Save Golden and crunchy on the outside with a tender center, these Parmesan Chicken Alfredo Tenders deliver all the comfort of a classic Alfredo but with a playful, party-ready twist. They are perfect for weeknight dinners or when you need a show-stopper appetizer for a crowd. Shatteringly crisp, super savory, and dipped in creamy Alfredo, this is the kind of recipe that brings people running to the table.
I first came up with this when searching for something fun to make for my niece’s birthday party the first tray vanished in minutes and soon became a family favorite for movie nights and holiday gatherings.
Ingredients
- Chicken tenders or chicken breast strips: an easy protein option for quick cooking pick smaller pieces so they cook evenly
- All-purpose flour: helps the coating stick to the chicken go for unbleached if possible
- Large eggs: bind the crumbs to the chicken use free-range eggs for richer flavor
- Panko breadcrumbs: the secret to that signature crunch choose a fresh bag for the crispiest result
- Parmesan cheese: brings nutty depth and a golden finish always use freshly grated for maximum melt and taste
- Garlic powder: boosts the savoriness and rounds out the flavor profile
- Paprika: adds gentle warmth and subtle color smoked paprika is a delicious upgrade
- Salt: enhances every layer of the coating
- Black pepper: gives a mellow heat that balances richness
- Olive oil or melted butter: gives moisture and helps crisp the crust go for extra virgin olive oil if you want robust flavor
- Unsalted butter: forms the lush base of the Alfredo choose a high-quality brand for creamier sauce
- Garlic: makes the Alfredo sauce aromatic and delicious use fresh garlic for more punch
- Heavy cream: provides richness in the Alfredo make sure it is cold for easier thickening
- Parmesan cheese in the sauce: adds creaminess and robust umami
- Freshly ground black pepper: for that gentle Alfredo kick
- Nutmeg: optional but wonderful for depth in the sauce grate fresh if you have it
- Fresh parsley: optional but brightens the final dish select vibrant leaves for best flavor
Instructions
- Prepare Your Oven and Sheet:
- Get your oven fully preheated to 220C which is about 425F and line a baking sheet with parchment paper this prevents sticking and helps the tenders brown evenly
- Build the Breading Station:
- Arrange three shallow bowls the first for flour the second for beaten eggs and the third for a mix of panko Parmesan garlic powder paprika salt and black pepper set out your chicken tenders close by so you can work efficiently
- Coat the Chicken:
- Dredge each chicken strip first in flour shake off extra then dunk into the egg making sure every side is coated finally press into the panko-Parmesan bowl pushing down so the crumbs really adhere
- Arrange and Add Crispiness:
- Lay each coated tender on your prepared baking sheet with a touch of space between drizzle each piece lightly all over with olive oil or melted butter this critical step is what turns them extra golden and crunchy
- Bake Until Just Right:
- Bake the tenders for about 20 to 25 minutes flipping at the halfway mark for even browning they should be deep golden and reach 74C or 165F inside for safe juicy results
- Make the Alfredo Sauce:
- While the tenders bake melt butter in a saucepan over medium heat sauté minced garlic until it releases its aroma about one minute stir in the cream bring to a gentle simmer and then add Parmesan ground pepper and nutmeg keep stirring until the sauce is glossy and lightly thickened usually three to five minutes season with salt once the cheese is melted and everything tastes just right
- Serve and Garnish:
- Pile the hot chickens onto a platter spoon or drizzle with the Alfredo sauce or serve it on the side for dipping finish with a sprinkle of parsley if you feel fancy
Save I absolutely love Parmesan and it is the hero of this recipe its nutty bite not only gives the tenders their beautiful crust but turns the Alfredo into a restaurant-style experience every time I smell chicken and Parmesan cooking I am instantly taken back to the first cozy winter when we made these as a family huddled around the oven waiting for that golden finish
Storage Tips
Let the chicken tenders cool completely before transferring to an airtight container store in the fridge for up to three days Reheat in a hot oven or toaster oven to restore the crispiness skip the microwave if you want to keep that crunch The Alfredo sauce will keep in the fridge for two days whisk briskly as it reheats and add a splash of cream if it thickens
Ingredient Substitutions
Use gluten-free flour and breadcrumbs for those with allergies If you are out of Parmesan Pecorino Romano or Grana Padano both work and taste fantastic No heavy cream try half and half with a pat of butter you will still get a luscious sauce
Serving Suggestions
Serve with a bowl of buttery pasta or toss with roasted broccoli for a feel-good dinner Slice leftovers on top of Caesar salad for a quick and savory lunch Tuck the tenders into sandwiches or wraps with crisp lettuce and a drizzle of Alfredo
Save For best results, let the tenders rest a few minutes before serving and sprinkle with extra parsley for a pop of color. Enjoy your meal with your favorite sides and celebrate togetherness around the table.
Recipe FAQ
- → How do I make the chicken extra crispy?
For extra crunch, double-coat the tenders by repeating the egg and breadcrumb steps before baking.
- → Can I prepare these ahead of time?
You can bread the chicken in advance and refrigerate until ready to bake. Sauce can also be made ahead and gently reheated.
- → What sides pair well with this dish?
Serve with pasta, roasted vegetables, or a fresh salad for a balanced meal. A crisp white wine works well, too.
- → Is it possible to make a gluten-free version?
Yes, simply use gluten-free flour and breadcrumbs in place of the regular versions for a gluten-free option.
- → What is the best way to reheat leftovers?
Reheat tenders in an oven or air fryer for several minutes to maintain crispiness. Warm the sauce separately over low heat.