Rating: 4.5 stars
36 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 4
  • 4 star values: 3
  • 5 star values: 26
  • 36 Ratings

There are many benefits to making a freezer-aisle staple like chicken tenders at home: not only do you get to control the ingredients in the recipe, but it can be a fun project to master this classic three-step breading process of flour, egg, and breadcrumb coating. Once you’ve got the hang of this method, it works with a variety of meats and vegetables. For example, if you wanted to make chicken-fried steak (well… an oven-baked version in this case), this method would work. Eggplant would work equally well, too. Bonus: This big-batch recipe makes 12 servings so that you’ll can get a few different dinners out of one session of cooking.

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Credit: Greg DuPree

Recipe Summary

hands-on:
30 mins
total:
50 mins
Yield:
3 batches of 12 tenders
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Line a rimmed baking sheet with foil and lightly coat with cooking spray. Season chicken with salt and pepper.

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  • Whisk flour, paprika, ground mustard, garlic powder, 1 teaspoon salt, and ¼ teaspoon pepper in a large bowl. Beat eggs and milk in another large bowl.

  • Melt half of the butter in a large skillet over medium. Add 2 cups Panko and cook, stirring constantly, until golden, 1 to 2 minutes. Transfer to a shallow baking dish. Repeat with remaining butter and Panko; transfer to baking dish. Stir in 1 teaspoon salt and several grinds of pepper.

  • Working in batches, dredge tenders in flour mixture, shaking off excess. Dip in egg wash, letting excess drip off, and coat with Panko, pressing to adhere. Bake or freeze.

  • To bake one batch: Place 12 tenders on prepared baking sheet. Bake until golden on undersides, 6 to 8 minutes. Spray tenders with cooking spray, flip, and cook until golden and crisp all over, 6 to 8 minutes more. Stir together mayonnaise, Dijon, and honey. Serve with tenders.

  • To Freeze: Arrange uncooked tenders in a shallow baking dish with parchment paper between layers. Freeze until solid, about 2 hours. Transfer to resealable freezer bags and freeze for up to 1 month.

  • To bake from frozen: Place frozen, unthawed tenders on prepared baking sheet. Bake until golden on under- sides, 12 to 15 minutes. Spray tenders with cooking spray, flip, and cook until golden and crisp all over, 12 to 15 minutes more.

Nutrition Facts

400 calories; fat 16g; saturated fat 5g; cholesterol 154mg; fiber 0.2g; protein 31g; carbohydrates 30g; sodium 548mg; sugars 5g.
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