Hello + Happy Tuesday! It’s been a while but I am excited to share a recipe with you today! I’m a big of fan of Cane’s chicken + fry sauce but since that’s at least an hour drive to the nearest fast food chain, I decided to try and mimic a similar recipe that I could easily whip up at home.
I was a bit skeptical trying this recipe because the chicken strips are coated in grated Parmesan cheese and I have been developing a weird intolerance to dairy products lately but I decided to take my chances and try it.
Like I mentioned, I was craving fry sauce (Cane's or Freddie’s or Braums — I’m not picky LOL) and I tried a recipe out to go with these chicken strips but it wasn't exactly right — otherwise I'd share that recipe too! It was a bit too mayo-y for my liking but I'm not the biggest fan of real mayonnaise.
- Lower carb (you know I don’t count carbs but I know some of my close friends aim for a lower carb diet!)
- Re-heats well
- Cowboy approved
You know it’s a homerun when JF says, “who knew healthy could taste so good!” — I’ll take that as a win!
What you need
- 2 lbs chicken tenders
- 1/2 cup butter
- 1 cup grated parmesan cheese
- 2 tbsp parsley minced
- 1 tbsp dried oregano
- 1 tbsp paprika
- 1/2 tsp garlic salt (or 1 tsp garlic powder)
- 1/2 tsp cayenne pepper
- 1 tsp crushed red pepper flakes
- 1/2 tsp pepper
- Preheat oven to 350 degrees F.
- Melt butter in a shallow dish and set aside + then combine all dry ingredients in a mixing bowl
- I used a cooling rack to bake my chicken so they would be a bit crispier – if you don’t have a cooling rack, line a baking sheet with foil
- Dunk each chicken tender in butter then roll in seasoning mixture + place on cooling rack / prepared baking sheet.
- Bake for 20, remove from oven to flip each tender and then return to oven for additional 10 minutes (or until chicken is cooked through)
pin for later
Give this recipe a try and let me know what you think!
Editors Note: I adapted this recipe from The Chunky Chef!