Italian-Style Oven-Fried Chicken Tenders

It was movie night and we watched Notorious. We had Italian-Style Oven-Fried Chicken Tenders and Roasted Parsnip & Potatoes Fries with Balsamic Ketchup. I served the chicken and fries with a small green salad tossed with lemon juice, EVOO, salt, and pepper.

Italian-Style Oven-Fried Chicken Tenders

Roast the chicken and fries at the same time. Put the chicken in the oven after the fries have been in for 15 minutes.


  • 12 chicken tenders or 2- to 3-inch-wide strips of chicken breast
  • Rachael Ray Buon Appetito! Italian Seasoning
  • Salt and pepper
  • Flour, for dredging
  • 2 large eggs
  • 1/3 cup cornmeal
  • 1/2 cup whole wheat panko breadcrumbs
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons grated lemon zest
  • Lemon wedges, for serving


Preheat the oven to 450°F. Arrange a cooling rack in a baking sheet.

Season the chicken with Italian seasoning, salt, and pepper. Line up 3 shallow bowls on the counter: Spread the flour out in one, beat the eggs in the second, and mix together the cornmeal, panko, cheese, parsley, lemon zest, and Italian seasoning to taste in the third. Coat the chicken in the flour, then in egg, and finally in the panko mix, pressing to make sure the coating sticks.

Arrange the chicken on the rack and cook the tenders evenly with olive oil spray. Roast until the chicken is golden and cooked through, 12 to 15 minutes.

Serve the chicken with lemon wedges for squeezing.

NOTE: Use my blend (it comes in a grinder) or make your own Italian seasoning blend by combining 1 teaspoon each dried oregano, thyme, rosemary, granulated onion, and granulated garlic.

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