Baked Parmesan Crusted Chicken Tenders with Veggie Sticks
15min
15min
5
320
Chef's Note
For extra crispy chicken tenders, you can place them on a wire rack on top of the baking sheet. This allows hot air to circulate around the entire tender. If you're in a rush, pre-cut veggie sticks are available at most grocery stores, saving you valuable prep time.
Tags
Ingredients
1.5 pounds chicken tenders
1 cup grated Parmesan cheese
1/2 cup almond flour
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 can olive oil cooking spray
2 cups carrot sticks
2 cups celery sticks
2 cups cucumber sticks
2 cups bell pepper strips
1/2 cup ranch dressing (optional)
Instructions
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and spray with olive oil cooking spray.
- 2
Pat 1.5 pounds of chicken tenders dry with paper towels.
- 3
In a shallow dish, combine 1 cup grated Parmesan cheese, 1/2 cup almond flour, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 4
In another shallow dish, beat 2 large eggs.
- 5
Dip each chicken tender in the beaten eggs, then coat thoroughly in the Parmesan mixture, pressing gently to adhere.
- 6
Place the coated tenders on the prepared baking sheet, leaving space between each piece. Lightly spray the tops with olive oil cooking spray.
- 7
Bake for 12-15 minutes until golden brown and chicken reaches an internal temperature of 165°F (74°C).
- 8
While the chicken is baking, arrange 2 cups each of carrot sticks, celery sticks, cucumber sticks, and bell pepper strips on a serving platter.
- 9
Serve the hot chicken tenders with the veggie sticks and optional ranch dressing on the side.
Nutrition Information (per serving)
320
35g
8g
18g
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