From young to old… we all enjoy a crispy chicken tender dipped in our favorite sauce. But frying is messy and not so healthy. This recipe for crispy baked chicken strips keeps the crunch without the added fat!
Crispy Baked Chicken Tenders
Yields: 10-12 Tenders
Chicken Breast, 2 large, 1 pound
Milk (optional), 1/3 Cup
Cajun Seasoning (optional), 1 teaspoon
Eggs, 2 Large
Flour, All Purpose, 1/2 Cup
Panko Bread Crumbs, 1 1/4 Cups
Salt, 1/2 teaspoon
Pepper, 1/4 teaspoon
Dipping Sauce (Mustard, Mayo, BBQ, Ranch, Horseradish, etc.)
Step #1 – Prepare Chicken Breast
Cut the chicken breast into strips or purchase as pre-cut tenderloins.
Place in the milk with Cajun seasoning and let sit in the refrigerator for about 2 hours. The milk bath is optional but makes for a moist chicken tender.
Step #2 – Bread The Chicken Strips
Whisk the 2 eggs in a bowl. Place the flour seasoned with salt and pepper in a sepearate pie plate or bowl. Place the Panko Style Bread crumbs in yet another pie pan or bowl. Be sure to use the Panko Style crumbs if you want the crunch! Regular bread crumbs work but won’t be as crispy.
Now you’re ready for the 3 step breading process:
1. Dredge the chicken through the flour and shake off excess.
2. Next place the tender in the egg wash.
3. Finish the by dredging through the Panko crumbs.
Step #3 – Bake Chicken Tenders
Place the breaded chicken strips on a baking pan or cookie sheet that has been sprayed with a high heat cooking oil.
Bake in an oven that has been preheated to 400 degrees and bake 15-20 minutes. Then turn the broiler on high and finish about 4-5 minutes under the broiler but on the middle rack. This will make sure the tenders get nice and crispy.
Serve with your favorite dipping sauce or as part of a salad. The photo below is shown with a mayo, mustard, horseradish sauce and a Summer Surprise Salad.
About: This Baked Crispy Chicken Tender Recipe was submitted by Tracy Z of Clermont FL as part of our Heart of South Lake Recipe Collection.