Lemon Garlic Parmesan Chicken Tenders
Ingredients:
1 lb chicken tenders (or boneless, skinless chicken breasts cut into strips)
½ cup grated Parmesan cheese
1 cup panko breadcrumbs (or regular breadcrumbs)
1 tablespoon lemon zest (from 1 large lemon)
1 tablespoon fresh parsley, chopped
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
2 eggs, beaten
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons olive oil (for frying or to brush for baking)
Instructions:
Step 1: Prepare the Chicken
In a shallow bowl, mix the panko breadcrumbs, Parmesan cheese, lemon zest, garlic powder, onion powder, paprika, salt, black pepper, and parsley.
In another shallow bowl, whisk the eggs with lemon juice and minced garlic.
Step 2: Coat the Chicken
Dip each chicken tender into the egg mixture, ensuring it’s well coated.
Then dredge the chicken in the breadcrumb mixture, pressing gently to ensure the coating sticks.
Step 3: Cook the Chicken (Two Options)
Option 1: Pan Frying
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add the breaded chicken tenders in batches, cooking for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
Remove and place on a paper towel-lined plate to absorb any excess oil.
Option 2: Baking
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or foil and lightly grease it.
Place the coated chicken tenders on the baking sheet and lightly brush the tops with olive oil.
Bake for 15-20 minutes, flipping halfway through, until golden and crispy, and the chicken is fully cooked.
Step 4: Serve
Once cooked, remove the chicken tenders and garnish with extra lemon zest and fresh parsley if desired.
Serve hot with your favorite dipping sauce, such as ranch, marinara, or honey mustard.