Friday, May 10, 2013

Crunchy Baked Chicken Tenders

We had chicken dinner on Sunday.  It looked nothing like the Sunday chicken dinner that I grew up with...with no stuffing, no mashed potatoes and no gravy. But there were delicious strips of lean chicken breast...moist and tender on the inside with a crunchy topping.  And while they were baking...I baked a pan of potato strips alongside.  In twenty minutes time, we had a healthy plate of chicken strips and oven fries in the comfort of our own home.  That is fast food at it's finest!

  • 1 1/2 pounds chicken tenders (chicken breast strips)
  • 1 cup buttermilk
  • 1/2 teaspoon crushed red chili pepper
  • 1/2 teaspoon garlic salt
  • 1 1/2 cups panko bread crumbs
  • 1 cup grated parmesan cheese
  • 1/2 teaspoon salt 
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  1. Mix buttermilk, crushed peppers and garlic salt together in a shallow dish (like a pie plate) and add chicken tenders...turning pieces to coat.  Cover and set aside to marinade for one hour or overnight.
  2. Combine panko bread crumbs, parmesan cheese, salt, cayenne and pepper.  
  3. Drain chicken tenders and roll in the bread crumb mixture, pressing to coat on all sides.
  4. Bake on a rack (cooling rack) that has been placed on a baking sheet at 450°F for 15-20 minutes or until golden.
Serve immediately alongside oven baked fries, fresh veggies and dips of your choice. (Ranch and honey mustard pictured above).