Side Pannel
Parmesan Crusted Chicken Tenders
Parmesan Crusted Chicken Tenders
- Recipe Submitted by maryjosh on 04/09/2018
Ingredients List
- FOR THE PARMESAN-CRUSTED CHICKEN TENDERS
- 1 pound chicken breast tenderloins
- 1/2- cup panko bread crumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/4- cup grated Parmesan cheese
- 4 egg whites
- 4 teaspoons extra virgin olive oil
- FOR THE BUTTERMILK RANCH DRESSING
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4- cup low fat buttermilk
- 1 tablespoon finely chopped fresh dill
- 1-1/2 teaspoons white wine vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Directions
Preheat oven to 400F.
Set a wire rack over a large rimmed baking sheet and spray the rack with nonstick cooking spray; set aside.
In a small shallow bowl, combine bread crumbs, garlic powder, onion powder, salt, pepper, and Parmesan; mix to combine.
In a separate bowl, beat the egg whites.
Dredge each tender first in the egg whites, then in the bread crumbs, pressing to coat.
Put the coated tenders on a plate as you go, repeating the process until all the tenders are coated.
In a 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
Add half the tenders and cook until golden brown on all sides; about 3 minutes per side.
Transfer chicken tenders to previously prepared wire rack.
Add the remaining 2 teaspoons of oil to the skillet, and repeat the cooking process with the remaining tenders.
Transfer the remaining chicken tenders to the prepared wire rack.
Bake for 8 to 10 minutes, or until tenders are golden brown and cooked through.
In the meantime, prepare the Buttermilk Ranch Dressing.
In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, dill, vinegar, garlic powder, salt, and pepper.
Cover and refrigerate until ready to use. You can keep it in the fridge for up to 5 days.
Serve chicken tenders immediately with a side of the prepared ranch dressing.
Set a wire rack over a large rimmed baking sheet and spray the rack with nonstick cooking spray; set aside.
In a small shallow bowl, combine bread crumbs, garlic powder, onion powder, salt, pepper, and Parmesan; mix to combine.
In a separate bowl, beat the egg whites.
Dredge each tender first in the egg whites, then in the bread crumbs, pressing to coat.
Put the coated tenders on a plate as you go, repeating the process until all the tenders are coated.
In a 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
Add half the tenders and cook until golden brown on all sides; about 3 minutes per side.
Transfer chicken tenders to previously prepared wire rack.
Add the remaining 2 teaspoons of oil to the skillet, and repeat the cooking process with the remaining tenders.
Transfer the remaining chicken tenders to the prepared wire rack.
Bake for 8 to 10 minutes, or until tenders are golden brown and cooked through.
In the meantime, prepare the Buttermilk Ranch Dressing.
In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, dill, vinegar, garlic powder, salt, and pepper.
Cover and refrigerate until ready to use. You can keep it in the fridge for up to 5 days.
Serve chicken tenders immediately with a side of the prepared ranch dressing.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
