These crispy boneless, skinless chicken breast tenders stay crisp with only a light coating of oilno deep-frying needed.
Serve as an appetizer or try them for dinner with crunchy vegetables and dip on the side.
Set aside 1/2 cup of the sauce in a small bowl.
Marinate in the refrigerator for 30 minutes to 1 hour.
Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.
Combine flour, salt and pepper in a shallow dish.
Lightly beat eggs in another shallow dish.
Place breadcrumbs in a third shallow dish.
Coat each tender in flour, shaking off any excess.
Dip in egg and let any excess drip off.
Then roll in the breadcrumbs, shaking off any excess.
Place the tenders on the prepared baking sheet.
Generously coat both sides of each tender with cooking spray.
Bake for 10 minutes.
Serve with the reserved sauce for dipping.
Find them in the natural-foods section of large supermarkets.
To make your own breadcrumbs, trim crusts from firm sandwich bread.
Tear the bread into pieces and process in a food processor until coarse crumbs form.
(To make fine dry breadcrumbs, process until very fine.)
Spread on a baking sheet and bake at 250F until dry, about 10 to 15 minutes.
One slice of bread makes about 1/3 cup dry breadcrumbs.
Chicken tenders are the lean strips of rib meat typically found attached to the underside of chicken breasts.
They can also be purchased separately.
Four 1-ounce tenders will yield a 3-ounce cooked portion.
Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded chicken fingers.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
