Recipes Meat and Poultry Chicken Chicken Tenders Recipes Crunchy Lemon-Garlic-Parmesan Chicken Tenders 4.0 (1) 1 Review 2 Photos These chicken tenders are fast to make and live up to the name of crunchy chicken tenders. They look larger, because they're pounded out. Do not skip the step of pounding the tenders as it helps to cook the tenders quickly! Also make sure you are using a block of Parmesan and not the green bottle stuff. Serve with your favorite sauce (mine is ranch). Enjoy! Submitted by thedailygourmet Updated on October 11, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 2 Prep Time: 15 mins Cook Time: 3 mins Total Time: 18 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 pound chicken tenders ½ cup flour ½ cup freshly grated Parmesan cheese, divided 1 teaspoon granulated garlic 1 teaspoon salt ½ teaspoon paprika ½ teaspoon granulated onion ¼ teaspoon black pepper 2 large eggs 1 cup lemon pepper panko bread crumbs ⅓ cup grapeseed oil Directions Pound out chicken tenders with a meat mallet until very thin. Remove membranes. Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish. Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C). Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres. Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving. Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. Please note differences in ingredient amounts when following the magazine version of this recipe. I Made It Print Nutrition Facts (per serving) 366 Calories 12g Fat 33g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 366 % Daily Value * Total Fat 12g 15% Saturated Fat 4g 20% Cholesterol 171mg 57% Sodium 962mg 42% Total Carbohydrate 33g 12% Dietary Fiber 1g 3% Total Sugars 0g Protein 37g 74% Vitamin C 0mg 0% Calcium 141mg 11% Iron 2mg 13% Potassium 294mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.