Servings: 4
Chicken tenders
1 ¼ lb., skin and bones removed
All-purpose flour
½ cup
½ tsp.
Freshly ground black pepper - ¼ tsp.
Olive oil
6 tbsp. (can be replaced by melted butter)
3 tsp., minced
Dried basil
1 tsp.
¼ tsp.
Dry breadcrumbs
1 cup
Parmesan cheese
2/3 cup, freshly grated
Garlic Parmesan Chicken Tenderloins
15 m
35 m
Ready in:
50 m
  • Turn on the oven to preheat to 400°F/200°C/Gas Mark 6.
  • Remove any excess fat from the tenders.
  • Arrange in separate shallow bowls:
  1. all-purpose flour mixed with salt and pepper,
  2. olive oil or melted butter mixed with garlic,
  3. dry breadcrumbs mixed with basil, paprika, and parmesan.
  • Coat chicken in the flour mixture, then dip into garlic-flavored oil/butter, then in breadcrumb mixture.
  • Arrange coated chicken tenders on a parchment-lined baking sheet. Bake for 15 minutes, flip, bake for 5 to 7 minutes more. Ready chicken tenders will be golden brown, and if you have a cooking thermometer, it should read 165°F/75°C.
  • Enjoy hot with your favorite dipping sauce!