You can cut these small or leave them in longer strips depending on the chewing ability of your kids. Look for skinless, boneless chicken tenders in the refrigerated or frozen meat section of your grocery store. You can also make this recipe with chicken thighs.
- Preheat oven to 375 degrees F. Line a baking sheet with foil and coat with nonstick spray.
- Add the egg to a wide-bottom bowl and lightly beat.
- Add the cornmeal, Parmesan, salt, and pepper to a 9-inch pie plate or other wide-bottom bowl. Dip each chicken tender into the egg, then coat with the cornmeal mixture. (Use one hand for the egg, then one hand for the cornmeal to make this easy.)
- Place each onto the prepared baking sheet. Bake for 20-22 minutes or until lightly golden brown. Snip with kitchen shears or cut into pieces and serve with ketchup, salsa, tomato sauce, or another favorite dipping sauce.
Add 1 teaspoon dried herbs such as rosemary and/or thyme to the cornmeal mixture.
Use Italian-flavored breadcrumbs.
Top with tomato sauce and shredded cheese, pop back into the oven to melt the cheese, and serve as easy chicken Parmesan.