Parmesan Chicken Strips

Eventually I’ll take photos again 🙂

One of the things I love most about facebook is that it’s a platform for “surveying” people. Yesterday I asked folks what I should make for dinner with chicken tenders. One of my friends suggested cornflake chicken strips. YUM. But alas, no cornflakes.

Enter shredded parmesan and self-rising flour.

When we lived in Austin, one of our friends mads a deliscious cajun chicken dish with parm cheese and bisquick. I tried to re-interpret the dish without bisquick and without cajun!!

Here’s what I came up with…

  • 1 package chicken tenders
  • 1/2 Stick of butter
  • 1/2 Lemon squeezed,
  • 1 teaspoon worstershire sauce
  • 1/2 Cup Bisquik (I used self rising flour)
  • 1 Cups of shredded parmesan cheese (Not powdered)
  • seasonings… garlic powder, onion powder, smoked paprika, salt to taste

Preheat the oven to 350 degrees, put foil over it and lightly grease it.

Melt the butter and then add worstershire sauce and lemon juice.

Mix the bisquik, parmesan, cajun seasoning, garlic powder and salt.

Dip the chicken breasts into the melted butter mix and then into the bisquik mix.

Place on cookie sheet/9 X 13 pan. Drizzle the remaining butter/lemon mixture over the chicken and bake for approx 40 minutes till chicken is cooked through. Then broil to brown top.

Serve with honey mustard (honey, mayo, & dijon) 🙂


These were SUPER moist! Steve loved them. He kept saying “this just hits the spot” and “it’s been a long time since we’ve had chicken” (it hasn’t, but it was a cute comment!)
Happy SNOW day to my Athens friends XOX


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