Herbed Parmesan Chicken Tenders with The Kids Cook Monday!

Welcome back to Monday and another segment of The Kids Cook Monday.  This program has been a great way for me to get my girls in the kitchen to help me prepare meals.  It has also been a learning experience as I teach them cooking skills and techniques.  We discuss the ingredients used and they have been asking me alot of questions about nutrition.

This is a fantastic way to make chicken tenders.  We all know how much kids love chicken tenders and nuggets.  We also know how some versions are not that great for you to eat.  These chicken tenders are marinated in buttermilk (I used low-fat) which keeps them tender and moist plus gives them great flavor.  They are breaded with a simple mixture of bread crumbs, Italian seasoning, salt and Parmesan cheese.  They are baked until golden brown and absolutely delicious.  We put ours on top a simple salad.

Another great meal we enjoyed together!  

I got inspiration from this recipe from Simply Recipes.  Click here for the original recipe.

Herbed Parmesan Chicken Tenders

Recipe by Jamie at Mom's Cooking Club

Inspired by Simply Recipes Herbed Chicken Tenders 

Ingredients

2 lbs chicken tenders (I used 2 packages which was 18 tenders)
1 1/2 cups low-fat buttermilk

1 cup dry plain bread crumbs
2 Tbsp Italian seasoning
1/2 teaspoon salt

1/4 cup grated Parmesan cheese
Canola oil
2 Tbsp butter, melted

Directions

Soak chicken tenders in buttermilk for 15-30 minutes.

Mix together the breadcrumbs, Italian seasoning, salt and Parmesan cheese in a plate or bowl.

Heat oven to 500°F. Line a baking sheet with foil. Brush the top of the foil with canola oil to help prevent sticking.

Remove the chicken tenders one at a time from the buttermilk and place in the bowl with the breadcrumbs, coating all sides with the breadcrumbs. Place on the baking sheet.

Drizzle the melted butter over the chicken tenders. Place in the oven and bake for about 12 - 14 minutes, until the chicken is cooked through, and the pieces are lightly browned.

A simple preparation: chicken tenders marinate in buttermilk for 15-30 minutes, then coated in the bread crumb mixture, placed on a baking sheet and drizzled with a little butter.  In 12-14 minutes, out comes the most moist and tasty chicken tenders. 

A simple salad of mixed iceberg and romaine lettuce, cucumbers, shredded carrots, feta cheese and dried cranberries.

Me (Jamie) and the dogs (MJ & Maximus) are supervising Marissa as she 

grates the Parmesan cheese.

Enjoy!

Mom's Cooking Club Lesson:  We put these chicken tenders on top of a salad with light ranch dressing.  Light blue cheese or honey mustard dressing would be delicious as well.  Or serve the tenders separately with a side of veggies.