Crispy, cheesy, and impossibly juicy — these Parmesan-crusted chicken tenders are what fast food wishes it could be. The Parmesan-panko crust shatters on the bite to reveal tender, perfectly cooked chicken.
Fresh Parmesan is worth it here — the pre-shredded kind has anti-caking agents that prevent proper melting. For extra crunch, toast the panko in a dry skillet for 3 minutes before breading.
Scaling: To double: cook in two batches, keep first batch warm in 200°F oven. To halve: use 1/2 lb tenders, halve all breading.
| Calories | 340 cal |
| Protein | 38g g |
| Carbohydrates | 20g g |
| Total Fat | 14g g |
| Dietary Fiber | 1g g |
| Sugars | 1g g |
| Sodium | 620mg mg |