If you have anyone in your home under four feet tall, chances are you serve your fair share of chicken tenders. There was a time when it was the only thing the twins wanted to eat. So I was determined to find a way to avoid the over processed varieties found in most grocery stores. I start with chicken breast tenderloins. Real chicken. Imagine that. And do you want to know the best part? They’re baked! Not only do the kids love them, I like cut them up and put them over a fresh bed of mixed greens for lunch.
Beat an egg and season it with hot sauce. It adds a nice flavor to the chicken. If you think your little ones can’t handle the spice, you can leave it out.
Dip the tenderloins in the egg then coat with breadcrumbs that have been seasoned with salt, pepper, garlic powder, onion powder and paprika.
Lightly coat a baking sheet or oven safe dish with non-stick spray. Arrange the breaded tenders in a single layer, not touching. Bake the tenders for about 20 minutes or until they are crispy and golden brown.
- 1 lb chicken breast tenderloins
- 1 cup panko breadcrumbs
- 1 egg
- 1 tbs salt
- 2 tsp black pepper
- 2 tsp onion powder
- 2 tsp paprika
- 1 tsp garlic powder
- hot sauce
- non-stick cooking spray
- Preheat oven to 375 degrees.
- In a bowl, beat egg and add 3 dashes of hot sauce.
- In a shallow dish mix panko breadcrumbs, salt, pepper, onion powder, garlic powder and paprika.
- Dip chicken tenderloins in eggs then coat evenly with breadcrumbs.
- Lightly coat a baking sheet or oven safe dish with non-stick spray.
- Arrange the breaded tenders in a single layer, not touching. Bake the tenders for about 20 minutes or until crispy and golden brown.
