This panko parmesan chicken is a perfect weeknight dish. Many years ago, when the kids were younger, they would call this dinner “homemade chicken nuggets.” Whatever it takes to get them to eat is fine by me. Don’t be intimidated by the process here because it’s actually very simple and you are going to love how delicious and crunchy these chicken tenders are. One of the things that we love best about this recipe is how versatile it is too. This chicken pairs so beautifully with so many different side dishes and salads and is also fantastic with a variety of dipping sauces like marinara, honey mustard, pesto or yogurt ranch. The other great news is that there’s very few ingredients. All you need are some organic chicken tenders, panko breadcrumbs, grated parmesan, eggs, flour, and a good high heat cooking oil like canola or avocado oil. Easy enough?
Start by placing the chicken tenders between a couple pieces of wax paper or saran wrap and use a meat mallet to pound them thin. Then set aside and season with a little salt and pepper. Mix the panko breadcrumbs and parmesan together on a plate. Then beat the eggs in a shallow bowl, and place the flour onto another plate and get ready to move down the assemble line.
Working one piece at a time, dredge the chicken in the flour, then dip into the egg wash, then cover with panko and set aside until all pieces of chicken are completed.
Heat the oil in a large saute pan and cook chicken about 4 minutes on each side or until a nice golden brown.
Transfer the chicken pieces to a cooling rack to drain then serve them up with your favorite side and dipping sauce!
- 1.25 lb package of organic chicken tenders, trimmed
- 1 C panko breadcrumbs
- ⅓ C finely grated parmesan cheese
- ½ C flour
- 2 eggs, beaten
- S&P
- ⅓ C cooking oil (avocado oil, canola oil - a high heat cooking oil)
- Place chicken in between two sheets of wax paper. With a kitchen mallet, pound chicken until slightly flattened. Line chicken on a piece of wax paper.. Season both sides of chicken with S&P.
- Place panko breadcrumbs and grated parmesan on a plate and mix with a fork. In a shallow bowl crack 2 eggs and beat together with fork. Spread flower out evenly on a separate plate.
- Dredge both sides of chicken through flour. Transfer to egg wash and cover both sides, lastly dredge both sides in panko mixture. Place chicken back on wax paper. Repeat until all of the chicken is coated.
- Heat cooking oil in a large sauté pan. Add chicken and cook approx 4 minutes per side or until golden brown. Transfer to a cookie rack to drain oil.
- Serve on it's own or with a dipping sauce such as pesto or a yogurt ranch.
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