Parmesan Chicken Tenders Recipe

Chicken tenders: Tender pieces of chicken that are perfect for breading and baking.

Breadcrumbs: These provide a crispy coating for the chicken tenders.

Grated parmesan cheese: Adds a rich, savory flavor to the breading mixture.

Garlic powder: Enhances the flavor with a hint of garlic.

Paprika: Adds a mild, smoky flavor and a touch of color.

Salt: Essential for seasoning the chicken tenders.

Black pepper: Adds a bit of heat and depth to the flavor.

Eggs: Used to help the breadcrumb mixture adhere to the chicken tenders.

For an extra crispy texture, try using panko breadcrumbs instead of regular breadcrumbs. Panko's larger flakes create a crunchier coating, enhancing the overall texture of the chicken tenders. Additionally, to ensure even cooking, make sure the chicken tenders are of uniform thickness. If needed, pound them lightly with a meat mallet.

• chicken tenders - Substitute with turkey breast strips: Turkey breast strips have a similar texture and flavor profile, making them a good alternative for chicken tenders.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be a gluten-free option if needed.

• breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and crispier, offering a different but equally delicious texture.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a similar salty and nutty flavor, making it a good alternative to parmesan.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great vegan alternative.

• garlic powder - Substitute with minced fresh garlic: Minced fresh garlic offers a more intense and fresh garlic flavor.

• garlic powder - Substitute with onion powder: Onion powder can provide a different but complementary flavor profile if garlic is not available.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth of flavor while still providing the color and mild heat of regular paprika.

• paprika - Substitute with chili powder: Chili powder can add a bit more heat and complexity to the dish, though it will alter the flavor slightly.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor of the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, making it a good alternative.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the chicken and adds a slight tanginess.

• beaten eggs - Substitute with plain yogurt: Plain yogurt can also help the breadcrumbs stick and adds moisture and tang to the chicken.

• Allow the chicken tenders to cool completely after baking. This prevents condensation, which can make them soggy.
• For refrigeration:
  1. Place the cooled chicken tenders in an airtight container.
  2. Separate layers with parchment paper to avoid sticking.
  3. Store in the refrigerator for up to 3-4 days.
• For freezing:
  1. Arrange the cooled chicken tenders on a baking sheet in a single layer.
  2. Freeze for 1-2 hours until they are solid. This prevents them from sticking together.
  3. Transfer the frozen tenders to a freezer-safe bag or container, removing as much air as possible.
  4. Label with the date and store in the freezer for up to 2-3 months.
• Reheating:
  1. Preheat your oven to 375°F (190°C).
  2. Place the chicken tenders on a baking sheet.
  3. Bake for 10-15 minutes if refrigerated, or 20-25 minutes if frozen, until heated through and crispy.
  4. Alternatively, you can reheat in an air fryer at 375°F (190°C) for 5-7 minutes if refrigerated, or 10-12 minutes if frozen.

• Oven Method: Preheat your oven to 375°F (190°C). Place the chicken tenders on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and crispy. This method helps maintain the crispiness of the breadcrumb coating.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the chicken tenders in a single layer in the air fryer basket. Heat for 5-7 minutes, flipping halfway through, until they are hot and crispy. This method is quick and keeps the chicken nice and crunchy.

• Stovetop Method: Heat a small amount of olive oil in a skillet over medium heat. Add the chicken tenders and cook for 3-4 minutes on each side until they are warmed through and the coating is crispy. This method adds a bit of extra flavor from the olive oil.

• Microwave Method: Place the chicken tenders on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as the others.

• Oven: Used to bake the chicken tenders at 400°F (200°C) until they are golden and cooked through.

• Mixing bowl: Used to mix the breadcrumbs, parmesan, garlic powder, paprika, salt, and pepper together.

• Whisk: Used to beat the eggs until they are well combined.

• Baking sheet: Used to place the coated chicken tenders on for baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup and to prevent sticking.

• Tongs: Used to dip the chicken tenders in the beaten eggs and then coat them with the breadcrumb mixture.

• Measuring cups: Used to measure out the breadcrumbs and grated parmesan cheese.

• Measuring spoons: Used to measure out the garlic powder, paprika, salt, and black pepper.

Prepare ingredients in advance: Measure and mix the breadcrumbs, parmesan, and spices the night before to save time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Double the batch: Make extra chicken tenders and freeze them for a quick meal later.

Preheat the oven early: Turn on the oven before you start prepping to ensure it's ready when you are.

Organize your workspace: Arrange all ingredients and tools within reach to streamline the process.