Lemon Parmesan Chicken Tenders


By Dane Feldman

Photo by Dane Feldman.

As a kid, I absolutely loved chicken fingers. What kid doesn’t? I know I’m part of a massive group of adults who still love chicken fingers regardless of their age. Instead of ordering from a fast food joint, make these lemon Parmesan chicken tenders at home. This, folks, is how you adult.

What you’ll need:
1 1/2 lbs chicken cutlets, trimmed and pounded
1/3 cup egg whites
Juice of 1 lemon
1 1/4 cup breadcrumbs
1/2 cup Parmesan cheese
2 tsp Florida seasoned pepper
Lemon wedges

Brine the chicken for at least one hour.

Drain the brine and pour in half of the lemon juice. Let chicken sit in lemon juice for 10 minutes.

In a bowl, combine the rest of the lemon juice with the egg whites. In a separate bowl, mix the cheese, breadcrumbs, and Florida seasoned pepper.

Take each chicken tender and dip it in the egg mixture and then the breadcrumb mixture to coat. Place the chicken in a glass pan and refrigerate for at least 30 minutes.

Preheat oven to 375.

Bake for 35-45 minutes and turn halfway through. Squeeze a lemon wedge over each plate of chicken to serve.