Parmesan Baked Chicken Tenders

I negated the healthy non-frying of the chicken by frying the zucchini instead. Oh well.

Unfortunately my time in Qatar was not very exciting eating-wise, so I don’t have delicious drinks and baked goods to blog about like Gina did (although the juices, called “cocktails” in a dry-ish country, were delicious).  And while I could describe all of the contents of the extensive Doha Sheraton buffet breakfast, lunch, and dinner, I don’t think that would be too exciting for anyone.  So when I got home I was all buffet-ed out, went on a massive shopping spree at Trader Joe’s, and made these very simple, but very yummy, chicken tenders for dinner.  They are baked instead of fried, partly because it’s healthier, but mainly because it is also a lot less messy and easier- I can never seem to get the temperature of the oil right and end up with burnt-ish outsides by the time the chicken is cooked through.  When you drizzle the tenders with oil and bake them at a high heat they still get satisfyingly crispy, and (bonus!) I can watch reruns of How I Met Your Mother while they are in the oven instead of getting splattered with oil.  I use a triple-dip method of flour-egg-breadcrumbs, which works very well for extra crunchy-ness, but if you want you could also just use egg and breadcrumbs, or substitute milk for the egg to get everything to stick.

Parmesan Baked Chicken Tenders
Adapted from Serious Eats, and my brain

Serves four

Equipment: 3 small bowls, baking sheet

Ingredients
1/3 cup breadcrumbs (I use 4C pre-seasoned ones)
1/3 cup grated Parmesan
1/4 cup flour
1 egg
1 1/2 pound chicken tenders, or chicken breasts cut into strips
2 tablespoons olive oil
Salt and pepper

Preheat oven to 450 degrees.  Place flour in one bowl, whisked egg in one bowl, and mix breadcrumbs and Parmesan in a third bowl.  If the breadcrumbs are unseasoned add salt and pepper, and dried herbs if you wish.  Line baking sheet with parchment paper or a silicone baking mat.  Dip chicken tenders one at a time in flour, egg, then breadcrumb mixture, making sure to let most of the egg drip off before putting it in the breadcrumbs.  Place the tenders one at a time on the baking sheet.  When they are all ready, drizzle with olive oil, and place in the oven for 15-20 minutes, or until golden brown and cooked through.