Ingredients
- 2 ounces butter
- 1 pound chicken tenders
- 1 cup grated Parmesan
- 3 cups cheese crackers
- 1/4 teaspoon chili powder
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh basil, finely chopped
- 2 eggs
- 1/4 cup milk or water
Directions
Melt butter in 9 by 9 baking dish and set aside.
Wash and dry chicken. Combine Parmesan, cheese crackers, and chili powder into large freezer bag. Crush these ingredients until they resemble course bread crumbs. Add parsley and basil. Preheat oven to 375 degrees F.
In a shallow bowl, mix eggs and 1/4 cup of water or milk. Dip the chicken into the egg wash, transfer to the bag of breadcrumbs and shake until coated. Place coated tenders in baking dish.
Cook 5 to 6 minutes on each side or until cooked through with no pink meat showing and the juices run clear when pierced with a fork. Serve with dipping sauce, if desired.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.












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By barb2steve
on December 23, 2011
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This is the easiest and I love to make it for my kids. Thanks!
By gnanakay_9772683
Greenwood, IN
on February 18, 2008
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This was so easy and good. I used the new Cheez-It duoz, sharp cheddar and parmesan, for the cheese crackers. I sprayed my baking dish and pored the melted butter over the chicken. I have made Parmesan chicken strips that I fried, but my whole family decided these were better. I also cut my chicken breast into strips instead of using chicken tenders, because that is what I had on hand. I will be making these alot.
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