Parmesan Chicken Tenders
THM:S, low carb, sugar free, gluten/egg/nut free
Serves: 8
  • 1 2.5 lb. bag chicken tenderloins
  • ¾ cup butter
  • 1⅛ cup parmesan cheese (the kind from the green shake container)
  • ¾ tsp. garlic powder
  • Salt, to taste (we usually don't add any because the other ingredients are salty enough)
  1. Melt the butter in a skillet and add the parmesan cheese and garlic powder (and salt, if using). Dip the chicken in the mixture and place on a cookie sheet. Bake at 325 degrees F for 20-30 minutes (until the chicken is no longer pink inside and the juices run clear). Do not overbake!
  2. We have also used these for Sunday lunch. My mom prepared them for church, then baked them on our oven's "warm" setting for about 3½ hours while we were gone. Worked great!
If you like, you could dip the chicken tenders in a breading of some sort after dipping them in the butter mixture. Possible low-carb breadings include THM Baking Blend, almond flour, crushed pork rinds, or a mixture of low-carb flours. You could always add seasonings to the coating mixture as well.
Recipe by Briana Thomas at