Crispy Baked Chicken Tenders

Sure, chicken tenders are typically reserved for the kid’s menu at restaurants, but there’s no reason we adults can’t enjoy them as well.

There’s also no reason why you can’t make a perfectly healthy baked version at home.

Chicken breasts are simply sliced into long strips, soaked in buttermilk, and then run through a three-step breading process before being baked to crispy perfection.

Seriously, the hardest aspect of this recipe is finding room in your my overcrowded fridge to store the buttermilk-soaked chicken overnight.

The tiny lightless refrigerator that came with our rented apartment seems to be endlessly packed to the brim.

I blame a nasty little habit called food blogging.

I digress.

When is the last time you bit into a warm piece of succulent chicken enveloped in a crispy crust?

If you can’t remember, then it’s time to make these chicken tenders!

I think the key to fantastic breaded chicken (or pork, or tofu, or fish) is homemade breadcrumbs.

Please tell me you don’t throw away old bread. If you do, let this post be the catalyst that changes your ways. Toss leftover bread (any kind!) into a food processor, pulse until crumbs form, then toast in the oven until crunchy… and voila! Homemade panko breadcrumbs. I’ve fallen into the habit of keeping a stash in the fridge, and you can mark my words that I won’t ever use store-bought breadcrumbs again.

Even if I haven’t compelled you to make your own breadcrumbs, I bet the photo above will convince you make these chicken tenders.

Juicy chicken + a crisp coating + condiment(s) of your choice = a  healthy meal that you don’t have to be six years old to enjoy.

Crispy Baked Chicken Tenders

Ingredients for Crispy Chicken Tenders

• 2 medium/large-sized chicken breasts, (about 1/2 – 3/4 lb total) preferably organic, each cut lengthwise into three or four long pieces
• 2 cups low fat buttermilk
• 1 cup  flour (I used whole wheat pastry)
• 1 cup whole grain flaked cereal, such as Nature’s Path Organic Heritage Heirloom Whole Grains, pulsed in a food processor until crumbs form (alternately, you can place the cereal in a plastic bag and use a rolling pin to smash into crumbs)
• 1 cup homemade whole wheat breadcrumbs, recipe follows* (alternately, you could use 1 cup whole wheat panko breadcrumbs)
• 1 egg, whisked
• Kosher salt and freshly ground black pepper
• olive oil cooking spray (I used a misto)

Homemade Whole Wheat Breadcrumbs

Instructions

Preheat Your Oven

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.

Prepare the Coating

In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. Mix well to distribute the seasonings evenly.

Coat the Chicken

Dip each chicken tender into the breadcrumb mixture, making sure to coat it thoroughly. Press the breadcrumbs onto the chicken to ensure they stick.

Arrange on the Baking Sheet

Place the coated chicken tenders on the prepared baking sheet. Leave some space between each tender to allow for even cooking.

Add a Touch of Crispiness

Lightly spray the tops of the chicken tenders with cooking spray or drizzle them with olive oil. This will help achieve that extra crispiness in the oven.

Bake to Perfection

Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the chicken tenders are golden brown and cooked through. Make sure the internal temperature reaches 165°F (74°C).

Prepare the Dipping Sauce

While the chicken is baking, mix together the mayonnaise, ketchup, Dijon mustard, honey, Worcestershire sauce, salt, and pepper in a small bowl. This creamy dipping sauce pairs perfectly with the crispy chicken tenders.

Serve and Enjoy

Once the chicken tenders are done, remove them from the oven and let them cool slightly. Serve them with the dipping sauce on the side, and watch them disappear!

Directions for Crispy Chicken Tenders