It's been awhile since I posted a meal. I had a baby boy named Evan 16 months ago and life has been crazy!! He is amazing and exhausting all at the same time.
This recipe for Parm Panko Chicken Tenders came about because I was trying to get Evan to eat more protein. I figured what was better than chicken tenders. I wanted to make them baked instead of fried. The panko really helps to get them crispy without having to fry or use any oil. Plus he loves cheese so that was an easy add.
I make a big batch of them then freeze half. To reheat them, I use the toaster oven. My advice is to cook them to 165 exactly. That way they won't be dry when you reheat them.
Because they freeze so well, this would work as an awesome freezer meal. Just bring a salad and a side and you are all set.
Parm Panko Chicken Tenders
1lb chicken breast or tenders (I personally use breasts and cut them up. Way less expensive)
1/4 cup all purpose flour
1 cup panko bread crumbs
1/4 cup grated parm (I used green can, but you can use fresh shredded too)
1 tablespoon water
garlic/onion salt(I get one from Trader Joe's that rocks!)
Preheat over to 425 degrees. Line a baking sheet with foil. Spray a cooling rack with cooking spray and put on top. By cooking the tenders on a cooling rack, you don't have to flip them and they get crispy on both sides.
Make your breading assembly line in this order.
1. Chicken cut into tender strips
2. All Purpose flour seasoned with garlic/onion salt and pepper
3. Egg beaten with 1 tablespoon of water
4. Panko mixed with parm
|Breading assembly line|
|Ready to bake|