Recipe: Parmesan Chicken Tenders

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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.

Here are a few fry sauce recipes that I'd like to try in the future: Idaho Fry Sauce, Fry Sauce, CopyKat Cane's Sauce


The Details

  • Easy
  • 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


Directions

  • 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

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Give this recipe a try and let me know what you think! 

 

xx, Riss

Editors Note: I adapted this recipe from The Chunky Chef