It’s an easy recipe, too, ready in about 30 minutes, making it appropriate for a quick weeknight meal. As a mom, I often make chicken tenders. After all, most kids love them. As a parent, you quickly learn that the best strategy is to find recipes that both the kids and grownups will appreciate. That’s why I like these keto parmesan chicken tenders. They are easy to make, and everyone enjoys them - even The Picky Eater. And for us, her parents, the parmesan coating makes things a bit more interesting in terms of flavor.
Ingredients
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. The coating tends to lose its crispness, so it’s best to reheat them in a 350°F oven to regain some of that crispness. But the microwave works too if you’re in a hurry.
Raw chicken tenders: 1.5 pounds or about 12 pieces. Mustard: I use Dijon mustard, which is creamier and less vinegary than yellow mustard. Spices: I use garlic powder and cayenne pepper. Grated parmesan cheese: Make sure it’s finely grated and not coarsely shredded. The finer it is, the better it will adhere to the chicken pieces. Olive oil: I use extra-virgin olive oil to fry the tenders.
You start by pounding the chicken pieces thin with a meat pounder. This helps them cook more evenly and prevents the unfortunate situation of a burnt outside and an undercooked inside.
Dip the chicken pieces in the parmesan, gently pressing to help it adhere.
Serve immediately. Look how juicy they are!
I like to serve them with a side of green vegetables such as roasted Brussels sprouts, and with baked fries like zucchini fries or jicama fries.
When I feel like making things truly easy for myself, I serve them with a salad like arugula salad, coleslaw, cherry tomato salad, or cucumber vinegar salad.
Recipe Card
