All you’ll need are 4 ingredients to make these homemade crispy chicken tenders. The tenders are baked instead of fried and make a healthier dinner choice!
You’d think that being in your 20s would mean a more developed palate. One that could appreciate bold flavor pairings and the nuances of tastes and textures in food. And then there’s my boyfriend and I, eating handfuls of crispy chicken tenders dipped in ketchup (for me) and thai curry sauce (for him). Sometimes a childhood classic is what you want for dinner, and that’s okay! We made these crispy chicken tenders with panko breadcrumbs for extra crunch and baked them at a high temperature to increase the crispy factor.
I initially made these crispy beauties as chicken nuggets. They were lovely and delicious, but were a little time consuming. Cutting each chicken breast down into strips and then again into cube shapes for nuggets was just a little silly for the two of us. We found that chicken tenders were easier to make and easier to eat as a grab-and-dip meal.
These tenders are a great alternative to the store bought brands because you know exactly what’s going into your food. This recipe calls for just four ingredients, so you know it’s going to be a simple dinner to prepare. I love recipes that call for only a few ingredients–it means I’ll have to pick up less items at the grocery store 🙂
Preparing these tenders is a simple process. If you’re like me and enjoy saving money by buying your groceries in bulk, you’ll be pleased to know that I sliced these tenders on my own from full sized chicken breasts. I usually wash them, trim off the fat, and then slice each breast in half, filet-style. This makes cutting them into thin strips an easier process. The thinner the tenders, the quicker they’ll cook. And when dinner cooks faster, you get to enjoy crispy chicken tenders sooner. It’s a win-win.
A simple dredge in flour followed up with a quick dip in an egg wash preps the tenders for their crispy panko breading. Once all of the tenders are coated in panko, they get lined up on a baking sheet. I’m a fan of using these silicone baking mats instead of nonstick foil. The mats are reusable and nothing ever sticks to them. Pop these tenders in the oven for 20-25 minutes at 375ºF and bake until crispy. If you like yours a little darker, feel free to leave them in the oven for a few minutes longer.
These tenders would be lovely dipped in buffalo sauce, honey mustard, barbecue sauce–really any sauce you prefer! Sometimes I’m a child and require my chicken tenders dipped in ketchup. I’ll grow up one day…maybe.
What’s your favorite dipping sauce? Are there any “kid” foods that you love?
- 2 whole chicken breasts trimmed and cut into tenders
- 1 egg
- 1/4 cup flour
- 3/4 cup panko breadcrumbs
Preheat oven to 375ºF.
Crack egg into a shallow dish and whisk until liquefied.
Add flour to one shallow dish and panko to another shallow dish.
Working in an assembly line fashion, dip individual tenders into flour, egg, and then panko.
Line prepared tenders on a nonstick baking sheet, making sure to keep a bit of space between each strip.
Bake for 20-25 minutes, or until desired crispiness is reached.
Allow tenders to cool before enjoying.
*Tenders are best enjoyed immediately after cooking, but will reheat well in the oven/toaster oven.
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