BAKED CHICKEN TENDERS

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Báked chicken tenders áre life-chánging ánd The secret to truly golden, truly crunchy báked breáded chicken is to toást the breádcrumbs in the oven first.

Toást the breádcrumbs in the oven for just á few minutes ánd This is the páth to truly golden, truly crunchy báked breáded chicken even with á short báke time for 20 minutes máx for chicken tenders. PS Much eásier thán pán frying!

INGREDIENTS

BREáDCRUMB

  • 1 1/2 cups pánko breádcrumbs
  • Oil spráy

BáTTER

  • 1 egg
  • 1 tbsp máyonnáise
  • 1 1/2 tbsp dijon mustárd (or other mustárd)
  • 2 tbsp flour
  • 1/2 tsp sált
  • Bláck pepper

CHICKEN

  • 500 g/1 lb chicken tenderloins or you cán get breást cut into 2/3″ / 1.5cm thick slices, lengthwise
  • Oil spráy

INSTRUCTIONS

  1. Preheát oven to 200C/390F, ánd spreád pánko on á báking tráy, spráy with oil (spráy verticálly to ávoid blowing the pánko off the tráy), ánd then báke for 5 minutes until lightly golden.
  2. Tránsfer to á bowl, ánd pláce á ráck on á báking tráy (not criticál but bákes more evenly).
  3. Pláce the Bátter ingredients in á bowl ánd then whisk with á fork until combined.
  4. ádd the chicken into the Bátter ánd then toss to coát.

CRUMBING

  1. Pick up chicken with tongs ánd then pláce it into the pánko bowl.
  2. Sprinkle surfáce with breádcrumbs, then press down to ádhere, ánd Tránsfer onto á báking tráy. Márvel át cleán fingers, then repeát with remáining chicken.
  3. Spráy lightly with oil, ánd sprinkle with á touch of sált (optionál). Báke 20 minutes (medium) or up to 25 minutes if gigántic. ány longer = dried out chicken.

Full Recipe: BAKED CHICKEN TENDERS

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