Pan fried chicken parmesan tenders are crispy on the outside but tender on the inside. In just 10 minutes you can make the best chicken fingers around. No more fast food on those busy weeknights.
Sometimes I forget that making simple food at home is so much better than fast food and it really takes almost no time. You just have to do a little planning to have the ingredients on hand. For super yummy chicken parmesan tenders, you only need a few pantry staples and chicken.
This recipe is so simple and start to finish can be made in 10 minutes. Top it off with some special sauce, or some homemade peach salsa.
These are so light and crispy, and tender enough to cut with a fork. Plus you know exactly what you are eating. If you love these flavors, then You’ll love my baked parmesan chicken wings.
Why you’ll love it
- Chicken tenders that taste som much better than fast food in just 10 minutes!
- Both kids and adults will agree this is a favorite weeknight meal.
- These taste great, are simple to pair with a delicious sauce or there’s nothing wrong with catsup or ranch dressing for dipping.
- Chicken is always affordable and available.
What you’ll need to make a quick and easy weeknight dinner
- Chicken tenders – or you can use chicken breasts and cut them into strips.
- Panko bread crumbs – these are just miraculous when you want want a crispy coating.
- Parmesan cheese – It adds a great flavor.
- Butter, flour, milk, eggs and olive oil
What are chicken tenders
A chicken will have two tenderloins or tenders that are smaller pieces of meat on the underside of the breast. They taste the same as the breast and can be sold as tenderloins. You can cut the chicken breast into smaller strips if you prefer over buying chicken tenders.
How do you make chicken parmesan tenders
Step 1:
Start with chicken tenders or you can use chicken breasts cut into smaller strips. Try to have your strips all the same thickness so that they cook evenly. Pat the chicken dry, dip it in flour, then egg wash and then a mixture of panko crumbs combined with finely grated parmesan cheese. If the parmesan is not finely grated, it won’t stick to the chicken as easily.
Step 2:
Heat a little butter and olive oil in a large skillet and add the chicken, cooking about 2 minutes per side until they are perfectly crunchy and tender. If you aren’t sure if they are cooked through use a meat thermometer which should read 165º.
Pro tip: If you are making more than what you can fit in one skillet, wipe out the skillet between batches and start with fresh butter and oil. If you don’t, the second batch can taste a little burned.
Recipe Notes
- Add a teaspoon of garlic powder and dried rosemary to the panko breadcrumbs for additional flavor
- These are so tasty, that you don’t even need dipping sauce. If you’re a sauce family, then you could try the special sauce I use for burgers which is mayonnaise based, or this honey BBQ sauce from Cookies and Cups sounds yummy.
- If you want to make a simple chicken sandwich, you can add them to these perfect sized challah rolls to add to dinner, much like a Chick-fil-A sandwich.
What to serve with chicken fingers
- Enjoy a broccoli salad with a yogurt dressing to go with your chicken.
- Prepare a veggie pack with a variety of veggies you have on hand.
- A crunchy and slightly sweet peach coleslaw goes great with crispy chicken.
- Biscuits will round out any meal.
FAQs and tips
If you need to change out the eggs, buttermilk is a good substitute.
Chicken tenderloins are part of the chicken breast, located on the bottom. They taste the same, but some say they are more tender then the breast.
Yes, chicken tenders are easy to reheat. Place in a 350º oven until warmed through, about 5-10 minutes.
Chicken tenders and chicken fingers are the same thing, smaller strips of chicken either deep fried, sautéd or baked.
More QUICK and EASY dinner recipes
Chicken Parmesan Tenders
Ingredients
- 1 lb chicken tenders
- 1 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup finely grated parmesan cheese
- salt and pepper
- 2-3 tablespoons butter
- 1-2 tablespoons olive oil
Instructions
- Pat chicken dry and salt and pepper both sides. If you are using chicken breasts, pound them to make them thin and the same thickness.
- Set out 3 cake pans or something equivalent. In the first one place flour and salt and pepper. In the second one place 2 eggs whisked together. In the third, place panko and parmesan mixed together.
- Bring a large skillet to medium high heat, then add butter and oil and heat until butter melts. Dip chicken first in flour, then egg, then panko mixture and place in skillet. Cook until golden brown and turn. It will take between 2-3 minutes per side depending on the thickness of the chicken.
- Test the chicken to make sure it is no longer pink and remove to a wire rack.
- If you are making more chicken than will fit in the pan, wipe out pan between batches and start with fresh butter and oil. Keep warm on a rack placed on a baking sheet in the oven on low heat.
Barbara’s Tips + Notes
- Add a teaspoon of garlic powder and dried rosemary to the panko breadcrumbs for additional flavor.
- The chicken should register 165º with a meat thermometer.
- These are so tasty, that you don’t even need dipping sauce. If you’re a sauce family, then you could try the special sauce I use for burgers which is mayonnaise based, or this honey BBQ sauce from Cookies and Cups sounds yummy.
- If you want to make a simple chicken sandwich, you can add them to these perfect sized challah rolls to add to dinner, much like a Chick-fil-A sandwich.
Nutrition
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The recipe is ass backwards on the front page. Your step 1 is dip in eggs as the first step, then dip in the flour.
Thanks for catching that, I have rearranged the photos so they are now in the correct order.