Parmesan Chicken Tenders

by Anne Bennett on October 8, 2013


They don’t call me a hungry poodle for nothin’.

I made Parmesan chicken tenders yesterday. Allow me to be more accurate: I prepared 1 1/2 pounds of chicken tenders for baking, dipping them into flour, eggs and a Parmesan-breadcrumb mixture and placing them on a greased baking sheet.

They were all ready for the oven when the phone rang. I decided to go outside to capture the day’s final sun rays while I chatted with my friend Kathleen. When I returned to the kitchen, all but two of the raw chicken tenders had been scarfed by some dastardly beast (well-coiffed, at least) and there were breadcrumbs all over the floor.

Needless to say, for dinner Champ and I each had one chicken tender and lots of vegetables. This morning I found a knife in the kitchen sink that had been dipped into peanut butter — poor Champ had resorted to a late-night snack of PB and crackers. And who could blame him?

There is no photo of the two measly but delicious chicken tenders that made it to our dinner table. I will have to make them again for that. In the meantime, here’s the recipe, which I adapted from Eating Well. I had 1 1/2 pounds of tenders and the amount of breadcrumbs below (for one pound of chicken) was plenty for them. Eating Well recommends placing the tenders on a wire rack on a baking sheet but I didn’t want to bother with the extra clean-up so I just placed them directly on the baking sheet. They were still nicely crunchy.

These are a fun, eat-with-your-fingers change-of-pace from regular, ho-hum chicken breasts. Eating Well suggests serving the tenders with warmed marinara sauce for dipping, but don’t feel limited by that idea — what about dipping them into tzatziki (Greek yogurt mixed with chopped cucumber and dill)? Or dipping them into something really hot, like Sriracha sauce? Champ would go for that, but not me. I’m a tzatziki kind of gal.

I’ll make these again for sure, and not only will I photograph them for hungry poodle, I’ll stay in the kitchen and guard them with my life before, during, and after they bake. Next time I’d like to enjoy at least one whole adult-sized serving.

1 lb. chicken tenders
1/4 cup flour
2 eggs
3/4 cup finely grated Parmesan cheese
3/4 cup Italian breadcrumbs (I used Ian’s Italian-Style Panko crumbs)
1/4 tsp. kosher salt

Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.

Place flour in a shallow dish. Lightly beat eggs and place them in another shallow dish. Combine Parmesan cheese, breadcrumbs and salt in a third shallow dish.

Coat each chicken tender in flour, then dip into egg and allow excess egg to drip off. Roll tenders in the breadcrumb mixture and place on baking sheet.

Lightly spray each chicken tender with either cooking spray or with an olive oil mister. Bake for 10 minutes. Turn tenders over and allow to bake another 10 minutes, or until lightly browned.

Serve tenders with your sauce-of-choice for dipping.

Serves 4
WW PP per serving: 6

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{ 5 comments… read them below or add one }

Lisa McBee October 8, 2013 at 11:54 am

You obviously didn’t learn your lesson from the muffin incident. Thanks for a good laugh today.

Mary October 9, 2013 at 6:52 am


Michael October 9, 2013 at 10:41 am

As your friend, I think it may be time for an intervention.
What do you say friends of Anne? We could start the process by itemizing the many stories of these hungy poodles forced into lives of crime.
How many stories can you recall?
I’ll start with episode where one of the starving (evidently) beast stole and consumed a pan of bread dough set aside to do its magic.

Anne McCaskill October 14, 2013 at 1:24 pm

I say Anne should write a book of all the escapades of her hungry poodles! I’m sure it would be a best seller and I for one would buy it!

Thanks for all of your wonderful recipes! I can’t tell you how many have made it to my table! Although I no longer am on Weightwatcher’s, I still try to follow the plan (to a degree) and check your blog from time to time for a new dish! Keep them coming!

Kathleen October 22, 2013 at 3:48 pm

Michael, I am all for the intervention, but I must admit to a small problem of my own…so I’m not sure I can take part. Please see my confession below..
Anne, I can’t imagine poodles who eat food! My boys prefer large denominations of US dollar bills, leather, credit cards, and just this week, my check book. Of course they like food, including all forms of protein, and they take your advice and love all kinds of fruits and vegetables, lately pears and apples, including skin and core and stem…you might say they are seasonal farm to market to home to table eaters, but not really, any fruit or veg will do.Summer was all about perfectly ripened peaches, and Bing cherries, pits and stems. They also really love unused paper towels, packaging of all sorts and toilet paper, the best! For some reason, their predecessor, Spencer didn’t eat money, he loved food but his specialty was cotton athletic socks (mens) and underwear.(ladies), both used it possible.. But back to the chicken tenders, I am going to try them, and try try try to keep them safe and out of sight and mouths of my boys.I am just wondering how they keep getting the best of us???? But of course, this is what your friend Michael is referring to, our repetition of behaviors that lead to unauthorized and shameful scarfing by our poodles. Are we somehow getting a buzz off this? I don’t think so, but we have been telling these tales for 30 years and numerous sets of poodles…Oh well, deny deny deny. By the way the ginger scallion sauce was beyond the beyond good, a definite keeper, an Anne Bennett Production.

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