Craving your favorite restaurant-style chicken tenders but don’t feel like leaving the house? Make them (better) at home and in less time!
It’s easy to pop a few frozen chicken tenders in the oven but making your own just tastes better and has less questionable ingredients. PLUS these have cheese and garlic in the coating and who doesn’t love that!?
First off, be sure to have a clean work station and hands before handling raw chicken.
Start by slicing your chicken breasts width in half. You can always make cuts horizontally to make smaller chicken tenders.
Cover the chicken with cling wrap in order to prevent a mess. If you choose not to, that’s up to you! Then you use the meat tenderizer to beat the chicken. This will breakdown the fibers in the chicken, making it more tender. This step can easily be skipped and a good end result will still happen!
Set up your three bowls in order (from left to right: flour, eggs, Panko mixture). This helps you keep track what step of the dredging you are on. This step is messy but make sure you fully cover each piece of chicken as much as possible.
Once you’ve got all your chicken covered you pan should look something like the photo below. Ensure they aren’t too crowded and touching as best you can.
Have them with on their own, add your favorite dip, or try slicing them up and adding them to a salad!
Once you’ve eaten them get ready for dessert! Try my Cheesecake with Brownie Crust! It’s sure to cure your sweet tooth!
More Than Just Chicken Tenders
It’s easy to think chicken tenders are just good for dipping in sauce and pair it with a french fries but there’s so much more they’re good for!
You can slice them up and add them on top of a salad, use a hamburger bun and make a chicken sandwich out of it, or even add a slice of parmesan and marinara and broil it for a few minutes for a quick meal of chicken parmesan.
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Don’t forget to leave a comment if you give the recipe a try. It really helps others decide to give it a try and I always appreciate it!
Baked Parmesan Chicken Tenders
Ingredients
- 1 Cup Panko
- 1/2 Cup Parmesan cheese
- 1 Tablespoon Garlic Powder
- 3 Eggs
- 2 Cup Flour
Instructions
- Preheat oven to 375 degrees Fahrenheit and spray a baking sheet with non-stick spray.
- Slice your chicken breast in half in order to make them more thin. Use a meat tenderizer to beat the chicken under saran wrap on a hard surface.
- In one bowl combine Panko, cheese, and garlic powder. In a separate bowl beat 3 egg. In another bowl add 2 cups of flour.
- Take a strip of chicken and pat both sides in flour, dip in eggs, then cover both sides in Panko mixture. Place on baking sheet. Repeat with remaining chicken.
- Cook 20 minutes then flip chicken tenders. Cook additional 20 minutes.
- Insert a meat thermometer into the thickest part of your chicken to ensure it has an internal temperature of 165 degrees Fahrenheit before consuming. Enjoy!
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