This Crispy Parmesan Panko Chicken Tenders recipe is a real weeknight savior! It can be made in about 25 minutes and are a sure bet with kids. It’s really easy and fast to make, honestly no nees to buy it. I have never been a big fan of chicken nuggets that you buy at the store or order in restaurants. Even when I was a kid I thought the meat looked funny, greasy, chewy, and I was always afraid I woul bite into something weird!!! Let me tell you there is no comparison between that and these panko crusted chicken tenders. Well, I can stand here and pretend that I make them just for my daughter Chloé but I have to admit it, I love these as much as she does! The mix of parmesan and panko for the crust really makes them special and gives them a real crunch. I like to serve them with a simple honey Dijon dipping sauce.
Crispy Parmesan Panko Chicken Tenders
Prep time
Cook time
Total time
Author: Valerie's Keepers
Serves: 4 portions
Ingredients
- Chicken Tenders
- ½ cup all-purpose flour
- 2 eggs
- 1½ cups panko (Japanese bread crumbs)
- ¾ cup grated parmesan cheese
- 1 lb chicken breast, cut into 1-inch strips
- ¼ cup vegetable oil
- Honey Dijon Dipping Sauce
- ⅓ cup honey
- ⅓ cup Dijon mustard
Instructions
- Chicken Tenders
- Pour flour into a shallow dish.
- In a medium bowl, beat eggs.
- In another shallow dish, stir panko with Parmesan.
- Sprinkle chicken strips with salt and pepper.
- Dip chicken strips one at a time into flour, shaking off excess; then dip into eggs. Dredge in panko mixture, pressing to adhere.
- Heat oil in a large nonstick skillet over medium-high heat. Add half of chicken; cook 3 to 4 minutes on each side or until browned and done. Repeat with the remaining strips. Transfer chicken to a paper towel lined plate to drain.
- Honey Dijon Dipping Sauce
- In a small bowl, mix well honey and mustard.
If you’re always looking for quick weeknight chicken recipes, try my Easy Chicken Piccata!
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