Chicken is not my favorite meat. I much prefer beef and lamb. Pork is good too. I just find that poultry meat tends to be on the bland side, with the notable exception of chicken wings (yum).
So when I do make chicken, I make sure to season it well. Chicken tenders are wonderful, because the coating is delicious, and the frying adds so much flavor, and also helps the meat remain juicy. When I stopped using breadcrumbs to coat chicken tenders, I experimented with several alternatives, including almond flour chicken tenders and pork rind crusted chicken tenders. Both are very good.
These chicken tenders are coated with Parmesan cheese. Golden, crisp and very flavorful, grated Parmesan cheese makes an especially flavorful crust for these delicious, low-carb chicken tenders.
- 1½ lb. raw chicken tenders (about 12 pieces)
- 3 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1 cup grated parmesan cheese
- 1 tablespoon olive oil
- Place the chicken tenders between two layers of wax paper and pound them ⅛-inch-thin.
- Brush both sides of the chicken pieces with mustard, and sprinkle with garlic powder and cayenne.
- Place the Parmesan in a shallow bowl. Dip the chicken pieces, one by one, into the Parmesan and press to coat.
- Heat a nonstick double-burner griddle (or two large nonstick skillets) over medium-high heat, about 2 minutes. Brush with olive oil. Fry the chicken tenders until browned, about 3 minutes on each side.