Crispy Baked Parmesan Chicken Tenders Food

CRISPY BAKED PARMESAN CHICKEN TENDERS

Steps:

• Preheat oven to 425 degrees. Line a cookie sheet with a wire rack. Spray with nonstick cooking spray.Add flour, 1/4 tsp salt and 1/4 tsp pepper to a small bowl. Add eggs, heavy cream, vinegar and dijon mustard to a small bowl.Add Italian breadcrumbs, panko, parmesan cheese, paprika, onion powder and garlic powder to another small bowl.
• Sprinkle chicken with salt and pepper on both sides.
• Starting with the flour and ending with breadcrumbs, dip the chicken into the flour, egg and Parmesan breadcrumbs.Place the chicken tenders on the prepared baking sheet. Spray the chicken tenders with nonstick cooking spray. (This will help the chicken tenders get a golden brown color to them).
• Bake for 15-18 minutes or until an internal thermometer reaches 165 degrees.Serve immediately with your favorite dipping sauces!

PARMESAN CHICKEN TENDERS

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.

CRISPY PARMESAN CHICKEN TENDERS

Steps:

• Combine flour with garlic powder & pepper in a bowl.
• Crack eggs and beat till throughly combined in a seperate bowl.
• Combine parmesan cheese and crushed crackers in a third bowl.
• Start by coating the chicken pieces in flour, then dip in egg wash and then dip into cracker mix.
• Set coated chicken onto a plate. When finished coating all the chicken, put the plate in the fridge for at least 30 minutes to let the coating "set-up".
• In a large fry pan, heat 1/2" of oil to medium high heat (I don't use a thermometer but I'm guessing 350 degrees).
• Pan fry in small batches till golden brown on all sides - depending on size of your tenders, 5-6 minutes per side.
• Remove to a paper towel lined plate till all the chicken is done.
• We served it with pasta and spaghetti sauce but i'm guessing it would go with about anything.

CRISPY PARMESAN-RANCH CHICKEN BREASTS (STRIPS OR TENDERS)

Steps:

• Grease a 13 x 9-inch baking dish.
• Set oven to 350 degrees F.
• In a shallow dish mix together the cornflake crumbs with Parmesan cheese, garlic powder (if using) black pepper and dry ranch dressing mix.
• Place the melted butter in a shallow dish.
• Coat the chicken breast or strips into the melted butter, then roll into the cornflake mixture.
• Place in prepared baking dish.
• Bake uncovered for about 30 minutes or until the chicken is cooked through (strips or tenders or chicken strips might take less time).

PARMESAN CHICKEN TENDERS

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.