Panko Chicken Tenders

Joe and I are always on the lookout for a quick mid-week dinner idea. Here is one that we have utilized often: baked panko crusted chicken tenders. These are slightly spicy and a breeze to make. I hope you can add them to your weekday feast!

Directions: Preheat the oven to 350°F and line 2 cookie sheets with foil. Defrost the chicken, if necessary. It is important to use tenders because they will bake faster. If you only have full chicken breasts, you can either cut the chicken into thinner pieces or pound them flatter with a rolling pin.

The goal is to set up an assembly line. Step 1: flour coat. Step 2: egg drench. Step 3: Coat with panko. First, combine the panko with all of the spices in a large ziploc baggie. This includes the panko, basil, garlic powder, smoked paprika, cayenne (if you don’t like spicy foods, omit), salt and pepper. Close the ziplock baggie carefully and then toss to mix.

Cayenne is my best friend.

Now you’ll need 3 shallow bowls. In the first bowl, measure out the flour, and season with salt and pepper. In the second shallow bowl, lightly beat the 3 eggs. Finally, pour the panko bread crumb mixture into the last shallow bowl. And snap! You have an assembly line!

Super easy to set-up.

Now to assemble one tender at a time. Step 1: evenly coat the chicken with the flour, shaking off any excess flour. Step 2: dip the chicken tender into the egg, letting extra egg drip down. Step 3: Coat the tender with the panko bread crumbs. Finally transfer the tender to the foil-lined baking sheet. Repeat with all of the chicken tenders.

Step 1: flour

Step 2: egg

Step 3: panko

You can grease the foil for easy turning.

Bake for 8 minutes, and then flip. Bake an additional 8 minutes. And that’s all! Each serving should be 2 chicken fingers, and this recipe scales up and down well.

Serve with whatever dipping sauce you prefer. I always love these with bbq sauce and yellow mustard. This time we also tried teriyaki sauce.



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