These Parmesan chicken tenders are delightful. The savory Parmesan coating creates a golden exterior while keeping the chicken juicy and tender inside.
Chicken tenders are always a win at the dinner table, but I love finding ways to make them a little more exciting. These Parmesan chicken tenders are crispy, flavorful, and incredibly simple to prepare, making them perfect for busy weeknights.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Raw chicken tenders: 1.5 pounds or about 12 pieces.
- Mustard: I use Dijon mustard, which is creamier and less vinegary than yellow mustard. You can use mayonnaise (or sriracha mayo) instead of mustard.
- Grated Parmesan cheese: Make sure it's finely grated and not coarsely shredded.
- Olive oil: I use extra-virgin olive oil. You can use avocado oil, ghee, or duck fat instead.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Pound the chicken pieces thin with a meat pounder to help them cook evenly. Brush them with Dijon mustard and sprinkle them with spices. Dip the chicken pieces in the Parmesan, gently pressing to help it adhere.
Fry them in olive oil on both sides until golden.
Serve immediately. Look how juicy they are!
Tonight will be the second time I've made this recipe. It's very easy and delicious! My husband loved it.
Anita
Read more comments
Tonight will be the second time I've made this recipe. It's very easy and delicious! My husband loved it.Recipe Tips
- The main challenge with this recipe is that grated Parmesan doesn't adhere to the chicken as well as traditional coatings such as breadcrumbs. The finer the cheese is grated and the drier it is, the better it will adhere.
- Make sure you use a good nonstick skillet. If your nonstick skillet is five years old and scratched, the coating might stick to it and come off.
- There's no need to add salt. The cheese and mustard add plenty of saltiness.
Recipe FAQs
Yes, although they won't be as good as fried. Arrange them on heatproof parchment paper and bake them in a 400°F oven for 10 minutes per side, then check to see if they are done.
You can add ½ cup of breadcrumbs if you're OK with the added carbs and gluten, but they're not necessary. Although Parmesan coating by itself is a bit more fragile than one that also contains breadcrumbs, it works, especially if you use dry, finely grated cheese.
That's not recommended, as the coating could stick. Please use a good nonstick skillet.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. The coating tends to lose its crispness, so it's best to reheat them uncovered in a 350°F oven to regain some of that crispness.
The leftovers are also delicious cold, and since I don't like the taste of reheated chicken, that's my favorite way of enjoying them.
Serving Suggestions
Cooking these tenders requires undivided attention, so I like to add a simple side dish I can make ahead, which is usually one of the following salads:
Recipe Card
Easy Parmesan Chicken Tenders
Video
Ingredients
- 1 ½ pounds raw chicken tenders - about 12 pieces
- 3 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1 cup Parmesan cheese - grated; not shredded
- 1 tablespoon olive oil
Instructions
- Place the chicken tenders between two layers of wax paper and pound them to ⅛-inch thickness.1 ½ pounds raw chicken tenders
- Brush both sides of the chicken pieces with mustard and sprinkle them with garlic powder and cayenne.3 tablespoons Dijon mustard, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper
- Place the Parmesan in a shallow bowl. Dip the chicken pieces, one by one, into the parmesan and press to coat.1 cup Parmesan cheese
- Heat a nonstick double-burner griddle or two large nonstick skillets over medium heat for about 2 minutes. Brush with olive oil. Fry the chicken tenders until browned and cooked through (the internal temperature should reach 165ºF), about 3 minutes per side. Use two wide spatulas to flip them, not tongs - this will ensure the parmesan coating stays intact.1 tablespoon olive oil
- Serve immediately.
Notes
- If working in batches, keep the cooked chicken tenders in a 170°F oven while you cook more batches.
- The main challenge with this recipe is that grated Parmesan doesn't adhere to the chicken as well as traditional coatings do. The finer the cheese is grated and the drier it is, the better it will adhere.
- To my palate, there's no need to add salt - the cheese and mustard add plenty of saltiness. However, seasonings are guidelines, so please adjust to taste.
- Make sure you use a good nonstick skillet. If your nonstick skillet is five years old and scratched, the coating might stick to it and come off.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. The coating tends to lose its crispness, so it's best to reheat them uncovered in a 350°F oven to regain some of that crispness. The leftovers are also delicious cold, and since I don't like the taste of reheated chicken, that's my favorite way of enjoying them.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Faith says
This recipe was great!
Vered DeLeeuw says
Glad you liked it, Faith! Thank you very much for the review.
Brett Horst says
Any way to get the nutritional/carb/calorie information on these recipes???
Vered DeLeeuw says
Hey Brett
The nutrition info appears in the recipe card.
Debra Russell says
2 questions - would the parm stick better if they're dipped in egg?
How do they freeze? I'm disabled and live alone, so I cook big batches and freeze for future meals.
Vered DeLeeuw says
Hi Debra,
1. Not necessarily. I haven't seen a difference between using mustard (or mayo) vs. eggs.
2. Yes, you can cool them completely and freeze them in a single layer in freezer bags. Or use freezer-safe containers and separate layers with wax paper.
Anita says
Tonight will be the second time I’ve made this recipe. It’s very easy and delicious! My husband loved it.
Vered DeLeeuw says
I'm so glad you and your husband like this recipe, Anita!
Veronica says
Made this tonight and it turned out great. Flipping the tenders (only once per side) with a spatula rather than turning with tongs helped me to keep the parmesan coating intact. Came out nice and crispy, too. Very easy recipe. Thanks!!
Vered DeLeeuw says
I'm glad you enjoyed this recipe, Veronica! Thank you for the tip about using a spatula. I'll go ahead and add it to the recipe.
Janna DeBella says
We have made this recipe twice. The first time with tenders, and the second time with cutlets. Both times it was a huge hit at our house. Thank you!
Vered DeLeeuw says
You're very welcome, Janna! I'm so glad you enjoyed this recipe.
Charlotte DuJardin says
These turned out perfect! Tasty with a crunch very close to the real thing.
Vered DeLeeuw says
Yay! I'm so glad you liked these chicken tenders, Charlotte. Thank you for taking the time to leave a comment.