Parmesan Chicken Tenders

Came home late after an afternoon hike in Mission Trails, San Diego, CA. The hubby and I are preparing for the coolest honeymoon ever – backpacking through Yosemite for 6 days!

We walked in tired, famished, and in no mood to cook. I threw these Chicken Tenders together in under 15 minutes from start to mouth. Feel free to mix it up on your busy nights – use any type of wheat or nut flour, any hard cheese you have on hand, and any crunchy coating in place of breadcrumbs (e.g., panko, finely chopped almonds, etc).


0.75 – 1 lbs Organic chicken tenders
1 cup Coconut flour
2 eggs, beaten
1/2 cup Breadcrumbs
1/2 cup Grated Parmesan cheese
2 Tbs Olive oil
Salt and Pepper to taste


Mix breadcrumbs and Parmesan cheese.

Place coconut flour, beaten eggs, and breadcrumb/Parmesan mix into separate plates. Pat chicken dry. Dredge chicken tenders in the following order:
(1) Flour
(2) Eggs (shake off excess)
(3) Breadcrumbs and cheese

Heat olive oil in a large non-stick skillet over medium heat. Cook chicken 5 minutes on each side, until cooked in center and crispy brown on the outside.

Feeling healthy? Serve over a chopped salad.
Feeling a like you deserve it? Serve with ranch and ketchup for dipping!

2 Comments Add yours

  1. chefkreso says:

    Looks so delicious, salad perfect for summer!

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