Parmesan Chicken Tenders and Zucchini Chips

This was something I just whipped up for dinner! I knew I wanted to make zucchini chips. I had a new mandolin and I was dying to use it. So I thought of what would go well with zucchini chips and immediately thought of chicken tenders. In looking through my fridge and pantry I came up with this recipe.It came out tasting really good! Everyone cleaned their plates. Husband and toddler approved! It was really pretty easy and I was able to complete most of it while the chicken was cooking. However, if you want to have the chips be very crunchy I suggest making them earlier in the day if you can. I didn’t have enough time to allow them to crisp up well.

First I knew I wanted to bread the chicken tenders so I looked at what I had. I had some plain breadcrumbs and some panko breadcrumbs so I decided to use a little of both. Then I found some parmesan and Italian seasoning and added that to the breadcrumbs. I whisked an egg together with some whole milk and some salt and pepper.

I had some chicken breast cut into tenders already so I took those and dunked them in the egg mixture, and then coated each in the breadcrumb mixture. Finally, I generously brushed each with avocado oil, although olive oil would work just as well, and placed them on a baking sheet.

I put them into the oven at 400 Degrees and turned my attention to the zucchini. After starting to heat about 1/4 in of vegetable in my cast iron skillet, I sliced the zucchini into rounds, having fun with my new mandolin. It allowed me to slice perfect, uniform rounds much thinner than I could do by hand. I’m definitely going to be using it more in the future.

After patting the zucchini dry with towels, I fried them until they started to darken well. It was a fine line between being done and being overdone. I found that stirring them while they fried produced curlier chips, but also crisper ones.

As they finished I put the chips on paper towels to drain and crisp. I would recommend putting them on a wire rack as well as the extra airflow will help crisp them. Several of mine remained soggy and took a long time to dry. Once they did, however, they tasted so good! Just add a little salt to taste and yummy!

The chicken tenders came out of the oven and I put them on paper towels as well to drain off some oil. Pat them to remove more excess oil. They come out crispy, tender, and just a little cheesy!

I put them both on the plate and voila! Dinner. Delicious and nutritious! What’s your favorite meal that tastes good and feels good?