chicken tenderloins recipe
The Best chicken tenderloins recipe
Chicken tenderloins have been a staple in our house for years, and I’ll be honest—there’s nothing quite like them. They’re simple enough to make when I’m short on time but still feel special enough for a weekend dinner or even a quick weeknight meal. My kids grew up eating these, and honestly, they’re the kind of dish that feels like a hug in a pan. They’re tender, flavorful, and just the right amount of crispy without being greasy, which is always a win in my book. Plus, they’re versatile—you can toss them in a quick marinade, bake them with herbs and garlic, or even air-fry them for extra crunch. It’s one of those recipes that proves you don’t need fancy ingredients to make something delicious, and that’s what I love most about it.
My family loves these tenderloins because they’re easy to customize. I’ll often season them with just salt, pepper, and a touch of paprika for a simple, bold flavor, but sometimes I’ll mix in Italian herbs or even a little honey and mustard for a sweeter kick. My kids especially enjoy them when I serve them with a side of creamy ranch or a fresh salad because they’re light enough to balance out the richness. And let’s be real—there’s nothing better than a plate of juicy, well-cooked chicken tenders with crispy edges, especially when they’re paired with something simple like roasted potatoes or a fresh green salad. It’s a meal that feels satisfying but isn’t too heavy, making it perfect for everyday cooking or even a casual get-together. Plus, they’re a great way to get protein without feeling like you’re sacrificing taste or enjoyment. It’s that kind of recipe that makes me feel good about what I’m feeding my family.
Crispy Garlic Parmesan Chicken Tenderloins
Juicy and tender chicken tenderloins coated in a crispy garlic-parmesan batter, baked to perfection with a light tomato sauce glaze. This recipe is a must-try for any occasion.
🥘Ingredients
- 8 bone-in, skin-on chicken tenderloins
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 cup all-purpose flour
- 1 large egg
- ½ cup milk
- 1 tsp paprika
- ½ tsp onion powder
- ¼ cup grated parmesan cheese
- ½ cup tomato sauce
- 2 tbsp ketchup
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 clove garlic, minced
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2 In a bowl, whisk together flour, salt, black pepper, garlic powder, paprika, and onion powder.
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3 In another bowl, beat the egg and milk until well combined. Add grated parmesan cheese and mix.
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4 Place chicken tenderloins in the flour mixture, coating evenly. Remove excess flour and place in the egg-milk mixture, letting excess drip off.
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5 Place coated chicken on the prepared baking sheet. Bake for 15 minutes.
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6 While chicken bakes, mix tomato sauce, ketchup, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl.
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7 After 15 minutes, brush the glaze over the chicken and bake for another 10 minutes until golden and crispy.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Whisk
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Garlic Parmesan Chicken Tenderloins Works
This recipe for chicken tenderloins is a lifesaver for any quick family meal—whether you’re feeding a hungry crowd at a holiday gathering or just need something easy after a long day. The tender, juicy cuts cook fast and stay flavorful without much fuss, making them perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. Plus, they’re versatile enough to pair with almost any sauce or side, so you can adapt them to whatever’s on the menu.
❓ Frequently Asked Questions About Crispy Garlic Parmesan Chicken Tenderloins
What is the best way to marinate chicken tenderloins before cooking?
The best way to marinate chicken tenderloins is to use a mix of ingredients that enhance flavor and tenderness. For a simple marinade, combine 1 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, and a pinch of black pepper. Marinate the tenderloins for at least 30 minutes (up to 4 hours) in the fridge to allow the flavors to penetrate. For extra juiciness, you can also add 1 tsp honey or maple syrup to balance the savory taste.
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How do I ensure chicken tenderloins stay juicy when pan-seared?
To keep chicken tenderloins juicy after pan-searing, follow these steps: 1. Pat them dry with paper towels before cooking—this prevents steaming instead of browning. 2. Cook at medium-high heat in a hot, lightly oiled pan (about 350°F/175°C) to sear quickly. 3. Don’t overcrowd the pan—cook in batches if needed to maintain proper heat. 4. Add a splash of liquid (like broth, water, or lemon juice) to the pan in the last 1-2 minutes of cooking to steam them gently. 5. Let them rest for 2-3 minutes before slicing to redistribute juices.
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Can I use frozen chicken tenderloins for this recipe, and if so, how do I adjust the cooking method?
Yes, you can use frozen chicken tenderloins, but you’ll need to adjust the cooking time. Thaw them first in the fridge overnight or use the microwave (thawing method). When cooking: – Preheat the pan to medium-high (no need for extra oil if frozen). – Add tenderloins directly (no thawing needed) and cook for 4-5 minutes per side (unlike fresh, which may take 3-4 minutes). Check for doneness with a meat thermometer (165°F/74°C). – Add a little liquid (like water or broth) in the last minute to prevent drying out.
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What are some great side dishes to serve with chicken tenderloins?
Chicken tenderloins pair well with a variety of sides that complement their mild, savory flavor. Here are some top pairings: – Crispy roasted potatoes (tossed in olive oil, salt, and rosemary) – Simple green salad (mixed greens, cherry tomatoes, cucumber, and a light vinaigrette) – Garlic mashed potatoes (creamy and buttery for a comforting meal) – Honey-glazed carrots (sweet and tender, balancing the dish) – Crusty bread or garlic knots (for dipping in marinade or sauce) – Coleslaw or pickles (for a tangy crunch) – Quinoa or couscous (for a lighter, grain-based option)
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What common mistakes should I avoid when cooking chicken tenderloins?
Avoid these common mistakes to ensure perfect tenderloins every time: 1. Overcooking – They can dry out quickly. Use a meat thermometer (165°F/74°C is safe) and remove from heat 1 minute before hitting that temp. 2. Not salting properly – Salt tenderloins 15-20 minutes before cooking (inside and out) to enhance flavor, but don’t overdo it (they’ll lose moisture). 3. Skipping the resting time – Slicing right out of the pan releases juices, making them dry. Let them rest 2-3 minutes before cutting. 4. Using too much oil – A light coating is enough; excess oil can make them greasy instead of crispy. 5. Cooking at too low a heat – Low heat steams them instead of searing. Use medium-high heat for best results. 6. Ignoring the pan’s condition – Always use a nonstick or well-seasoned pan to prevent sticking. 7. Using frozen without thawing – If frozen, cook directly from frozen (no thawing needed), but adjust time accordingly.
