This easy 3 ingredient parmesan chicken tenders recipe makes light and crispy fried chicken tenders perfect for families! This is a quick and easy chicken dinner recipe you can make fast. Our teenagers love this recipe and often request that I make it for dinner! In this post, you’ll find this recipe along with an easy meal plan!
3 Ingredient Parmesan Chicken Tenders Recipe And Meal Plan
This 3 Ingredient Parmesan Chicken Tenders Recipe is a quick and easy chicken recipe that is super yummy! It makes a great quick meal for your family! This easy meal includes only 3 ingredient recipes you can make in a snap, including the Parmesan Chicken Tenders recipe, Mozzarella Cheese Salad and more!
Meal Plan:
Parmesan Chicken Tenders
Boiled Potatoes
Mozzarella Cheese Salad
Garlic Bread
Frozen Yogurt
Recipes:
PrintParmesan Chicken Tenders Recipe
This easy 3 ingredient parmesan chicken tenders recipe makes light and crispy fried chicken tenders perfect for families! This is a quick and easy chicken dinner recipe you can make fast. Our teenagers love this recipe and often request that I make it for dinner!
Ingredients
Boneless, skinless chicken, cut into strips
1 egg, beaten
Parmesan cheese (the stuff that is already grated in the green can)
Oil for frying (I usually use canola or vegetable oil.)
Instructions
- Cut boneless, skinless chicken into strips.
- In a bowl, beat the egg.
- Place the Parmesan cheese into a separate bowl.
- Place about 2 Tbsp. oil into a frying pan.
- Dip each strip of boneless, skinless chicken into the beaten egg. Turn to coat.
- Then dip it into the Parmesan cheese and turn to coat the other side.
- Fry in your favorite oil.
This easy Parmesan chicken tenders recipe is from our Dining On A Dime Cookbook, Volume 2.
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Mozzarella Cheese Salad
Ingredients
16 oz. mozzarella cheese, cubed
1 large seedless cucumber, cubed
1 container of grape tomatoes
Instructions
- Mix the cucumber cubes, cheese cubes, and grape tomatoes.
- Salt and/or season to taste.
- Serve.
Notes
You can easily adjust this recipe to your taste. Here are some additional serving suggestions:
- You can cut back on the cheese.
- If you would like a dressing, you can sprinkle with a dressing. Italian dressings or vinegar and oil would be great with this salad.
- You can add any kind of cooked pasta for a more substantial meal.
- Add a few black olives or onion slices if you like.
Easy Frozen Yogurt Recipe
Make this easy frozen yogurt recipe ahead of time and keep it in the freezer for a handy snack or dessert whenever you need one! If you have gotten a bunch of yogurt on sale or have some yogurt that is going to expire, this is a good way to use it without wasting it. It is Ok if it goes past the expiration date while frozen!
Ingredients
Yogurt, single-size cups or mini cups
Popsicle sticks
Instructions
- Stick a Popsicle stick into the center of a container of yogurt, leaving the foil lid on.
- Freeze.
- Serve as a handy snack or dessert whenever you need one!
Notes
- This frozen yogurt will last several months frozen in the freezer.
- Store in a gallon freezer bag so you can pull one out when desired. This will prevent freezer burn from cold air getting in where you pushed the stick through.
- We save Popsicle sticks from ice cream bars or store-bought popsicles when we have them. Then we don’t have to buy them to use with this recipe.
Tips:
- Cooking Pasta – I often see this tip: When cooking pasta, add a little oil to your boiling water to keep it from sticking together. This isn’t the best idea when mixing the pasta with sauce because if you are using pasta with sauce you want the pasta to absorb some of the sauce. If you add the oil, the sauce slips right off. The next tip tells how to keep the pasta from sticking without using oil.
- “So how do I keep my pasta from sticking?”– Make sure to use plenty of water to boil it in. Add the pasta to boiling water and keep it at a good hard boil the whole time you are cooking. This should take care of sticking.
- Boiled Potatoes – I don’t hear much about boiled potatoes these days but years ago they were a popular side dish that was served often. You don’t have the mess of having to mash them, they are cooler to make in the summer than baked potatoes and they taste just as good.
To make them, simply peel your potatoes, cut them in quarters lengthwise, and boil until tender. (Cutting them in quarters lengthwise makes them cook faster.) Serve them and let each person mash them with their own forks, and season them with butter, salt and pepper. You could place a dollop or sour cream or grated cheese on them. Yum!
