No matter how old I get, sometimes the only thing my inner child wants is a basketful of crunchy, juicy chicken tenders ordered from the kids menu. But on the other hand, as a grown-up capable of cooking my own version, I have to wonder: How can I make my own chicken tenders that improve upon the childhood classic?
And the answer—as it often is—is to add cheese.
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Weeknight cooking inspiration, curated and written by longtime ATK author and editor (and avid home cook) Jack Bishop.
Adding cheese to the typical panko breading improves upon what I believe is an already perfect food. Not just any cheese will do, though. In this recipe the ATK Kids team developed for My First Cookbook, we went with Parmesan cheese.
Why? It packs a flavorful umami punch, and its drier texture results in crispy, golden-brown tenders that kids and grown-ups alike will love. And using equal parts panko and Parmesan ensures that every bite has that bold cheesy flavor.
ATK Kids My First Cookbook
This collection of kid-friendly recipes—with as much mixing, rolling, scrunching, and squishing as possible!—is designed to introduce kids ages 5 to 8 to the kitchen, along with their grown-ups. It's not about getting dinner on the table, but about doing fun cooking projects together.
Buy NowSince this recipe was originally developed for the youngest chefs, there’s no deep frying required; these tenders crisp up with just a couple tablespoons of oil in a skillet, making it a safe, easy, and seriously delicious choice for dinner, lunch, or even snacktime.
Parmesan Chicken Tenders
These easy chicken tenders are just the right amount of crunchy, savory, and juicy.
GET THE RECIPE
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