Nutrition In The Kitchen

Cooking Classes in Woodland Hills, California

Subscribe

Even Easier Chicken Tenders

by

Share:
Pinterest0
Google+0
Even Easier Chicken Tenders
Save Recipe
Print
Ingredients
  1. Chicken tenders
  2. Canola oil
  3. Worcestershire sauce
  4. Dijon mustard
  5. Panko breadcrumbs
  6. Butter
Instructions
  1. In a shallow container, add about a quarter-cup canola oil, about a Tablespoon of Worcestershire sauce and a few squirts of Dijon mustard. Mix together.
  2. Marinate the tenders for as long as you have. You can do it in the morning, or just a few hours or even minutes beforehand. Try to let them sit at least 15 minutes.
  3. Preheat oven to 400 degrees. If using a toaster oven with the convection bake feature, preheat to 375. While oven is heating, let the tenders come to room temperature.
  4. Put a rack inside a cookie sheet. Melt about 2 Tbsp butter for every half cup Panko you will be using. Then mix the melted butter with the Panko. Remove the tenders and let the marinade drip off.
  5. Coat tenders in breadcrumb/butter mixture and then lay them on the rack. Bake about 15 minutes, then check for doneness (should be white inside but still slightly moist). Bake 5 minutes more if needed.
  6. Set the oven to broil, and broil the tenders about another 3 minutes, until the breadcrumbs turn golden. Watch the oven closely so they do not burn.
Notes
  1. These require baking in the oven--you can also use a high-quality toaster oven that has a “broil” feature.
Nutrition In The Kitchen https://nutritioninthekitchen.org/