About This Recipe:
For when you’re not feeling fancy and want a good ole childhood classic, these oven fried breaded chicken tenders are just what you need. I chose to bake these chicken tenders because it’s easier and cleaner than frying them on the stovetop, and they’re healthier but still have a great crunchy coating. In terms of the dredging process, I find that the typical first coating of flour is actually unnecessary for this, so I skip straight to the egg wash and breadcrumbs. If you have a wire rack, I highly recommend using it for the chicken so that both sides can get crispy. I love eating these chicken tenders with roasted string beans and rice pilaf (and of course a ketchup based dipping sauce,) just like the good ole days. This is a fool proof 30 minute meal that is timeless!
Enjoy!
Ingredients (4 servings)
-1.5 lbs chicken tenders
-2 eggs
-Optional sides: 12 oz string beans and rice pilaf
-Olive oil
Breadcrumb Mixture
-1 cup Italian breadcrumbs
-1 tsp dried basil
-1 tsp garlic powder
-1 tsp onion powder
-1/2 tsp dried oregano
-1/2 tsp paprika
-Salt and pepper
Special Sauce
-1/4 cup ketchup
-2 tbls dijon mustard
-1 tbl honey
-1 tbl balsamic vinegar
-Few dashes of hot sauce
Instructions (30 minutes)
1. Set up the dredging station- in one shallow dish whisk the two eggs, and in another shallow dish combine all of the breadcrumb mixture ingredients.
2. Take each chicken tender and coat both sides in the egg wash and then in the breadcrumb mixture. Place the chicken tenders on an oiled wire rack on top of a baking sheet, drizzle with olive oil to help them brown, and bake at 400 degrees F for 25 minutes. Flip the chicken tenders halfway through.
3. Stir together the sauce ingredients and serve.
*For quick string beans: Microwave the string beans for 2 minutes, then coat with olive oil, salt and pepper, and roast with the chicken at 400 degrees F for 20 minutes.
The Corporate Cookbook 