Updated: Aug 3, 2020
Healthy Fast Food
Definitely a big fat failure at my previous baked chicken tender attempts. Too soggy and definitely not flavorful enough was the criticism. Never once heard, "Mom, can you make these again?" Yet, Ella (my 13 year old) asked for chicken tenders, surprisingly enough, last week, so thought I'd give my recipe an entirely new facelift. With the help of Recipe Tin Eats I learned that actually crisping of the panko in advance makes a HUGE difference. A tasty batter as the glue and we've got tenders that, Ella said..quote..."Mom, these are better than any restaurant's!" I like to trim and slice the chicken in advance for those busy nights, that way they are ready for a fast coating the minute I get home. You can even assemble the coating in advance by saran wrapping the mixture so it stays super crunchy while you are at work!
Serves - 4 (adapted from recipetineats)
-1 pound chicken breast, cut into thin strips
-1 egg, beaten
-1 Tablespoon light mayo
-1 teaspoon GOYA adobo seasoning (if you do not have GOYA, mix salt, pepper, onion & garlic powder together)
-1.5 cups Panko bread crumbs (whole wheat or seasoned works well too)
-2 Tablespoons flour
1.) Preheat the oven to 350 degrees and line a baking tray with foil or parchment paper. Spread out panko crumbs in an even layer and bake for about 5 minutes until golden.
2.) While bread crumbs are cooking, in a small bowl whisk together mayo, egg, flour and GOYA seasoning.
3.) Toss chicken with batter and then using tongs, dip into toasted bread crumbs. Spray lightly with cooking spray and bake for about 15-20 minutes until chicken is golden-brown.
*These make a yummy topping for tomorrow's work day salad!
-foil or parchment paper
-measuring cups and teaspoons
-large mixing bowl
-small mixing bowl