Parmesan Chicken Tenders with Zucchini Chips
Recipe for delicious and nutritious parmesan chicken tenders and zucchini chips. Both husband and toddler approved!
Preheat oven to 400 Degrees.
Whisk together the egg, milk, salt, and pepper. Combine plain breadcrumbs, panko breadcrumbs, parmesan and Italian seasoning.
Dunk chicken tenders into egg mixture and then coat with breadcrumb mixture. Finally generously cover each tender in oil (I use avocado but olive oil would be just fine!) and place on a non-stick baking sheet.
Bake in preheated oven for 20 minutes, flipping halfway through.
Meanwhile while the chicken is baking, heat oil over medium heat. I use vegetable oil in a cast iron skillet, but other types would work as well.
Add thinly sliced zucchini rounds to oil once hot and fry until darkening well.
Allow chips to drain as much as possible. If you can it woud be best to have on paper towels and on a wire rack so they cool and crisp.
Serve it all together and enjoy!
We eat it with ketchup, since what toddler doesn't like ketchup!
Ingredients
Directions
Preheat oven to 400 Degrees.
Whisk together the egg, milk, salt, and pepper. Combine plain breadcrumbs, panko breadcrumbs, parmesan and Italian seasoning.
Dunk chicken tenders into egg mixture and then coat with breadcrumb mixture. Finally generously cover each tender in oil (I use avocado but olive oil would be just fine!) and place on a non-stick baking sheet.
Bake in preheated oven for 20 minutes, flipping halfway through.
Meanwhile while the chicken is baking, heat oil over medium heat. I use vegetable oil in a cast iron skillet, but other types would work as well.
Add thinly sliced zucchini rounds to oil once hot and fry until darkening well.
Allow chips to drain as much as possible. If you can it woud be best to have on paper towels and on a wire rack so they cool and crisp.
Serve it all together and enjoy!
We eat it with ketchup, since what toddler doesn't like ketchup!
