“What can I eat?” That is my greeting when I pick my son up for afternoon swim practice. It’s kind of like “HELLO” but not really.
Typically, he is disappointed with my offerings. Every now and then, I aim to please and have a version of one of his favorites ready. Chicken Parm is always always always a winner.
I remember the first time I introduced my son to Chicken Parmesan. We were in Disney World at Palio (no longer open 🙁 ) inside The Swan Hotel. Sick and tired of kid menu options like plain pizza or buttered noodles, I gave my best sales pitch for Chicken Parmesan.
Chicken that’s kind of like a chicken finger.
Cheese and sauce that’s kind of like pizza.
Pasta- no hard sell needed.
I’ll even throw in a side of ranch for the side of vegetables.
SOLD.
I thought it was a major victory, but it kind of back fired and I’m not just referring to his no longer white Polo that was unsalvageable. While I’m talking about the mess, I might as well mention the tomato sauce stained cheeks and khaki shorts with noodle bits in the pockets. Anyway, from that point on, it’s all he wanted. Here we are about 13 years later and it’s STILL the #1 request.
What do you want for dinner? Chicken Parmesan
Where do you want to go for dinner? An Italian restaurant for Chicken Parmesan.
Ordering takeout, what do you want? Chicken Parmesan.
WHAT CAN YOU EAT??? CHICKEN PARM DIPPERS!!!!!
I keep it lighter by only crusting one side. The oven does alllllll the work. No oily pans to splatter and clean. But don’t worry, there’s still gooey stretchy mozzarella that quickly browns under the broiler. I purposely let some melt over the side of the chicken and get all carmelizey-crusty.
Chicken Parm Dippers- for the crave that’s 13 years running and still going strong.
Ingredients
- 2.5-3 lbs chicken tenders
- 1 egg, lightly beaten
- 2 Tbsp water
- 2 tsp olive oil
- 1 cup panko
- 1/2 cup rice flour
- 1/2 cup grated parmesan cheese
- 1 Tbsp fresh basil, minced
- 1 cup mozzarella, shredded
- Marinara
Instructions
- Preheat oven to 400°.
- Line 2 baking pans with parchment paper.
- Mix water, egg, and olive oil.
- In a large bowl, combine panko, parmesan cheese, and rice flour.
- Lightly season chicken on both sides with salt and pepper to your liking.
- Dip ONE side of chicken tender into egg mixture.
- Dredge SAME side in panko mixture, pressing to adhere.
- Place coated chicken tenders on baking sheets, with room in between.
- Bake 10-12 minutes.
- Remove from oven and sprinkle chicken with fresh basil and mozzarella.
- BROIL until lightly browned, about 2-3 minutes.
- Serve with warmed marinara for dipping.
Karly
Give me alla dis. Seriously, cheesy crunchy chicken I can eat with my hands? You just can’t go wrong! NEED to try these!