If you prefer, you don’t have to remove the peels. Be sure to scrub the potatoes lightly to remove any dirt.
I’m 74, and we always had boiled potatoes as one of our potato standards – we called them self-mashies.
I also ALWAYS keep a bowl of skin-on boiled potatoes in the fridge to use as home-fries, another quick and easy standard. I just use enough olive oil to coat the bottom of the skillet plus a splash more, slice the potatoes and layer them in the skillet, and add whatever we feel like: bell pepper, raw onion, mushrooms, whatever, to change it up a little each time. We like the potatoes nice and crispy on the bottom.
Awesome idea. . I will start refrigerating for short cuts as well Thank ya Ma’am
Us to here in Canada,if you can imagine it you can create a meal with potatoes,cassaroles are my faves.
Hi,
In Sweden boiled potatoes were the main thing to have as a side dish, every single day until about 10 years ago. Ususallyboiled whole with the skins still on them (washed good of course). Now that you can buy the potatoes nicely washed it is so easy. Just rinse them quick and stick them in cold wate, pinch of salt. bring to a boil, reduce the heat and simmer for about 20 minutes (shorter for smaller or really fresh summer potatoes).
Each person peel the skin of at their plate if so desired. Stick the fork in, and peel with your knife. Good with swedish meatballs, brown gravy and pickles. And almost anything else.
Major skill to practise swedish preschoolers in so they can manage themselves in the canteen where potatoes are served several times a week. Yes, we are lucky enough to have all schools provide the children with a hot meal for lunch everyday. And it costs us nothing.
This reminded me of when we had a Swedish exchange student. I fixed boiled potatoes and she was so excited to see them. I was so glad because I knew she was homesick and was trying to think of ways to help her feel better. Who would have thought boiled potatoes would make even a small difference. Yeahhh Sweden. Tawra got a scholarship to go to the university there and got to go over there. She became seriously ill though right as school started and had to come home. We didn’t how she was going to make it back being so sick she couldn’t hardly stand and she had to flight back alone but she made it thank goodness.
The parmesan chicken tenders …… can you bake them vs frying them in a pan? If so, what temp and for how long? Thanks so much!
Yes you can. I would be sure to grease the pan. Bake at about 400 degrees for about 15 mins. until they are no longer pink. I have seen similar recipes and the baking temp for the exact same thing is any where from 350 to 425 degrees so you see it really doesn’t have to be exact.
The Parmesan Chicken Tenders- Do you dip the chicken in a mixture of the egg and parm cheese or dip the chicken in the egg then in the parm cheese?
You dip it into the egg first then into the cheese.
Some of the potatoes that I’ve dug this year had a small hole in. When investigated, this could lead to a labyrinth excavated by happy little creatures which enjoy raw potatoes.( Some varieties are tastier and more attractive than others.) In some cases this mining could be cut out but sometimes the whole thing had to go on the compost heap. There is never this problem with bought spuds.
We had moles get into our potato patch one year the went from hill to hill taking a bit out of a potato here & there .Boughten ones use pesticides etc that is why .
Might add a pinch of garlic salt to the parmesan.
When I make potatoes to mash, I always take out some and save for fried potatoes later in the week. Saves me from peeling another day.
-Maggie-
I would like this recipe to emailed to me please and thank you.
Dahvita just click on the post to get the recipe
My mother is Swedish, and she LOVES potatoes, although she remembers eating mostly baked potatoes when she was growing up. I didn’t realize just how much she preferred potatoes, because my dad was Irish, and preferred rice at almost every meal …Come to think of it, I can’t really remember having boiled potatoes when I was growing up, although we did have potato salad at least twice a week (and Mom just confirmed that! LOL) I just bought chicken breasts today, so the Parmesan chicken recipe is going on my menu this week!
I love potatoes myself too Denise and one of my easiest and good sides I use all the time is boiled potatoes. You don’t have to mess with mashing them but yet they taste as good as baked ones especially covered in butter or sour cream.
we had boiled potatoes at least once per week growing up. when I worked at a restaurant we would boiled 50# potatoes every 3 days for hash browns and american fries. Boil with peeling on. drain. allow to cool some and scrape peeling off with back sidw of a butter knife. store in fridge covered. use as needed. will keep 3 days.
I still make boiled potatoes today. I just drain them add butter and milk and stir them and thy get mashed automatically but still chunky. They are yummy.
I also mix mayonnaise in mine sometimes besides sour cream. It’s very good as well.
Have a good evening. God bless.