Baked chicken tenders are the ultimate finger foods for kids and adults. Each lean white meat strip is coated with a breadcrumb crust and then cooked in the oven until a crispy texture forms. Simply serve with your favorite dipping sauce. Show
These chicken tenders are an easy appetizer or main dish. Of course, frying is the gold standard, but we can still achieve a good crunch without cooking in hot oil. Instead, this recipe bakes and broils the meat. I use a simple standard breading procedure to create a flavorful crust that sticks to the surface. The pieces bake first to cook the meat and harden the coating. The tenders are then briefly broiled on each side until more golden in color. The contrast in textures is a delightful surprise. Serve with your favorite sauce, or pair with macaroni and cheese, mashed potatoes, sauteed green beans, or slice and serve on top of a salad. Chicken selectionChicken tenders (or tenderloins) are strips of white meat loosely attached to the breast’s underside. There are two pieces total per bird, and they look like mini chicken breasts, but with a broader end that tapers at the bottom. They are about 1 to 1 ½ inches wide and 4 ½ to 5 inches long. You can easily pull them off with your hands. Because the tenders don’t stay attached well, poultry processors bundle them up and sell them to grocery stores in packs, typically called boneless skinless chicken breast tenders. If desired, you can also use large chicken breasts for this recipe. Simply cut them into long strips, similar in size and thickness to the tenderloins. Add layers of seasoningChicken is very neutral in flavor and can taste bland when breaded. To avoid this, I first season the meat with salt and pepper. The flour mixture is then a combination of paprika for color and earthy notes (smoked is delicious too) and salt. The breadcrumb coating is mixed with garlic and onion powder, leaving extra savory notes on the surface. Breadcrumb selectionI use fine plain breadcrumbs, but you can make homemade breadcrumbs to control the size better. The bigger the particles, the larger the crunch. Japanese panko breadcrumbs work well, especially for a crispier surface. However, they will not brown as much. Recipe Resources Cooking 101 How to Make Bread Crumbs35 mins Cooking 101 The Standard Breading ProcedurePantry Items Types of Bread CrumbsThe breading processTo ensure a thick breaded coating that sticks to the chicken, I use the standard breading procedure. The meat is coated with the starchy flour first to act as a primer for the egg. It’s then dipped in a mixture of whole eggs and olive oil. The sticky proteins help the fine bread crumbs attach. The extra added fat of the oil helps to fry the chicken’s surface without being in a pan on the stovetop. Make sure to firmly press and cover the chicken completely in the breadcrumbs for the crunchy texture. Shake off any excess so that it doesn’t burn on the bottom of the baking sheet. Gluten-free coatingsUse gluten-free flour, cassava flour, rice flour, or cornstarch instead of wheat flour. You can also modify the coating with gluten-free breadcrumbs, crushed rice cereal, or finely chopped nuts like almond or pecan. Bake timeThese chicken tenders cook quickly, in under 20 minutes. I bake them at 425-degrees for 13 minutes to cook the meat to about 150 to 155ºF (65 to 68ºC). Then I broil for about 4 to 6 minutes, which brings the internal temperature to 165ºF (74ºC) or slightly above depending on the thickness. Let the pieces cool for a few minutes to complete carryover cooking and allow the juices to redistribute. Finish by broilingI bake the chicken strips on an elevated wire rack set on top of a prepared baking sheet. This technique ensures that the hot air in the oven circulates for even cooking, and the crust doesn’t get soggy. Baking at 425-degrees cooks the egg proteins in the coating, hardening and securing the crust while keeping the meat juicy and tender. To further brown and crisp the surface, I broil each side in the lowest part of the oven. If too close to the top heating element, the breadcrumbs will burn. Incorporate into other mealsBesides grabbing a piece and dipping it into your favorite sauce, there are many ways to enjoy these tenders. I like to slice them up and add them to salads like Chinese chicken, Thai salad, or Cesar. You can also add them into wraps or toasted buns for a crunchy sandwich. What to serve this with
Remove the tendonOne thing to notice is the white tube looking tendon peeking out from the chicken tender’s thicker end. It’s edible but chewy, so it’s best to remove it. It runs through the meat but can be firmly pulled out with ease. I grasp the tendon with one hand, use a fork to hold down the flesh, and then pull until it releases. Pin this recipe to save for later Pin ThisBaked Chicken TendersBaked chicken tenders are the ultimate finger foods and they're easy to make. Dip in a breadcrumb coating and cook in the oven until crispy. Pin Print SaveSaved! Review 4.80 from 25 votes Prep Time20 mins Cook Time20 mins Total Time40 mins Servings 4 servings Course Appetizer Cuisine American Ingredients USMetric (adsbygoogle = window.adsbygoogle || []).push({}); 1x2x3x
Instructions
|