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Cape Cod Chicken Tenders + Parmesan Dressing

Active Time: 30 minutes
Total Time: 30 minutes
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Big Kids Plate
Toddler Plate

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Why we love it:

Oh wow, someone is going to love you for making this! Usually breading anything is slightly annoying to cook, but produces a well-loved family meal. This breading process is quite simple and totally worth it. Use almost any leftover chips or cereal bag you have! See substitutions for all of the ideas.

Ingredients

  • 1 cup Potato Chips (cape cod type - use the dregs of a bag!)
  • 1 cup Breadcrumbs
  • 2 Eggs
  • 114 pounds Chicken Tenders (a little less is ok too, 1 pound)
  • 1 teaspoon Kosher Salt (divided)
  • 4 Tablespoons Extra Virgin Olive Oil (plus a drizzle)
  • 1 Tablespoon Mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1 clove Garlic
  • 2 Tablespoons Cider Vinegar
  • 3 Tablespoons Parmesan Cheese (grated)
  • 4 cups Arugula (baby)
  • 1 pint Cherry Tomatoes
  • 1 English Cucumber

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 425 DEGREES
  • 2. BREADING STATION

    Crush the chips finely - I just smash with a rolling pin into a bowl but you can use a food processor if you prefer. Stir together with breadcrumbs in a bowl.

    In a second bowl, whisk the 2 eggs with a teaspoon of water.

    Set up a baking sheet at the end.

  • 3. CHICKEN

    Set the chicken out at the end of the station and season with a pinch of salt. Keep one hand wet and one dry. Use the wet hand to dip chicken in the egg and lift it out; place in the breadcrumbs. Use the dry hand to cover and press the crumbs firmly into the chicken. Place on the baking sheet. Repeat until you’re done.

    Drizzle the chicken with olive oil and make sure there is space between the tenders. Place in the oven and bake for 7 minutes. Flip chicken over. Bake for 4 - 5 minutes longer until cooked through and go

  • 4. PARMESAN DRESSING

    In a medium bowl, whisk together the ingredients - 1 Tablespoon mayo, 1 teaspoon dijon, 1 clove garlic (minced), 2 Tablespoons cider vinegar, 4 Tablespoons olive oil - until smooth. Add a pinch of salt and the 3 Tablespoons grated parmesan cheese. Set aside.

  • 5. SALAD

    Wash and dry arugula. Add tomatoes (whole or halved). Add diced cucumber.

  • 6. SERVING

    Divide salads among plates, top with warm chicken. Drizzle with dressing to taste. Leftover tenders are amazing cold and also delicious reheated in the toaster oven.

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Substitutions

  • CAPE COD CHIPS:
    any type of potato chips, especially kettle chips. Experiment with flavors too - hello jalapeño chips! Yum. Pretzels are amazing here. Corn flakes or other corn type cereal without a sugary or cinnamon-y taste. Ritz, club, or saltine crackers make a delicious breading too
  • PARMESAN DRESSING:
    instead of making your own, use your favorite dressing, something creamy like ranch or caesar, honey mustard, or even a vinaigrette
  • CIDER VINEGAR:
    use red wine vinegar, rice vinegar, or a white balsamic - lemon juice would also taste good

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Even my chicken hating 3 year old loved these; hopefully you’ll have success
  • Serve with a side of raw veggies or steam some broccoli, or preferred veggie on the side instead of salad
  • You could serve with leftover pasta or rice, depending on what you had this week, or heat some frozen french fries for the side

For Toddlers

  • You can bake some tenders without the chips, either uncoated or just coat lightly in breadcrumbs

For Choosy Eaters

  • Roast chicken plain if needed, or with plain breadcrumbs
  • If you have a sauce lover, serve with the preferred dipping sauce
  • Heat a simple vegetable of choice for the side and add fruit or carrot sticks

Prep Ahead & Use It Up

  1. Make parmesan dressing
  2. Crush the chips and make the breadcrumb mixture
  3. You can bread and bake the chicken, reheat at 425 until crisp to serve – they also taste amazing cold
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