Eat more chicken! That is what you will be doing once you try these amazing parmesan chicken tenders! Seriously, they are so good! This chicken is so tender, juicy and flavorful! They are kid approved, with two thumbs up from my kiddo, which makes me super happy since I have a very picky eater to feed. Plus, they are quick and easy to make! I love them… like really love them!
These parmesan chicken tenders are so much better for you than the typical breaded and fried variety. There is no bread or flour in the “breading”, which keeps them super low carb and gluten free. They are baked rather than deep fried in oil. My cooking method allows any excess fat and oil to drain off while baking, which helps prevent soggy bottom chicken tenders. They also taste way better in my humble opinion. These low carb chicken tenders are wonderful served with my Easy Low Carb Marinara Sauce or my Greek Tzatziki Sauce for dipping. You can also serve them with a healthy side dish like Roasted Green Beans. I hope that you will love these chicken tenders as much as I do!
Ingredients needed to make Baked Low Carb Parmesan Chicken Tenders:
- 1.5 pounds of Fresh Boneless Skinless Chicken Tenderloins
- 1 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning (mine is a blend of basil, oregano, thyme, marjoram, rosemary and sage)
- 1 teaspoon Paprika
- 1/2 teaspoon Garlic salt
- Freshly ground pepper to taste (I used 10 turns of the grinder)
- 1/3 cup Extra Virgin Olive Oil
How to make Baked Low Carb Parmesan Chicken Tenders:
First, preheat your oven to 400 degrees Fahrenheit. Next, pour the olive oil into a shallow bowl or dish and set aside. In a separate bowl, combine the grated parmesan, Italian seasoning, paprika, pepper and garlic salt and stir well to mix the ingredients. This will be the “breading” for the chicken tenders.
Line a rimmed baking sheet with parchment paper or tin foil, then place a wire baking rack on top of the parchment paper/foil. Spray the wire baking rack with non-stick cooking spray. Using the wire baking rack will allow the chicken to be raised so that it is not sitting in it’s own juices while cooking, which will prevent soggy bottom chicken tenders. This method is also healthier since the excess fat and oil is allowed to drip off. The parchment paper or foil will catch the juices and crumbs, so no messy cleanup! You’re welcome!
Now, line up your dish of olive oil, parmesan mix, and prepared baking sheet. First, dip a chicken tender in the olive oil to lightly coat, then dredge the chicken in the parmesan mix to evenly coat well, then place the coated chicken tender onto the wire baking rack. Repeat for each chicken tender.
Once the oven is fully preheated, place the chicken on the middle rack and bake at 400 degrees Fahrenheit for 17 – 20 minutes or until chicken is cooked through. Note: The internal temperature of chicken should be at least 165 degrees Fahrenheit. Once the chicken is completely cooked, carefully remove the chicken from the oven and allow to cool on the rack for 5 minutes.
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