Parmesan Crusted Chicken Tenders
Parmesan Crusted Chicken Tenders
Servings: 4
Calories: 467kcal
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoon Kosher salt
- ¾ teaspoon black pepper
- 2 large eggs
- ⅓ cup milk
- ¾ cup plain Panko breadcrumbs
- ¾ cup freshly grated Parmesan cheese
- 1 pound chicken breast tenders, patted dry with a paper towel
- 2-3 tablespoons olive oil, for drizzling
- 1 cup prepared marinara sauce ( for dipping)
Instructions
- Preheat the oven to 375° and have ready a rimmed baking sheet lined with nonstick aluminum foil or parchment paper.
- Have ready three breading trays. In the first tray combine the flour, salt, and pepper and stir to combine. In the second tray, whisk together the eggs and milk. In the third tray, stir together the Panko and Parmesan cheese.
- Dredge each tender in the flour mixture, then in the egg mixture. Then, back into the flour mixture, and back into the egg mixture once more. Lastly, dip the tender in the Parmesan/Panko mixture and transfer to the baking sheet. Take care not to overcrowd the pan.
- Drizzle the strips evenly with olive oil on both sides. Bake for 13 minutes. Then, carefully remove from the oven, flip over all of the strips and return to the oven to bake for 13 minutes more. Serve with marinara sauce on the side and enjoy!
Notes
Because Parmesan causes the strips to stick to the pan, the nonstick foil/parchment paper is essential for making this recipe.
Nutrition
Calories: 467kcal | Carbohydrates: 33g | Protein: 38g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 169mg | Sodium: 1427mg | Potassium: 549mg | Fiber: 1g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 1.3mg | Calcium: 288mg | Iron: 3mg