Crispy Chicken Tenders

As a child, many times our palettes are constrained to the same old “child-friendly” meals that are often offered at restaurants. These meals don’t really offer a wide variety of flavors and restrain our young palates to the same flavors year after year. Regardless, chicken tenders tend to be a favorite even after we grow and start experimenting with other flavors, which is why I decided to try them with my own personal twist.

Chicken tenders can be a guilty pleasure to many due to the high amount of calories a serving usually possesses, however, there are various alternatives to make this classic both tasty and healthy. I decided to serve these tenders with a baked potato instead of the classic fries in order to have a side that hits close to home but that isn’t so heavy ~calorie wise~. Check them out and give them a try!


Ingredients:

  • 6 boneless chicken breasts
  • 4 eggs
  • 4 teaspoons of olive oil
  • 3/4 of a cup of flour
  • 1/4 a tablespoon of Rosemary
  • 1/4 of a tablespoon of Thyme
  • 1/4 of a tablespoon of Basil
  • 1/4 of a tablespoon of Oregano
  • 1/8 of a tablespoon of Pepper
  • 1/8 of a tablespoon of Salt
  • 3 cups of Panko or breadcrumbs
  • 6-8 medium- big potatoes
  • Salt & Pepper to taste
  • 1/4 of a cup of fresh Basil
  • 1 teaspoon of butter
  • Aluminum Foil

Directions:

Set your oven in 350° F. Wash your potatoes thoroughly and dry them well. After dried, cover them individually in aluminum foil. Place the potatoes in an oven tray and place them in the oven for 30 minutes. Make sure to check the potatoes after the 30 minutes are up. If they are still not done place them for another 15 minutes. Repeat until tender.

After you have placed your potatoes in the oven, get your chicken breasts and cut them into individual strips and small chunks. Season with salt and pepper well.

Prepare your flour, eggs, and Panko to begin breading your chicken. Mix the flour with the Rosemary, Thyme, Oregano, Basil, and the 1/8 of a tablespoon of salt & pepper in a plate. Mix well with a fork. On another plate of the same size, place the four eggs and the olive oil and mix well with a fork. Finally place some of the Panko on another plate of the same size. (Add the rest as you go on and more is needed)

Carefully take each individual piece of chicken and cover them with the flour. Pass them through the egg (so that it covers it well) and then cover them with the Panko. Set the pieces in an oven tray separately but evenly.

Place the tray in the oven (make sure it is on 350°) for 15 minutes. After the chicken is evidently done, raise the temperature to 400°F and keep an eye on the chicken until it browns (that is about 2 minutes or less) and take it out.

Plate a couple of the tenders and a potato. Spread the butter on the potato and add salt. If you wish, you can add sour cream to the baked potato. Chop the fresh basil thin and sprinkle the chicken and the potato. Enjoy!

 

Feel free to add any other ingredients or sauces you wish, and always remember that if you have any comments or suggestions for what I can cook next please let me know!

 

~AJ

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