Hey there, fellow foodies!
It’s Al here, and you’re in for a real treat today. Amid the chaos of being a dad to four energetic lads, I’ve managed to whip up something special that both the little ones and us grown-ups can’t get enough of. Between toddler escapades with Edward and Alexander, Barnaby’s first steps, and baby Richard’s cooing distractions, I’ve realized the best meals are not only tasty but also fun and easy to eat!
Today, I’m sharing a dish guaranteed to be a hit at your family table: Golden Parmesan-Crusted Chicken Tenders with a bold, homemade Marinara Dip. It’s a simple recipe that marries the crunch of perfectly seasoned breadcrumbs with the mellow richness that only Parmesan can boast. And the dip? Oh, it’s a tangy tomato embrace for your comfy chicken pillows!
As you know, I love to explore flavours and techniques. But then, there are those days when comfort food is the only answer to the joyful turmoil of having a house full of boys. This dish is my answer to “What’s for dinner, Dad?” with a promise of zero leftovers and full tummies.
The key to that golden crust is the marriage of Parmesan and panko that’s seasoned with just a touch of garlic and paprika. These chicken tenders fry up to a delightful crisp that even the pickiest of eaters at my table (looking at you, Alexander) can’t resist. And cooking them is as entertaining as a game of peek-a-boo with Richard—it’s over before you know it!
As for the marinara dip, it’s a labor of love that begins with the humblest of ingredients: tomatoes, garlic, and a sprinkle of herbs. It’s a magical simmer that fills the kitchen with an aroma that could make even Barnaby pause in his tracks. There’s something therapeutic about stirring a pot of marinara; it’s like a meditative break from the rough-and-tumble routine of parenthood.
So, grab your apron, and let’s create some delicious magic! And here’s an extra tip from Chef Dad: get the kids involved. My boys love to help with breading the tenders, and Edward insists on being the official taste tester of the marinara sauce, a critical role according to him.
Let’s create something delicious that not only satisfies the hunger but also welcomes a moment of connection and laughter around the dinner table. Because in the end, it’s these shared experiences, the highs and lows of each day, that weave the rich tapestry of our family life. And there’s nothing quite like the joy-filled faces of your loved ones to remind you why we, the comfort food wizards, do what we do.
Pull up a chair, serve yourself some of these golden goodies and vibrant marinara sauce, and enjoy the simple pleasures of food made with love. Bon appétit!
Warmest,
Al
Ingredients
– Chicken breast tenders, 500g
– Grated Parmesan cheese, 1 cup
– Panko breadcrumbs, 1 cup
– Paprika, 1 teaspoon
– Garlic powder, 1 teaspoon
– Salt, 1/2 teaspoon
– Ground black pepper, 1/4 teaspoon
– All-purpose flour, 1/2 cup
– Eggs, 2 large
– Olive oil, for frying
For the Marinara Dip:
– Ripe tomatoes, 4 large, diced
– Olive oil, 2 tablespoons
– Garlic cloves, 3, minced
– Onion, 1 small, finely chopped
– Dried oregano, 1 teaspoon
– Dried basil, 1 teaspoon
– Sugar, 1 teaspoon
– Salt, to taste
– Ground black pepper, to taste
– Tomato paste, 2 tablespoons
– Water, 1/2 cup (optional for desired consistency)
Method
1. Begin by preparing the chicken tenders. Combine the Parmesan cheese, panko breadcrumbs, paprika, garlic powder, salt, and black pepper in a shallow dish, mixing well to distribute the seasonings evenly.
2. Place the all-purpose flour in a separate shallow dish. In a bowl, whisk the eggs until they are well beaten.
3. Dredge each chicken tender first in the flour, shaking off any excess, then dip it in the egg, and finally coat it thoroughly with the Parmesan breadcrumb mixture. Press the mixture onto the chicken to ensure it adheres well.
4. Heat the olive oil in a large frying pan over medium heat until it’s hot enough that a breadcrumb sizzles when dropped in. Working in batches to avoid overcrowding the pan, add the breaded chicken tenders and cook for about 3-4 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach at least 75°C/165°F).
5. Once the chicken is done, transfer it to a plate lined with paper towels to drain any excess oil. Repeat until all chicken tenders are cooked, adding more oil if necessary.
For the Marinara Dip:
6. Heat the olive oil in a saucepan over medium heat. Add the minced garlic and finely chopped onion, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
7. Stir in the diced tomatoes, dried oregano, dried basil, sugar, salt, and ground black pepper. Cook for about 8-10 minutes, until the tomatoes start to break down.
8. Add the tomato paste and water (if using) to the saucepan and stir well. Reduce the heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally. The sauce should thicken and the flavors meld together. If the sauce is too thick, you can add a bit more water to achieve your desired consistency.
9. Taste the marinara sauce and adjust the seasoning as needed. Once the sauce is done, remove it from the heat and allow it to cool slightly before transferring it to a serving bowl.
10. Serve the crispy, golden Parmesan-crusted chicken tenders with the homemade marinara dip on the side. Enjoy your delightful, savory dish!
