Baked Chicken Tenders
Most kids I know put chicken tenders pretty high on their favorite foods list. Just ask a few. After all what's not to like about a moist and perfectly crisp chicken tender? Unfortunately, most chicken tenders are deep fried, preserved and served then with other fried foods like French fries (not something you want your kids to be eating all the time). Thankfully, making delicious and good-for-you baked chicken tenders is easy and fun.
This is my Mom’s recipe for baked chicken tenders. It’s simple to make and so yummy! The chicken is baked but comes out perfectly crisp! Try serving these baked chicken tenders along with some steamed or sauteed veggies like zucchini, green beans, carrots or a big garden salad. Remember: aim to fill your dinner plate with 50% veggies (and fruit).
- 16 Chicken tenders, raw
- 2 large Eggs, whole
- 1/2 cup Milk, 1%
- 1 cup Italian style breadcrumbs, Pastene
- 1/4 cup Olive oil
- Garnish Parsley
- Preheat oven to 425 degrees Fahrenheit. Coat baking sheet with olive oil and set aside.
- Rinse raw chicken tenders with water and pat dry with paper towel. Place chicken on a cutting mat (separate for meat), cover with plastic wrap and lightly pound with metal meat mallet to tenderize. You don't need to pound these out too much because the meat is already fairly thin to begin with.
- Crack eggs into a small mixing bowl and bet with a whisk. Add milk and beat again with the whisk.
- Pour 1/4 cup of breadcrumbs onto a large clean dinner plate or work surface. Adding breadcrumbs a little bit at a time will prevent the entire batch from getting lumpy and messy.
- Begin by dipping chicken in egg mixture, followed by breadcrumbs, then place onto the baking sheet. Repeat the process until all chicken tenders have been coated.
- Bake at 425 degrees Fahrenheit for 20 minutes or so. After 5-7 minutes in the oven, flip the chicken tenders over so that they will brown on the other side. Flip again in another 5-7 minutes. Repeat until fully cooked. Enjoy!