This simple and quick recipe will take your chicken tenders from good to awesome! It sports a three-some of tenderness, juiciness and crunchiness. The flavor is so simple but incredibly delicious. Each crunchy and juicy bite will leave you craving for more. Honestly, you really don’t need any special sauce to dip this chicken in – it is very robust and juicy.
This recipe is fast and will rival any fast food chicken tender recipe. It is fast without the excess baggage – like heavy batter or unhealthy oil. You can just hear the crunch pop loudly in your mouth and the juicy and tastiness will have you drooling with every bite. Serve it up with some French fries or pasta to make it a perfect week night lunch or dinner. Enjoy.
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Breaded Chicken Tenders
A quick and Simple recipe that can be served as a snack or part of a main entree.
- 1 1/2 pounds chicken tenders organic
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/2 cup extra virgin olive oil (plus 1 tablespoon)
- 3 eggs large. Beaten
- 1 cup all purpose flour
- 3 cups panko bread crumbs Japanese Style Seasoned
Place 4 to 6 pieces of chicken tenders in a flat layer in a ziplock bag. Use a meat mallet to flatten the chicken tenders to about 1/4 inch thickness.
Note: This recipe includes tutorial video.
You want the chicken tenders to be evenly thick. This allows for even cooking. You can use a rolling pin instead of a meat mallet if you don’t have one.
Place the chicken on a large plate or in a bowl. Drizzle with up to 1 tablespoon extra virgin olive oil. Coat the chicken with the oil.
In a small bowl, combine the salt, blackpepper, paprika and oregano.
Sprinkle the seasoning on the chicken and coat thoroughly. Set aside.
Prepare the breading. You’ll need 3 bowls. Place each of the breading ingredients into seperate bowls – panko breadcrumbs in one bowl, eggs – beaten in another and flour in the third bowl.
Bread each chicken tender. First dredge in flour, sharking off any excess flour. Dip in the egg wash and shake off any excess. Coat with the bread crumbs thoroughly. Set aside.
Heat the olive oil over medium heat in a deep saute pan or large frying pan.
Note: Use enough oil to thoroughly saturate the bottom of the pan. You can substitue canola oil instead of olive oil.
Cook the chicken in 2 to 3 batches. Add 4 to 6 pieces of chicken to the hot oil and cook 2 1/2 to 3 minutes per side until golden brown.
Note: If the chicken is browning too fast, adjust your heat downwards. If it is browning too slowly adjust the heat upwards. Do not be tempted to overcrowd the pan.
Remove the chicken to a plate or dish, lined with paper towels – this will absorb any excess oil.
Plate and serve with your favorite side dish or with a dipping sauce if preferred. Enjoy.
I use olive oil to fry the chicken because the chicken cooks very fast. Canola oil can be substituted.
All of the breading ingredients will not be used up – discard the leftovers.