Parmesan Chicken Tenders Recipes

GARLIC PARMESAN CHICKEN TENDERS

Steps:

• Trim the fat from the tenders.
• Preheat the oven to 400 degrees F.
• Set out three bowls. Fill one with the white flour, about 1/4 teaspoon pepper, & about 1/2 teaspoon salt. Stir,
• Fill the next bowl with the olive oil or butter and minced garlic. Stir.
• Place the basil, paprika, Panko, and parmesan cheese in the last. Stir.
• Place the tenders in the flour mixture, then the garlic oil, then the panko mixture making sure to evenly and thoroughly coat each piece.
• Place the tenders on the sheet and then place in the oven.
• Cook for 15 minutes and then flip the tenders and cook for another 5-8 minutes or until the internal temperature of the chicken reaches 165 degrees F.
• Remove and enjoy immediately with the dipping sauce!

GARLIC PARMESAN CHICKEN TENDERS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Combine the egg and the lemon juice.
• In a separate bowl, combine the panko bread crumbs, Parmesan, garlic powder, lemon zest, salt, and pepper.
• Coat the chicken tenders in flour and shake off any excess. Then dredge in the egg and lemon juice mixture and allow excess egg to drip off. Coat with the panko bread crumb mixture, turning until evenly coated.
• Lay chicken tenders flat on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Spray additional cooking spray over the chicken tenders to help them brown.
• Bake for 20-25 minutes (or until browned and chicken is cooked all the way through), flipping once halfway through.
• Serve with your favorite dip and some veggies for a fun appetizer or with garlic Parmesan roasted vegetables for dinner!
• Enjoy!

PARMESAN CHICKEN TENDERS

Steps:

• Season chicken tenders with salt and pepper slightly.
• In a shallow bowl combine eggs, milk, and mustard. Dump the tenders and coat them well.
• Another shallow bowl combine breadcrumbs and parmesan cheese.
• Pick up each tenders and coat with crumb mixtures.
• Heat larger non stick skillet on medium heat. Add olive oil.
• Saute the tenders 2-3 minutes each side until they are golden brown and crispy.

PARMIGIANO AND HERB CHICKEN BREAST TENDERS

Steps:

• Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
• Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
• Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
• Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.
• Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.
• Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.
• Enjoy!

CRUNCHY PARMESAN CHICKEN TENDERS

Steps:

• Preheat the oven to 500 degrees F.
• Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
• Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
• Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
• Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

CRUNCHY LEMON-GARLIC-PARMESAN CHICKEN TENDERS

Steps:

• Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
• Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
• Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
• Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
• Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.

PARMESAN AND PANKO CHICKEN TENDERS

Steps:

• Beat egg in a pie plate with water. Combine panko and Parmesan cheese in a separate dish.
• Dip each chicken tender into the egg mixture, then into the panko mixture and cover until well coated.
• Heat oil in a large skillet over medium heat. Add tenders and fry until light brown, about 3 minutes per side. Continue to fry, flipping occasionally, until golden on the outside, about 12 more minutes. Cut one open to make sure juices are running clear and chicken is no longer pink on the inside.