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Tangy Lemon Garlic Parmesan Chicken Tenders Your Family Won't Stop Talking About
I've been testing chicken tender recipes for ages and finally cracked the code with this combo—zingy lemon, punchy garlic and nutty Parmesan work together like magic. The soaking mixture gets flavor into every chunk while the special crumb mixture turns wonderfully crunchy in your oven. These are my go-to when hosting dinner parties or just feeding the kids—everybody always wants more. There's something special about mixing sharp citrus with aromatic garlic and rich cheese that makes these incredibly tasty yet super easy to whip up.
The Ideal Mix of Moist and Crunchy
What makes these chicken strips stand out is how they balance moisture and texture. The soaking step keeps the meat super juicy inside while the breadcrumb and cheese coating gives you that amazing snap with each bite. I can't make these fast enough—they're usually gone within minutes at my table.
What You'll Need
- 1 large egg: This acts as the glue that makes everything stick to your chicken.
- 2 tablespoons olive oil: It adds a nice richness to the soaking mixture.
- 2 tablespoons lemon juice: Get it from a real lemon for that bright, zippy kick.
- 1 tablespoon fresh parsley chopped: Brings a pop of green and garden-fresh taste.
- 2 teaspoons garlic minced: Don't use the jarred stuff—fresh makes these shine.
- ¾ teaspoon salt: Just the right amount to wake up all the flavors.
- ¼ teaspoon cracked pepper: Gives that subtle warmth in the background.
- 28 ounces chicken tenders: Try to find thick, juicy ones at the meat counter.
- 1 cup Panko breadcrumbs: These bigger crumbs create that can't-resist crunch.
- ½ cup regular breadcrumbs: Try the seasoned kinds for an extra flavor boost.
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Putting It All Together
- Fire Up Your Oven
- First things first, set your oven to 400°F so it gets nice and hot for that perfect golden outside.
- Blend Your Soaking Mix
- Stir your egg with the olive oil, lemon juice, parsley, garlic, salt and pepper. Dunk your chicken pieces to coat them well and let them sit for a bit to soak up the flavors.
- Get Your Crunch Layer Ready
- Combine your breadcrumbs with your seasonings and cheese in a shallow dish. Roll each chicken piece in this mixture, pressing lightly so it sticks all around.
- Bake Until Perfect
- Lay them out in the oven for around 20 minutes until they look golden brown and reach 165°F when checked with a thermometer.
Frequently Asked Questions
- → Can I prepare these in advance?
Prep and bread the chicken ahead of time, then bake it fresh. It’s best to bread no earlier than a day before baking.
- → Any tips to keep them crunchy?
Spray them lightly with oil before baking and switch to broil at the end for extra crunch. Eat them right away for best results!
- → What if I only have chicken breasts?
No problem! Just cut the breasts into strips. Cooking might take a smidge longer to reach the safe internal temp of 165°F.
- → Can these be frozen?
Freeze after adding the coating but before baking. Bake straight from the freezer, adding about an extra 5-7 minutes.
- → What sauces go well with these?
Marinara, honey mustard, ranch, or garlic aioli are great picks. The lemon-garlic taste is super versatile for dips!