Chicken tenders are requested A LOT at my house and they’re very easy to make at home. I’ve tried them two ways: baked and stovetop.
A typical conversation at my house when I’m planning our weekly menu:
Mom: “what do you want to eat this week?”
Daughter #1: “chicken tenders”
Daughter #2: “chicken tenders”
Mom: “really? That’s all you’ve got?”
My new favorite way is on the stovetop in my cast iron skillet. They seemed crunchier and less dried out, which can easily happen if the chicken gets overcooked.
Let’s talk bread crumbs: I use Panko. There’s no crust in Panko breadcrumbs, so the crumbs are fluffier and bigger. Panko also makes a crunchier crust, which we like. I find Panko on sale often for $1. You can use regular store-bought or homemade bread crumbs, but I’ve had more success with Panko and $1 is pretty cheap.
Also, if you don’t like the seasonings in this recipe, just replace it with your favorites. This recipe is easily adaptable.
Crispy Parmesan Chicken Tenders
- 2 pounds chicken tenders or chicken breast cut into small pieces
- olive oil
- all purpose flour
- 2-3 eggs
- 3 cups Panko bread crumbs.
- ¾ cup shredded Parmesan
- 1½ teaspoon garlic powder
- 1½ Italian seasoning
- Set up 3 large bowls or pans. Place chicken in the first bowl. Beat 2 eggs in middle bowl. And in the right bowl, mix together the Panko, Parmesan, garlic powder and seasoning.
- Pour enough olive oil into a skillet to cover the bottom and heat over medium-low.
- While skillet is heating up, sprinkle flour over the chicken to coat.
- Next, dip floured chicken in egg and cover completely. Add a third beaten egg, if needed.
- Then, dip chicken in the panko mixture and coat with the mixture.
- Once the oil in the skillet is hot, place the chicken in the pan--tongs work well for this. Do not turn the chicken until it is golden, crunchy brown.
- Brown the second side until chicken is cooked through. To be sure, remove a piece and cut through the chicken.
- Set up a plate lined with paper towels. Remove cooked chicken and place on paper towels.
- Discard unused egg and panko mixtures.
Heather @ My Overflowing Cup says
These look SO good! Thanks so much for sharing. Pinning!
Heather @ My Overflowing Cup recently posted…How Our Lives Are Like Good Friday
These are AMAZING!!! They are by far the best I’ve ever had and my two year old loves them too! Thanks for the great recipe!
Thank you for your feedback!! I’m so glad you enjoyed them.
What do you typically serve with the tenders?
They go well with any side dish. I’ve served them with a variety of sides: salad, twice baked potatoes, steamed broccoli, my homemade applesauce, oven fries, pasta salad, etc.
I’m trying this tonight! Thanks for the recipe!
Great, I hope you like it!
Mine are in the oven right now! Thanks for the recipe
Yum, yum! Hope you like it.
How did your oven baked ones come out? I was worried it might not be as flavorful. I planned on making these for dinner tomorrow!
What happens if I don’t have Panko?
You can use regular bread crumbs, but I prefer Panko because it makes the tenders more crunchy. You can find panko in the bread crumb aisle and I have found it on sale for $1.
These were SO delicious! I’m living a LOW CARB lifestyle…SO I SWITCHED THINGS UP A NOTCH OR TWO ???? I used freshly grated Parmesan mixed with my house seasoning (garlic pwd/onion pwd/pepper) along with house Breading ( finely ground pork rinds with parm and dehyd onions)…. I used tiny bit of coconut flour n eggs before coating…fried in avocado oil til crispy in my LeCruset skillet YUM. Moist n delicious….made a ranch dip.
Made by my 10 year old. Really simple and quick. Didn’t have garlic powder (google said it was dehydrated garlic with anti-caking agents), so we used the olive oil that has had crushed garlic sitting in it. Didn’t have Italian seasoning (google said it was mainly oregano, and basil) so we just used oregano and basil. Tried both panko and wholemeal breadcrumbs, panko was much better, crisper with less oil used. Love any meal my kids will make with out my help. Thanks for inspiring them.
I’m glad your family enjoyed the recipe, Lisa. thanks for your input. I love the idea of fresh garlic sitting in olive oil…yum!
Do these freeze well ? To make ahead?
I have not frozen before, but that is a good idea! I would think they would be ok, but maybe heat up in oven to get crispy, otherwise a microwave might make them soggy. If you freeze, please let us know how you make out. Thanks for stopping by!