Parmesan Crusted Chicken Tenders
January 19, 2010
I don’t remember where or when I originally found the chicken tenders recipe that I have made in the past, the only difference in this recipe is the addition of eggs (beaten), and that also, it suggests to bake it in the oven with butter drizzled over it. I prefer to pan-fry mine in a nonstick pan with corn oil. When I first started making these chicken tenders, I was using dijon mustard instead of the spicy brown mustard. My husband asked me to change it up with the spicy brown (he is not a big fan of mustard with wine), and I have to say he converted me. The spicy brown gives it a nice kick, as apposed to the dijon, that is maybe a little more sweet. Depending on how much time I have and whether or not I have stale bread on hand, I prefer to make my own breadcrumbs that I season with a little salt and pepper. This recipe came from the back of a Danish Creamery butter coupon. Please enjoy!
For different versions of chicken tenders, click here.
- 6 tbsp. corn oil
- ½ tsp. red pepper flakes
- 2 eggs
- 2 tbsp. spicy brown mustard
- ¾ cup breadcrumbs
- 1 cup freshly grated parmesan cheese
- ¾ tsp. Italian seasoning
- 1 – 1 ½ lb. boneless skinless chicken tenders
Preheat oven to 300 degrees. Into a shallow bowl whisk eggs, spicy brown mustard, and red pepper flakes. Place chicken tenders into egg mixture and combine to coat thoroughly. In another shallow bowl, combine breadcrumbs, parmesan cheese, and Italian seasoning. Remove the chicken tenders from the egg mixture, and dredge them into the breadcrumb mixture, coating thoroughly, setting aside on a separate plate. In a large nonstick pan, pour in your corn oil, heating your pan to medium heat. (if the pan is too hot, the cheese will stick). Working in batches, cook your chicken to a nice golden brown on the outside. Remove to a separate plate, keeping warm in the oven, until all tenders are cooked.
Total time: 60 minutes
Serves: 4
Related posts:
- Buttermilk Marinated Chicken Tenders
- Parmesan Crusted Chicken with Sage Butter Sauce
- Almond-Crusted Chicken
