Tuesday, July 28, 2009

Parmesan Chicken Tenders

This is a healthier version of chicken tenders, since they are baked not fried. Of course you can pan fry them and they turn out just as good. I usually get the chicken tenders when on sale and the is usually in the bonus size. With a family of three that leaves a lot of leftovers. Which these work great for, to make a wrap for lunch. I will go ahead a make all of them and freeze them in meal size packages. Them warm them on my stoneware with some fries and Maranda's all set to go for a quick meal. It is a quick , tasty, and economical (if you get them on sale). I usually dust them in flour first, but this time I didn't and I think the breading stayed on better. It makes them easier to dip.

Get two flat shaped bowls or pie tins and lightly beat 1 egg with about 1 Tablespoon deli mustard (you can use Dijon). In the other bowl or pie tin, I used half and half bread crumbs and Parmesan cheese (sometimes more parm). Season the bread crumbs with salt and pepper and whatever seasoning you like. I used grill seasoning on mine. Dip the chicken in the egg/mustard mixture then lay it into the Parmesan mix lightly pressing into the crumbs. Use one hand in the egg so the other will stay dry. Place the breaded tender onto a baking sheet. I always use my stoneware for this. I have a large bar pan that works great. With the stoneware you don't have to grease it or turn the tenders to brown them. Spray the tops with cooking spray or I sprinkled with a little olive oil over each one (just a touch). Bake at 375 degrees for 25-30 minutes until chicken is done and it's golden brown.

Okay you are making this so hard having to write all this down, but for you guys I do (almost) anything! Please let me know if you have any questions! Or requests! Thanks!


  1. This looks so good and not hard to make at all...

  2. Parmesan chicken tenders, my old friends... They do look good! I loved leftover chicken tenders, too. Warm or cold--delicious!

  3. Yummy! I've used a similar breadcrumb/parm recipe to make chicken parm for dinner. It never occurred to me to make chicken tenders!

  4. Wow, we have alot in common. Our fifties, I've been married 18 years (close to 16) and I have a 14 year old daughter. I was a SAHM till my daughter went to school and now I work at a school. I'm the lunch lady! We both love to cook and have a blog. I feel like were two peas in a pod. But your pod is in Florida and my pod is in california! Nice to "meet" you Lyndsey!
    Your chicken looks very tasty and I love that you used the tenders. I much prefer them to the whole chicken breast!

  5. Krista, yes that my motto: quick, easy, tasty! lol, and I think that's why my friends talked me into doing this blog.

    Elle, they are good cold too, I've been known to eat them right from the frig. :)

  6. Megan, that is funny how much we have in common, beside the coast we live on. I started as a teacher's aide in a special needs pre k room. Now I'm in the clinic so I guess I'm the health lady or (nurse Lyndsey). My morning duty is breakfast, I enjoy my "breakfast club" with the kids in the morning.

    It's nice "meeting" you too!! Thanks for visiting!


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