Serious Eats: Recipes

Dinner Tonight: Parmesan Chicken Tenders

Maybe I'm the last one to figure this out, but the name "chicken tender" originally referred to the "tenderloin" of the chicken, a little piece of exceedingly tender meat attached to the breast. Someone smart down the line realized you could bread and fry them, and it tasted pretty good. Of course, I'll always have a soft spot for chicken tenders—the question is how to upgrade them from the mysterious ground, breaded meat of certain fast food chains to something made in a home kitchen.

This recipe from Everyday Food magazine makes chicken tenders healthier by baking them at high heat instead of frying them in oil. Using Japanese panko breadcrumbs mixed with Parmesan (airy and flakier) ensures that despite the baking method, they still have a decent crunch. Sure, baking isn't as delicious as frying, but the process is much easier for a quick dinner, and beats the frozen option by a mile.

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