recipe

“I call this the ‘crunchy munchies’ chicken, and I like it better than chicken nuggets.” — Claire, recipe tester, age 5

safety
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 35 minutes
yield
  • Serves 4

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Gather Cooking Equipment

  • Dry measuring cups
  • Measuring spoons
  • Shallow dish
  • Wooden spoon
  • Large bowl
  • Whisk
  • Large plate
  • 12-inch nonstick skillet
  • Tongs
  • Instant-read thermometer
  • Serving platter

Prepare Ingredients

1 cup
shredded Parmesan cheese (3 ounces)
1 cup
panko bread crumbs
½ teaspoon plus ¼ teaspoon
salt, measured separately
3
large eggs
3 tablespoons
all-purpose flour
1 pound
chicken tenderloins
2 tablespoons plus 2 tablespoons
extra-virgin olive oil, measured separately
1
 
1 cup
shredded Parmesan cheese (3 ounces)
1 cup
panko bread crumbs
½ teaspoon
salt

MIX: In shallow dish, stir together Parmesan, panko, and ½ teaspoon salt.

 
2
 
3
large eggs
3 tablespoons
all-purpose flour
¼ teaspoon
satl
1 pound
chicken tenderloins

COAT: In bowl, whisk together eggs, flour, and remaining ¼ teaspoon salt. Add chicken to egg mixture and turn to coat well.

 
3
 

DREDGE: Remove 1 piece of chicken, letting extra egg drip off, and add to dish with Parmesan mixture. Gently press Parmesan mixture onto chicken. Transfer to plate. Repeat with remaining chicken.

 
4
 
2 tablespoons plus 2 tablespoons
extra-virgin olive oil, measured separately

COOK: Heat 2 tablespoons oil in skillet over medium heat for 1 minute. Add half of chicken and cook until registering 165 degrees, 6 to 7 minutes, flipping halfway. Repeat with remaining chicken.