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
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.
WW PP per serving: 6