Parmesan Chicken Tenders

Parmesan Chicken Tenders

Serves 10
Transform a rainy day into a delicious project by making and freezing a batch of these chicken tenders for later use. Once prepped, this quick and easy, kid-approved dish cooks up effortlessly in a frying pan, oven, or air fryer. Classic 3-step breading, coupled with the magic of parmesan cheese, delivers unbeatable flavor and crispiness to the outer crust.

Ingredients

  • 2 pounds boneless skinless chicken thighs (cut into 1-inch wide strips (see Cook’s Tips))
  • 2 teaspoons kosher salt (divided use)
  • 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 teaspoon pepper
  • 6 large eggs (beaten)
  • 12 ounces fresh grated parmesan cheese (see Cook’s Tips)
  • 12 ounces fresh shredded parmesan cheese
  • 8 ounces panko (japanese breadcrumbs)

Directions

  1. Line a sheet pan with parchment paper and set aside. Set up 3 shallow dishes for the breading process.
  2. In the first dish, whisk together flour, garlic powder, onion powder, pepper, and 1/2 teaspoon kosher salt.
  3. In the second dish, beat eggs well.
  4. In the third dish, mix both types of parmesan and breadcrumbs.
  5. Liberally sprinkle salt on both sides of chicken strips (about 1 1/2 teaspoons salt total).
  6. Using the wet-hand, dry-hand method (see Cook's Tips), work with a few pieces of chicken at a time. Dredge both sides of chicken in the seasoned flour and shake off excess. Next, dip in egg and allow excess to drip off. Finally, dredge in the parmesan mixture. Arrange coated chicken pieces in a single layer on prepared sheet pan. Repeat until all chicken is breaded.
  7. The chicken can now be cooked or frozen directly on the pan. Once frozen solid, transfer chicken strips to a freezer bag and store in the freezer (note: no need to defrost before cooking). To serve, select one of the following cooking methods. Chicken is done when the internal temperature taken with a probe thermometer through its side reads 165°F. Cook times provided are for cooking direct from frozen; shorten the cook time if cooking from thawed.
  8. To air-fry: Place in an air fryer in a single layer. Spray lightly with oil. Bake at 375°F for 10 to 12 minutes. 
  9. To pan-fry: Heat a frying pan over medium heat. Add enough cooking oil to fully coat the bottom. Carefully add chicken to pan being careful of potential splatter. Cook 4 to 6 minutes per side.
  10. To bake: Preheat oven to 400°F. Arrange chicken in a single layer on a parchment-lined sheet pan. Spray lightly with oil. Bake for 25 to 30 minutes, flipping once halfway though.
  11. Serve with your favorite dipping sauce.

Cook Tips

Make sure you are using only fresh grated and shredded parmesan cheese for this recipe. The powdered stuff in the green can is not an appropriate substitution. You can find fresh grated and shredded parm in the cheese section.

Boneless skinless chicken thighs are ideal for fried chicken. They are juicier and more flavorful than chicken breasts and hold up well in a variety of cooking methods. Chicken breasts will work, but the result will be drier. Most thighs can be split lengthwise to create 2 perfectly sized pieces. Strive to have every piece the same approximate thickness so that they all cook at a similar rate.

The wet-hand, dry-hand method helps to keep dry breading from gumming up with wet eggs. Use the same hand for dredging chicken in the flour as in the breadcrumb mixture. Use the other hand for the middle step of dipping the chicken in the egg. It takes some discipline, but it’s a cleaner process and results in a light, even coating with no clumpy bits.

Nutrition

Amount Per Serving (based on 10 servings)
  • Calories: 620
  • Fat: 26.0 g
  • Saturated Fat: 12.0 g
  • Trans Fat: 0 g
  • Cholesterol: 235.0 mg
  • Sodium: 1570.0 mg
  • Carbohydrates: 39.0 g
  • Fiber: 2.0 g
  • Added Sugars: 2.0 g
  • Sugar: 2.0 g
  • Protein: 54.0 g