Parmesan Chicken Tenders with Trio of Dipping Sauces
Oven-fried, crispy Parmesan crumb coated chicken tenders with a choice of three dipping sauces—blue cheese, marinara sauce and picante sauce.
1/4 cup all-purpose flour
1/2 teaspoon garlic, minced
1/2 teaspoon each salt and pepper
1 large egg, beaten
1/4 cup milk
1 1/2 cups cornflakes, crushed
3/4 cup (3 ounces) Wisconsin Parmesan Cheese, grated
1 pound boneless, skinless chicken tenders, cut in 1 1/2-inch wide strips
Trio of Dipping Sauces:
1/3 cup sour cream
2 tablespoons buttermilk
1/4 cup (1 ounce) Wisconsin Blue Cheese, crumbled
1/2 cup marinara sauce
2 tablespoons Wisconsin Parmesan Cheese, grated
1/2 cup purchased salsa of your preference
2 tablespoons Wisconsin Queso Fresco, crumbled
- Preheat oven to 400°F (205°C).
- For Chicken Fingers: Combine flour, garlic, salt and pepper in a shallow dish or bowl. Mix egg and milk in another dish. In a third, combine cornflakes and Parmesan. One at a time, dredge each tender in flour, then dip in egg mixture, and finally the Parmesan cornflakes, coating well. Place on a parchment-lined baking sheet and cook about 20 minutes, until crispy, golden and no longer pink.
- Meanwhile, make Trio of Dipping Sauces: For Blue Cheese dipping sauce combine sour cream, buttermilk, and Blue Cheese in small bowl. For Marinara sauce, pour marinara sauce in another small bowl and sprinkle with Parmesan. For Picante Sauce, pour salsa in another small bowl and garnish with Queso Fresco.
- Serve hot tenders with dipping sauces.
Makes 10 to 12 tenders.
Adapted recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.