Chicken Tenders Recipe
User Reviews
5
Chicken Tenders Recipe
Description
Chicken tenderloins are seasoned with kosher salt then dipped into beaten egg before being coated in a mixture of seasoned breadcrumbs and panko crumbs. The panko adds a lighter, crunchier texture while the seasoned crumbs provide flavor. The tenders are placed on a baking sheet lined with parchment or foil and sprayed with olive oil spray on both sides to promote browning and crispness in the oven. Baking at 425°F for 18 minutes, flipping halfway through, cooks the chicken fully while keeping the coating crisp.
The finished chicken tenders are golden brown with a crunchy coating and tender, juicy meat inside. They are suitable for a main dish or served as a snack or appetizer alongside dipping sauces such as ketchup or barbecue sauce.
Using seasoned breadcrumbs reduces the need for additional seasoning. Making sure to shake off excess crumbs before baking prevents clumping. Flipping halfway encourages even crispness. The recipe yields about 12 tenders fitting a total weight of 1¼ pounds.
Note that 5 tablespoons of breadcrumb mixture are discarded after coating and have been accounted for in the nutrition information.
Ingredients
- 12 chicken tenderloin 1 ¼ lbs total
- 1 large egg beaten
- 1 teaspoon kosher salt
- ½ cup seasoned breadcrumbs (I like 4C, or use gluten-free breadcrumbs)
- ½ cup panko breadcrumbs or gluten-free crumbs, seasoned
- olive oil spray form
- ketchup optional for dipping, or bbq sauce
Instructions
- Preheat oven to 425F. Line a sheet pan with parchment or foil, if desired and spray with oil.
- Season chicken with salt. Place egg in a shallow bowl. In a second shallow bowl, add the breadcrumbs and panko.
- Dip chicken in the egg, then into the breadcrumb mixture and shake off excess and place on a sheet pan. Spray both sides of the chicken generously with oil.
- Bake the chicken 18 minutes flipping halfway until cooked through. Serve with your favorite dipping sauce.
Notes
- After coating each chicken tender, shake off excess breadcrumbs to avoid clumping and uneven cooking.
- Flipping tenders halfway through baking helps achieve even browning on both sides.
- The recipe produces about 12 tenders totaling roughly 1¼ pounds of chicken.
- Five tablespoons of breadcrumbs are discarded after coating; nutrition info accounts for this loss.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 3tenders | |
| Calories | 213kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 36g | 72% |
| Fat | 2g | 3% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 115mg | 38% |
| Sodium | 570mg | 24% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
