Quick crispy Baked Chicken Tenders Parmesan make an easy weeknight dinner or game-day snack.
Author Chef Maria Cummins
Ingredients
1lbbonelessskinless chicken tenders (purchased, or thinly cut from chicken breasts)
1cupall purpose flour
2large eggsthoroughly whisked
1-1/2cuppankousually found in the Asian section of supermarkets, Japanese-style bread crumbs
1/2cupParmesan cheesefinely grated
1tbspfresh parsleyfinely minced
1tspKosher salt
1/2tspfreshly ground black pepper
Instructions
Preheat oven to 375 degrees.
Fill one mixing bowl with the flour, another with the whisked eggs, and a third with the panko, Parmesan, parsley, salt and pepper.
Stir to evenly combine the panko mixture.
Dredge each chicken piece in the flour, until evenly coated, then dip in the egg mixture, and finally in the panko mixture, pressing the panko gently against the chicken to thoroughly coat.
Place the chicken on an oven-safe rack on a sheet pan, and bake for 20-30 minutes until golden brown and cooked through. Smaller tenders will cook more quickly.
