Since chicken tenders seems to be making multiple appearances in Tucker's meal regimen, I thought it would be a smart idea to make my own version. A version that wasn't deep fried and a version where I could control the quality of the ingredients I was feeding him. I also like the idea of homemade chicken tenders because the flavor variations are endless and can be altered and adapted to fit everyone's taste. This recipe is a very basic version; a mild egg-based precoating before the seasoned panko dredge. These were a hit with the whole family; Tucker espeically. They were incredibly easy, quick to put together and our meal was on the table in about 30 minutes. Talk about perfect for the weeknight!
I can't wait to try other flavor variations. Marinade the chicken in honey mustard, ranch dressing, or a sirracha based sauce before coating in bread crumbs to add another depth of flavor to the chicken. My imagination is already going wild with the flavor possibilities.
And since I've spent this post talking about my little man, here is a picture of him after supper and dessert!
Notice the chocolate around his mouth. This boy loves his food!
1 Pound chicken breast cut into 3/4inch -wide strips, or chicken tenderloins
1-1 1/2 Cups panko bread crumbs
1/4 Cup Italian bread crumbs
1 Tsp pepper
1/2 Tsp salt
1 Tbsp ranch dressing mix
1/3 Cup milk
Preheat oven to 400. Spray a cooling rack with non-stick cooking spray and place on a baking sheet and set aside.
Set up a breading station. In a shallow dish combine the panko bread crumbs, Italian bread crumbs, salt, pepper and ranch dressing mix and stir to combine. Taste and adjust seasonings as needed. Place the egg in a separate bowl and lightly whisk. Add the milk and whisk to combine.
Working with one piece at a time, place chicken in the milk mixture, shake off any excess liquid, then roll in the bread crumb mixture to coat. Place the coated chicken on the prepared baking sheet and continue the process until all chicken has been coated. Place the prepared chicken tenders in the preheated oven and bake for 8-10 minutes; increase heat to 450 and allow to bake for an additional 5-10 minutes, checking the tenders after the 5 minute mark. Once chicken is cooked through and golden brown, remove from oven and serve.
Recipe source: A Lynsey Original