These parmesan chicken tenders from Cooking Light are an awesome addition to lunch boxes, especially for kids! Lean chicken breast is dredged in a buttermilk-egg mixture before being coated in Parmesan cheese and spices. This gives the chicken a finger-lickin’ good coating while keeping it moist in the oven. Serve with a side of roasted or steamed veggies and gobble them up for dinner.

Ingredients for servings

    Parmesan Chicken Tenders

  • 0.333333333 cup all-purpose flour

  • 3 tbsp fine-ground cornmeal

  • 0.25 cup Parmesan cheese finely grated

  • 0.5 tsp garlic powder

  • 0.5 tsp onion powder

  • 0.5 tsp black pepper

  • 0.25 tsp salt

  • 0.5 cup nonfat buttermilk

  • 1 large egg lightly beaten

  • 8 chicken breast tenders about 1.25 pounds

  • 1.5 tbsp canola oil

  • Cooking spray


  • Preheat oven to 425°F. Combine all-purpose flour, cornmeal, parmesan cheese, garlic powder, onion powder, pepper, salt in a medium shallow dish

  • Combine buttermilk and egg in another shallow dish. Dip chicken in buttermilk mixture. Dredge chicken in flour mixture.

  • Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; cook 3 minutes on each side or until browned.

  • Transfer chicken to a baking sheet coated with cooking spray. Bake at 425°F for 5 minutes or until chicken is done.

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