
• Dijon mustard: Provides a smoother, richer texture.

You might like to try:

• Garlic butter Chicken
• Lemon chicken rice
• Oven baked chicken breast with feta and sundried tomatoes
• Easy sticky baked chicken wings

Have you tried making these easy Parmesan Herb Crusted Chicken Tenders yet? Let me know how they turned out for you in the comments below!

30 Minute Parmesan Herb Crusted Chicken Tenders

Recipe by Marie Otty

Skip the drive-thru and enjoy these 30-minute parmesan herb crusted chicken tenders, perfectly juicy on the inside and irresistibly crispy on the outside. Pair them with a creamy chive and garlic aioli for the ultimate flavour boost.

Course: MainCuisine: WesternDifficulty: Easy

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Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Total time

30

minutes

Ingredients

• Parmesan Herb Crusted Chicken Tenders

• 600 g chicken tenders

• 3 tbsp plain flour

• 2 eggs, beaten

• 1 tbsp milk

• 1 cup panko breadcrumbs

• 1 cup parmesan, finely grated

• 1 1/2 tbsp dried Italian herbs

• 1 tbsp garlic granules

• oil for frying

• Creamy Chive and Garlic Aioli

• 1/2 cup good quality mayonnaise

• 1/4 cup sour cream

• 2 garlic cloves, minced

• 1 tbsp lemon juice

• 1 tbsp chives, finely chopped

• 1/2 tsp Dijon mustard

• salt and pepper to taste

Directions

• Parmesan Herb Crusted Chicken Tenders
• Prep: Set up three shallow bowls: (1) Flour, (2) Eggs whisked with milk, (3) Panko mixed with Parmesan, Italian herbs, and garlic granules.
• Coat: Dry chicken tenders. Dredge each in flour, dip in egg mixture, and coat in panko mixture, pressing firmly to adhere.
• Cook: Heat 2-3 tbsp oil in a skillet over medium-high. Fry tenders for 2-3 minutes per side until golden and cooked through
• Finish: Drain on paper towels and serve. 
• Creamy Chive And Garlic Aioli
• Prep garlic and lemon: In a small bowl, combine the minced garlic and lemon juice. Let it rest for 5-10 minutes; this mellows the raw garlic bite
• Mix base: Whisk the mayonnaise, sour cream and Dijon mustard.
• Add herbs: Fold in the freshly chopped chives.
• Season: Season with salt and pepper to taste.
• Chill. Cover and refrigerate for at least 30 minutes to allow the flavours to meld before serving. Serve with parmesan and herb crumbed chicken tenders
• Storage: Store in an airtight container in the refrigerator for up to 1 week.

Notes

• Tips for Success For The Chicken tenders
  Dry Chicken: Pat chicken completely dry before coating to prevent the breading from falling off.
  Best Cheese: Use finely grated parmesan for better adhesion and browning.