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These crunchy lemon garlic Parmesan chicken strips take boring chicken to a whole new level with an extra crispy coating that everyone will gobble up. The zingy lemon mixed with robust garlic and nutty Parmesan makes a flavor combo that tastes like you ordered takeout from your favorite restaurant.
I came up with this when I wanted to jazz up some plain chicken tenders for friends coming over. Everyone kept asking for seconds, and now it's my secret weapon whenever I need to make something quick that looks like I tried really hard.
Ingredients
- 1 ½ lbs chicken tenders: go with fresh for juicier results though thawed frozen ones will do in a pinch
- 1 cup panko breadcrumbs: these Japanese-style crumbs make everything crunchier than regular ones
- ½ cup grated Parmesan cheese: grab a block and grate it yourself for way better taste
- 1 teaspoon garlic powder: adds that yummy savory kick throughout the coating
- 1 teaspoon lemon zest: try to use unwaxed or organic lemons for the tastiest zest
- ½ teaspoon salt: kosher salt blends more evenly in the mix
- ½ teaspoon black pepper: grind it fresh for extra flavor punch
- ½ cup all-purpose flour: this helps everything else stick to the chicken
- 2 eggs: whisk them up to create the sticky middle layer
- 2 tablespoons olive oil or melted butter: helps everything turn golden brown in the oven
Step-by-Step Instructions
- Set Everything Up:
- Turn your oven to 400°F if you're baking. Cover a baking sheet with parchment for super easy cleanup. If you're frying, get a plate ready with paper towels. For air fryer fans, make sure your basket is good to go.
- Make Your Coating Stations:
- Get three shallow dishes in a row. Put flour with a bit of salt and pepper in the first one. Whisk eggs in the second until smooth. Mix panko, Parmesan, garlic powder, and lemon zest in the third bowl until everything's blended well.
- Bread Your Chicken:
- Blot each chicken strip with paper towels so they're totally dry. Roll them in the flour and shake off the extra. Dunk them in the egg wash until they're completely wet. Last, press them firmly into the panko mix, making sure to cover every bit.
- Cook Them Right:
- For oven cooking, lay the tenders on your baking sheet with space between them. Drizzle or brush them with your oil or butter. Cook for 18-20 minutes, flip them halfway, until they're golden and reach 165°F inside.
- Let Them Cool Slightly:
- Give the tenders 3-5 minutes to sit before you dive in. This keeps all the juices inside where they belong. Serve them hot with some lemon wedges and your go-to dipping sauce.
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That lemon zest really makes all the difference here. I found this out by accident when I had way too many lemons one day. The bright citrus taste balances out the rich cheese and makes these tenders way better than anything you'd get from a drive-thru window.
Make Ahead and Storage
You can bread these tenders up to 8 hours before cooking them. Just put them on a tray lined with parchment, loosely wrap with plastic, and stick them in the fridge. This is super handy for parties since you can get the messy part done early.
Leftovers stay surprisingly crunchy if you warm them up the right way. Keep them in a sealed container in your fridge for up to 3 days. To reheat, put them in a 350°F oven for 10 minutes or an air fryer at 370°F for 3-4 minutes until they're hot and crispy again. Don't use the microwave - you'll end up with sad, floppy tenders.
Perfect Pairings
These tasty tenders go with just about anything. For a nice dinner, try them alongside a simple arugula salad with lemon dressing that picks up on the flavors in the chicken. Garlicky roasted broccoli makes a great veggie side that matches the garlic in the coating.
For something more casual, cut the tenders into pieces and stuff them in warm pita bread with tzatziki, fresh tomatoes, and cucumber for a tasty wrap. They're also great chopped up on top of a Caesar salad when you want something more filling for lunch.
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Troubleshooting Tips
If your coating keeps falling off, double check that your chicken is totally dry before you start breading it. Any extra moisture will make the coating slide right off.
Want super crispy baked tenders? Lightly mist the tops with olive oil cooking spray after you arrange them on your baking sheet.
To keep your breading intact while cooking, don't mess with the tenders too much, especially at the beginning of the cooking time.
Common Questions
- → What type of chicken works best?
Grab some ready-made chicken tenders or cut chicken breasts into strips for the best cooking results and texture.
- → Can I bake instead of fry?
Sure thing! Just coat the strips lightly with olive oil and pop them in a 400°F oven for 18-20 minutes, turning them over halfway.
- → How do I get the coating to stick?
First roll each strip in flour, then dunk it in beaten egg, and finally press it firmly into your breadcrumb mix.
- → Can I make these in an air fryer?
You bet! Just cook them at 375°F for 10-12 minutes, flip them halfway through, and you'll get super crunchy results.
- → What dipping sauces pair well?
Try lemon aioli, honey mustard, or garlic ranch to make these tasty strips even better.