{"id":400,"date":"2025-02-16T15:23:04","date_gmt":"2025-02-16T16:23:04","guid":{"rendered":"http:\/\/cherrywillingham.org.uk\/?p=400"},"modified":"2025-08-05T12:18:47","modified_gmt":"2025-08-05T12:18:47","slug":"garlic-parmesan-chicken-tenders","status":"publish","type":"post","link":"http:\/\/cherrywillingham.org.uk\/index.php\/2025\/02\/16\/garlic-parmesan-chicken-tenders\/","title":{"rendered":"Garlic Parmesan Chicken Tenders"},"content":{"rendered":"

These chicken tenders are baked until golden and crisp, then coated in the most irresistible garlic parmesan butter.<\/strong><\/p>\n

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I really wanted to create some gorgeous garlic parmesan chicken without the need for deep frying and well, here we are. Crispy and loaded with flavour by using just the oven! Follow me…<\/p>\n

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Panko Breadcrumbs<\/h2>\n

One of the keys to these tenders being so crispy is the use of Panko. These are Japanese breadcrumbs and they’re perfect because they’re big and airy, meaning they come out super crisp once cooked. <\/p>\n

Pre-toasting the breadcrumbs<\/h3>\n

Because we’re not frying the breadcrumbs, we want to give them a head start before coating the chicken in them. By giving them a quick bake beforehand, they’ll already be light golden before they go back in the oven with the chicken, meaning they’ll be perfectly golden by the time the chicken is cooked. <\/p>\n

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Did you know?<\/h2>\n

You’ll find Panko in most major supermarkets in the Asian section. <\/p>\n<\/div>\n

Process shots: spray baking tray with oil (photo 1), add breadcrumbs (photo 2), shake (photo 3), bake (photo 4).<\/em><\/p>\n

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Crispy Baked Parmesan Tenders<\/h2>\n

We’re going to be working the parmesan into the tenders in 3 different layers:<\/p>\n