What do you do when your husband wants chicken Parmesan and your kids want chicken tenders? You make Parmesan chicken tenders.
My kids didn’t exactly tell me they wanted chicken tenders. They are barely two years old but I know my kiddos and they love my homemade chicken tenders. They are juicy and full of flavor, really no dips or marinara necessary; although what is chicken Parmesan without a little sauce. And what adult doesn’t love chicken tenders? The best part about these chicken tenders is portion control. You can still get all the great taste commonly found in a big plate of chicken Parmesan portioned down into little strips.
I like to cook my tenders, strips, nuggets whatever you like to call them on parchment paper. I think it makes for a crunchy texture and easy clean up. You know how well your cookies comes out when you bake on parchment paper? You’ll get those same even results when cooking chicken and even fish on parchment as well.
This recipe will serve four but it can be easily doubled to make a second batch to pop in the freezer so you have some on hand to bypass the prep stage and to heat up for a quick meal. Toss together a side salad and dinner is served.
Parmesan Chicken Tenders
1 pound chicken tenders or breasts cut into strips
2 large egg whites
1 tablespoon milk
1 cup unseasoned Panko bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup shredded Parmesan cheese plus additional for garnishing
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon pepper
1 clove garlic, minced
Deli sliced mild pepper rings for serving (optional)
Marinara sauce for serving
Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
In a small bowl whisk eggs whites with milk. Place chicken in a medium bowl and pour egg white mixture over chicken, toss to coat and let sit for 5-10 minutes.
Meanwhile in a medium bowl stir together bread crumbs, Parmesan cheese, Italian seasoning, salt, onion powder, pepper and minced garlic. Alternatively, place these ingredients in a large resealable bag.
Remove chicken strips one at a time from egg white mixture, letting any excess liquid drip from chicken before placing it in bread crumb mixture. Toss chicken with bread crumbs either by coating the chicken in the bowl of bread crumbs then placing it on baking sheet or placing the chicken strips in the resealable bag. If using the resealable bag method, place all chicken strips in bag, seal bag and gently toss until the chicken strips are covered. Remove strips and place on prepared baking sheet. Sprinkle any excess bread crumb mixture of chicken.
Bake in preheated oven for 20-25 minutes until cooked thoroughly and golden brown.
While warm sprinkle with any additional shredded Parmesan cheese. Serve warm with a side of marinara sauce for dipping and deli sliced mild pepper rings.