Parmesan Fennel Chicken Tender Recipe

Parmesan Fennel Chicken Tender Recipe completed and ready to eat.
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  • 1/2 pound boneless Chicken Tenders
  • 2 eggs
  • 1 cup Panko breadcrumbs
  • 2/3 cup shredded Parmesan Cheese
  • 1/2 cup flour
  • 2 Tablespoons milk
  • 3/4 teaspoon fennel seed
  • 1/2 teaspoon thyme
  • 1/4 teaspoon Black Sea salt
  • Olive oil


  1. Cut the chicken breast into strips that are 1 inch wide and 2 1/2 inches long. Then set them aside.
  2. Shred the Parmesan Cheese.*
  3. Place the fennel seed, Black Sea salt and thyme in a mortar and pestle or an herb grinder to crush the mixture.
  4. Measure out the Panko breadcrumbs and place them, the shredded Parmesan cheese, along with the spice mixture from the mortar and pestle into a bag or on a plate. Shake or stir to combine.
  5. Measure out the flour and place it in a small bag or on a plate.
  6. Break open the eggs and place them in a bowl along with the milk.
  7. Use a fork to whisk the milk and eggs together.
  8. Fill a 10 inch cast iron skillet 1/8 inch olive oil and begin warming the oil over medium heat.
  9. Dip the chicken strips into the flour to coat them or place them in the bag and shake it to coat them.
  10. Dip the flour coated chicken strips into the milk and egg mixture.
  11. Roll the chicken strips in the breadcrumb mixture or shake them in a bag to coat the pieces with breadcrumbs.
  12. Place the breadcrumb coated fritters in the warm oil and cook them for 4 minutes on one side.
  13. Turn the fritters over and cook them for another 3 minutes.
  14. Place the cooked fritters on paper towels to drain and cover them with another paper towel to keep them warm while the remaining fritters cook.
  15. Serve warm with a dipping sauce of your choice. We went with Buffalo Sauce and BBQ Sauce, but a sauce such as a sweet and sour, a salsa or an artichoke pesto work well too.


*It is best to use fresh Parmesan Cheese instead of the powdered kind.

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