PARMESAN CHICKEN TENDERS
Whether served as an appetizer or for dinner, these seasoned chicken tenders coated with a Parmesan-bread crumb topping are sure to please.
Provided by cakeeater567
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Season chicken strips with salt and pepper.
- Combine flour, Italian seasoning, paprika, garlic powder, and onion powder in a resealable plastic bag. Add chicken strips and seal the bag. Shake the bag until chicken strips are well coated with the flour mixture.
- Beat eggs together in a small bowl. Combine bread crumbs and Parmesan cheese in another bowl.
- Dip each chicken strip into egg until well coated, then dip in bread crumb mixture to coat. Place on the prepared baking sheet.
- Bake in the preheated oven, flipping halfway, until golden brown and no longer pink in the center, 35 to 40 minutes.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 22.1 g, Cholesterol 131.2 mg, Fat 7 g, Fiber 1.5 g, Protein 21.1 g, SaturatedFat 2.6 g, Sodium 323.1 mg, Sugar 1.5 g
PARMESAN CHICKEN TENDERS RECIPE WITH ONION DIP
Steps:
- Combine the flour, salt, and pepper in a shallow bowl.
- Beat the eggs with 1 tablespoon of water in a second shallow bowl.
- Combine the breadcrumbs and Parmesan in a third shallow bowl.
- Dredge the chicken tenders on both sides in the flour mixture. Then dip both sides into the egg mixture. Then roll chicken in the breadcrumb mixture, pressing lightly to help the breadcrumbs stick.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-low heat until butter is melted. Cook the chicken tenders for about 3 minutes on each side, until cooked through. (Don't crowd the pan.)
- Add more butter and oil and cook the rest of the chicken tenders.
- Keep the chicken tenders warm in a preheated oven set to 200 degrees F on a baking sheet if needed. Serve with onion dip.
- Cut the onions in half and then cut into 1/8-inch thick slices. (about 3 cups)
- Heat the butter and oil in a large skillet over medium heat until butter is melted.
- Add the onions, beef bouillon cubes, cayenne, pepper, and black pepper.
- Saute for 10 minutes, being sure to smash the bouillon cubes and mix the granules in with the onions.
- Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
- Remove from heat, and allow the onions to cool.
- Place the cream cheese, sour cream, and mayonnaise in a mixing bowl and beat together with a hand mixer.
- Add the onions and fold into the dip base until onions are incorporated.
Nutrition Facts : Calories 307 kcal, Carbohydrate 14 g, Protein 15 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 78 mg, Sodium 636 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PARMESAN CHICKEN TENDERS WITH ONION DIP
These are great to have while watching football. The preparation time for the onion dip is 15 minutes with a 30-minute cook time. The onion dip makes about 2 cups. You can prepare it ahead of time if you like and serve it at room temperature. The preparation time for the chicken tenders is 15 minutes prep time and 15 minutes cook time. I have combined these times for the preparation and cook time in the recipe. Of course, you can just make the chicken tenders without the dip.
Provided by CookingONTheSide
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the flour, salt, and pepper in a shallow bowl.
- Beat the eggs with 1 tablespoon of water in another shallow bowl.
- Combine the breadcrumbs and Parmesan in another shallow bowl.
- Dredge the chicken tenders on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook the chicken tenders on medium-low heat for about 3 minutes on each side, until just cooked through.
- Don't crowd the pan.
- Add more butter and oil and cook the rest of the chicken tenders.
- You can keep the chicken tenders warm for about 15 minutes on a sheet pan in a preheated 200 degree oven.
- Serve with Onion Dip.
- Onion Dip directions:.
- Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (you will have about 3 cups of onions.)
- Heat the butter and oil in a large sauté pan over medium heat.
- Add the onions, cayenne, Wyler's beef bouillon granules, and pepper and sauté for 10 minutes.
- Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
- Allow the onions to cool.
- Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth.
- Add the onions and mix well.
- Taste for seasonings.
- Serve at room temperature as a dip with the Parmesan Chicken Tenders.
Nutrition Facts : Calories 654.3, Fat 35.7, SaturatedFat 14.4, Cholesterol 192, Sodium 1139.3, Carbohydrate 41.5, Fiber 2.3, Sugar 4.9, Protein 40.8
PARMESAN CHICKEN TENDERS
This is our family favorites. It is easy and quick to prepare. If all the ingredients are handy you can have these tenders in less than 20 minutes. I usually serve this with garlicky pasta or white rice. Try on top of green salad with your favorite vinaigrette. These are for both kids and grown-ups pleasing dish. Taste better when hot but still good cold, too.
Provided by asiaford1
Categories Chicken
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken tenders with salt and pepper slightly.
- In a shallow bowl combine eggs, milk, and mustard. Dump the tenders and coat them well.
- Another shallow bowl combine breadcrumbs and parmesan cheese.
- Pick up each tenders and coat with crumb mixtures.
- Heat larger non stick skillet on medium heat. Add olive oil.
- Saute the tenders 2-3 minutes each side until they are golden brown and crispy.
Nutrition Facts : Calories 559.6, Fat 26, SaturatedFat 6.7, Cholesterol 355.4, Sodium 690.5, Carbohydrate 11.6, Fiber 0.8, Sugar 1.4, Protein 65.9
PARMESAN AND PANKO CHICKEN TENDERS
Flavorful and easy to make, these delicious delicacies are sure to be a hit with even picky eaters. Great as a family meal with a salad and/or sliced apples or as an appetizer with dipping sauces (we use ranch or light mustard)-either way, they'll be asking for more. I tried these at a holiday party, and came up with my own version. Simple, but they don't look or taste it.
Provided by Janet
Categories Chicken Tenders
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Beat egg in a pie plate with water. Combine panko and Parmesan cheese in a separate dish.
- Dip each chicken tender into the egg mixture, then into the panko mixture and cover until well coated.
- Heat oil in a large skillet over medium heat. Add tenders and fry until light brown, about 3 minutes per side. Continue to fry, flipping occasionally, until golden on the outside, about 12 more minutes. Cut one open to make sure juices are running clear and chicken is no longer pink on the inside.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 13.1 g, Cholesterol 104.1 mg, Fat 7.1 g, Protein 30.1 g, SaturatedFat 2.3 g, Sodium 227.7 mg, Sugar 0.1 g
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