Easy Parmesan Chicken Tenders

Golden Parmesan chicken tenders are cooked in olive oil for a crispy finish and juicy interior. Simple, family-friendly, and delicious.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 341kcal

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.

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.