On the menu tonight – Parmesan and Herb Chicken Tenders!
While you could certainly have these tenders along with some BBQ sauce, they would be delicious. What am I saying? They WERE delicious! I had to have one even before I took the picture. BUT, you could also turn them into chicken Parmesan. Or, you could let them cool off and put them over a salad.
They turned out so flavorful and juicy. Because I didn’t fry them too long and then finished them in the oven, I controlled how dark the bread crumbs got AND they didn’t dry out.
I think it took longer to set up the flour, egg, and bread crumb stations than it did to actually cook the tenders!
The other great thing about this dish is they would freeze really well. I hope you will pick up some chicken tenders and make this dish. Write and tell me how you liked them and whether you had them as is or if you went in another direction.
Parmesan and Herb Chicken Tenders
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Loading...Parmesan and Herb Chicken Tenders
Ingredients
- Peanut Oil for frying
- 1 1/2 lb chicken tenders
- 1 cup all purpose flour
- 2-3 large eggs beaten with 1/4 cup water
- 1 Tbsp seasoned salt
- 2 tsp freshly ground pepper
- Breading:
- 1 1/2 Italian bread crumbs
- 1 cup grated Parmesan cheese
- 1 Tbsp thyme, dried
- 1 Tbsp rosemary, dried
- 1 Tbsp onion powder
- 4 cloves garlic, minced OR 1 Tbsp garlic powder
Instructions
Pre-heat the oven to 350 degrees
In one pie tin or plate, add the flour, the seasoned salt, and pepper, then mix to combine
In another pie tin or plate, add the bread crumbs, Parmesan cheese, onion powder, thyme, garlic, and rosemary
On yet another plate, put the chicken on it and pat it dry
Season the chicken with seasoned salt and pepper
Have a sheet pan with a wire rack on it at the ready
Are you ready? Here we GO!
Coat each piece of chicken in the flour (I used tongs to try to keep my hands clean)
Then dip the chicken pieces in the egg and then roll in the bread crumb/cheese mixture
Let the chicken rest on the wire rack a few minutes after they are all done. You want the coating to get a little tacky on the chicken so it sticks better
As the chicken rests, put about a 1/2 inch of oil in a cast iron skillet and heat to 350 degrees
When the oil comes to temperature, add 2-3 pieces at a time. Place them CAREFULLY in the oil, letting the tender slide in the oil away from from in case it splatters
Cook each piece until it is golden brown and then remove to the wire rack
Continue in batches until all the chicken is cooked
Place the sheet pan of chicken into the oven for about 10 minutes to ensure it is cooked through
After the timer goes off, remove from the oven and serve
Notes
Bring the chicken to room temperature, approximately 30 minutes to an hour before cooking. Don't worry, it's OK. Once the chicken tenders are cooked, you have SO many choices. You could serve as is with some different dipping sauces (BBQ, Ranch, Honey mustard...). Another option is to make little chicken Parmesans, OR you could serve them cold over a salad. Those are just a few options I thought of off the top of my head.
