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Parmesan Lemon Chicken Tenders

Parmesan Chicken Tenders
A Family-Favorite. An Easy and Super Tasty Chicken Recipe

Parmesan Lemon Chicken Tenders

Prep Level: Medium

Serves 4-6


  • 2 lbs chicken tenders

  • ¾ cup all-purpose flour, seasoned with ¼ teaspoon each: salt and pepper

  • 2 eggs, lightly beaten and seasoned with ½ teaspoon each: salt and pepper

  • 1 cup breadcrumbs

  • 1 cup panko breadcrumbs (if you don’t have panko crumbs, use 2 cups of regular breadcrumbs instead)

  • ½ cup scallions, finely chopped

  • ½ cup parsley, finely chopped

  • ½ cup finely grated Parmigiana or Pecorino Romano cheese

  • 3 - 4 large lemons (rind of the lemon only, and grated using a microplane grater)

  • ½ up to 1 cup cooking oil of choice (I like avocado oil)

How To:

Get your dredging station ready. In a medium to large non-stick frying pan, heat ½ cup oil on medium-high. Put the flour in a shallow bowl. In another shallow bowl, place the beaten and seasoned eggs. In a third, and deeper bowl, add the rest of the dry ingredients and mix with a spoon, or fork, till everything is blended. Start dredging the tenders by placing the chicken in to get coated in the flour first. Shake any excess flour from the chicken. Place the chicken in the eggs next. Drip off any excess egg and place in the bowl with the breadcrumbs. Lightly pat the breadcrumbs to the tenders. Fry in two batches. Fry the tenders for 4 minutes and then gently turn them to cook the other side for another 3 - 4 minutes. Top the cooking oil (should cook in ¼ inch or so of oil) if need be, before you fry the second batch. The tenders can also be cooked ahead of time and then crisped up slightly in an oven. Enjoy!

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