Chicken Tenders

 

This recipe is a lot like chicken katsu. I made it egg and dairy-free. I dipped the chicken in the flour+salt+pepper mixture, then soy milk, and finally in panko. Make sure to remove the tendons and fat.

 

Chicken Tenders (~from amindfullmom.com)

INGREDIENTS

·        1 pound chicken tenders

·        1 cup whole wheat flour

·        3 eggs

·        1/4 cup water

·        2 teaspoons seasoned salt divided

·        2 cups Panko Bread Crumbs

 

INSTRUCTIONS

1.      Preheat oven to 425 degrees.

2.      Place an oven safe cooling rack on a rimmed baking sheet. Lightly spray with non-stick spray.

3.      Place flour and 1 teaspoon seasoned salt in one shallow dish and mix well.

4.      Whisk eggs and water together with the remaining teaspoon of salt in a second shallow dish.

5.      Place panko bread crumbs in a third shallow dish.

6.      Dip chicken into flour, tossing to coat. Shake off excess. Dip into the egg wash, and then finally into panko breadcrumbs, using your hands to help panko coat chicken strips.

7.      Place breaded chicken tenders on prepared baking sheet.

8.      Bake for 10-13 minutes, or until chicken reaches an internal temperature of 165 degrees.

 

NOTES

 

·        It is much cheaper to purchase boneless, skinless chicken breast instead of and cut into  1 inch strips then to purchase chicken tenders.

·        Be sure to clean off all fat and tendons from chicken strips.

·        I use whole wheat panko for the breading on these chicken tenders, but you can certainly use regular panko.

·        I don't recommend regular bread crumbs for the breading on chicken tenders, as they will not yield a crispy oven baked chicken strip.

·        I find love to use whole wheat flour instead of all purpose flour for the breading station, but any type of wheat flour will do.

·        If you happen to have an Egg Allergy, dip your chicken strips into flour first, then something moist, like mustard, and finally panko.