Parmesan Chicken Tenders
Adults and children will both love these crunchy, moist and perfectly-seasoned chicken tenders. If you are lucky enough to have leftovers, they are great for lunch.
1 cup panko (Japanese-style breadcrumbs)
2 oz. parmesan cheese, grated (about ½ cup)
½ cup mayonnaise
1 Tbsp. Dijon mustard
1½ tsp. finely chopped fresh flat-leaf parsley
1 tsp. kosher salt
1 tsp. black pepper
¼ tsp. smoked paprika
¼ tsp. garlic powder
¼ tsp. onion powder
1 lb. boneless skinless chicken tenders (about 8)
- 1.Preheat oven to 425°. Stir together panko and parmesan in a shallow dish. Stir together mayonnaise, mustard, parsley, salt, pepper, paprika, garlic powder and onion powder in a separate shallow dish.
- Insert a rack in a large-rimmed baking sheet; spray with cooking spray. Coat chicken tenders in mayonnaise mixture; gently roll in panko mixture, pressing to adhere. Place coated tenders on rack. Spray tenders with cooking spray.
- Bake chicken until cooked through and golden, about 15 minutes.
Recipe by Ayesha Curry in People Magazine 2019