Tuesday, May 17, 2016

Chicken Tenders!

Ok, who doesn't like chicken tenders? I know that it's usually the cuisine of choice on the kids' menus but really I like them too! And I ain't no kid! The thing is though, they're often fried and that's really not that good for ya. So, I'm here to make your day: baked chicken tenders that totally ROCK! And, because I'm in a good mood I'm even sharing with you a terrific ranch buttermilk dipping sauce. Today is indeed your lucky day. Oh, by the way, these are REALLY good, too!

Dipping Sauce:

2/3 cup mayo
1/3 cup low fat buttermilk
1 t dried dill
1 garlic clove minced finely
black pepper
1/2 t Worcestershire sauce
2 scallions minced

Mix all together and put in refrigerator until dinner.


1 pound chicken tenders
2 cups Panko breadcrumbs
3 T butter
2 eggs
splash of milk or buttermilk
salt and pepper
3/4 cup flour
cooking spray

Carefully brown the Panko crumbs in the 3 T butter--stirring constantly about five minutes.

Heat oven to 425

Put a cooling rack into a large cookie sheet--spray all with cooking spray.

Set up 3 stations: flat bowl with flour, whisked egg (to which you've added salt, pepper and splash of milk) and bowl of Panko crumbs.

Dip each tender this way--first into egg, then flour, then egg AGAIN, then roll in crumbs and put on rack.

When all are done, bake for 12-16 minutes--depending on your oven and the thickness of our tenders.

Serve with dipping sauce and Franks Red Hot if you wish.


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  2. Love chicken tenders. Reminds me of last nights dinner - coconut covered tilapia, scallops and shrimp in a peach sauce - I realize the only similarity is that they are all breaded but! we ate at a restaurant I know Jeff and you went to with us in Medford - Familia - oversized portions so you get 2 meals.