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Parmesan-Crusted Chicken Tenders

September/October 2010

Your rating: None Average: 3.9 (222 votes)

Crispy, Parmesan-flecked chicken tenders dipped in marinara sauce is an easy dinner the whole family will love. Dipping them in a mixture of plain yogurt with chopped fresh basil would be tasty too. Serve with sautéed green beans and roasted sweet potato wedges.



READER'S COMMENT:
"I made these tenders a few weeks ago & they were delicious! I added seasoning to the flour & bread crumbs and that added flavor throughout. I served them with Alexia Oven Red Garlic & Parm Potato wedges & sauteed green...
Parmesan-Crusted Chicken Tenders

24 Reviews for Parmesan-Crusted Chicken Tenders

09/26/2013
Anonymous
Pretty good!

These were really good! My super picky boyfriend even ate them willingly, haha. I didn't have italian seasoning, but I did use some oregano. I also added a bit of paprika and red pepper. They were just a touch dry and plain, but I'm sure that's just because I didn't have the right seasonings. We didn't have any marinara, but they are GREAT with ranch dressing! I think next time I'll use a little more seasoning. I also do not own a wire baking rack, so I made them directly in a tinfoil-lined baking pan and they turned out just fine. They aren't greasy either, which is fantastic.

crisp, good texture
Comments (1)

8 comments

Anonymous wrote 1 year 3 weeks ago

I forgot to mention, I turned

I forgot to mention, I turned them over every five minutes instead of just the one time. They didn't come out looking like the picture, but I can never get recipes to look like the picture anyhow so I wasn't too worried about it. :)

09/05/2013
Anonymous
not enough cooking time

I made halved the recipe and baked in my toaster oven. I wouldn't say my tenders were any larger than the standard size but after 10-11 minutes per side in a pre-heated toaster oven, they were still a little icky-sticky inside (I was about to slice up and serve to my kids - they aren't "dippers"). Popped them back in for another 5-7 minutes to make sure they were done enough. Agree with previous posters that they don't look anything like the picture -- I think you need to flip more than once during the cooking process to get an even golden glow.

Comments (1)

8 comments

Anonymous wrote 44 weeks 6 days ago

I've noticed toaster ovens

I've noticed toaster ovens are just that, not really good for baking.

06/24/2013
Anonymous
Yum Yum

.the only change is that you don't need the italian seasoning, just adds sodium...I sprinkled the chicken with sea salt and garlic powder and they were tasty! Oh, and I used italian style Panko.

easy and quick
Comments
05/09/2013
Surprisingly delicious

My husband surprised me with this recipe. I am used to the gross kind of chicken tenders, and when we made this I was amazed at how easy, delicious, & healthy they were. This recipe is going on the list of frequently made after-work dishes!

Easy & quick
Comments
02/19/2013
we made these gluten free

used GF panko breadcrumbs and eliminated the flour and they were just as crisp and tasty. we also make them smaller nugget size instead of tenders. my husband and 4 yr old love these!

crispy and tasty
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