Parmesan Chicken Strips

5 from 10 votes

Backed Parmesan Chicken Tenders made with a parmesan and almond coating instead of breadcrumbs. Naturally gluten-free and a popular family meal/snack.

Prep Time15

Cook Time15

Total Time30

Course: Main Meal

Cuisine: Western

Servings: people

Calories: 304kcal

Author: Amy

Ingredients

500g (1 lb) chicken tenderloins (or chicken breast cut into 1.5 cm /⅔ inch slices, lengthwise)
60g (¾ cup) Parmesan cheese, finely grated
60g (⅔ cup) almond flour / ground almonds
1 egg lightly beaten
olive oil spray

Optional Spices

½ teaspoon garlic powder
½ teaspoon smoked paprika

Instructions

Pre heat oven to 200℃ / 390℉ (180℃ fan forced). Place a rack on a baking tray (not critical but bakes more evenly) and spray / coat with oil (to prevent coating sticking to rack)
Mix the parmesan and almond flour together (with spices if using) and place in a shallow dish /flat plate.
Dip the chicken into the beaten egg (use one hand), and then place in the parmesan mixture. Use your other hand to sprinkle and roll in the parmesan mixture. Transfer to prepared rack on a baking tray. Repeat with remaining chicken.
Lightly spray chicken with oil and bake for approx. 15-18 mins (depending on size of chicken strips)
Serve straight away.

Video

Notes

Parmesan: For best flavour and texture, use a block of parmesan and grate it yourself. Pre-grated parmesan from the refrigerated section also works well. Do not use shelf-stable (ambient) grated parmesan.

Spices: The original recipe contained no spices but I now usually make this recipe with a little garlic powder, smoked paprika and cracked black pepper for more flavour and colour to the tenders. This is optional but recommended!

Breadcrumbs: You can replace the ground almonds with panko breadcrumbs if you do not have to worry about it being gluten free. You will need approx another ⅓ of a cup

Avoid overcooking: Chicken is cooked when it reaches 75C/165F in the thickest part. Keep an eye on it, overcooking will cause a rubbery texture.

Nutritional information is a ROUGH GUIDE only, calculated using an online nutrition calculator. Results are per serving, presuming this serves 4. Dip not included.

Nutrition