Baked Chicken Tenders

Another recipe from The Sparkpeople Cookbook....

Photo Credit:  "Gimme Some Oven"

I have an old stand-by recipe for chicken tenders that we make at least once or twice a month.  I got that recipe from a friend who I think adapted it from a Rachael Ray recipe.  Everyone in my family loves the "old stand-by", but I wanted to try this recipe because the tenders are baked in the oven rather than cooked in oil in a skillet.

Baked Chicken Tenders

1/2 cup skim milk
1 1/2 tsp white vinegar
1 pound chicken tenders
1 1/2 cups panko (Japanese breadcrumbs)
1/4 cup shredded Parmesan cheese
1 tbsp dried basil, thyme, or oregano
     (I used "Italian Seasoning" which is a combination of all of these)

*Preheat oven to 400* F.  Combine the milk and vinegar in a small mixing bowl.  Stir to combine and let rest on the counter for 5 minutes.  Add the chicken tenders to the milk mixture and soak for 5 minutes.
*While the chicken is soaking, combine the panko, cheese, and herbs in a shallow baking dish.  Place a pizza screen or an ovenproof cooling rack on top of a sheet pan.
*Using one hand (I used a fork because touching raw chicken with my bare hands completely grosses me out!), remove the meat from the milk mixture, shake off any excess liquid, and place into the breadcrumb mixture.  With a dry hand (fork), pat into the breadcrumbs to coat and then place on the wire rack.  Bake for 20 minutes, until outside is crispy and inside is no longer pink.

Review:  I liked the flavor of these tenders, but I do like my old stand-by recipe better.  What I liked most about this recipe was that the tenders are baked which saves me a lot of time standing at the stove cooking 3 or 4 tenders at a time in the skillet.  I liked that cooking them on top of the wire rack did make them crispy on the outside and tender on the inside.  Next time, however, I would spray the rack with a non-stick cooking spray because they did stick to it a bit.  My kids did not like them, in fact they would not even taste them because "they have icky green stuff in them" - basil, oregano, etc.  My husband was not home to try them but somehow I think he would be less excited about the panko crumbs compared to our other recipe (see below). 

Final Verdict:  I will still use the recipe that I have been using for years, but I will try it baked in the oven next time rather than on the stove and see if we like them as much. 

Stand-By Chicken Tenders

2 pounds chicken tenders (I usually use 1 pound and reserve 1/2 the breadcrumb mixture for the next time I cook chicken tenders)

1 cup flour in a shallow bowl or pie plate
2 eggs beaten in a 2nd bowl

Combine the following on a plate:
3/4 cup breadcrumbs (I use whole wheat breadcrumbs, plain or seasoned)
3/4 cup grated Parmesan cheese
1 tsp garlic powder
2 tsp grated lemon zest
1/4 cup chopped fresh parsley
3 Tbsp olive oil
**My husband likes his more spicy so I add red pepper flakes to the end of the mixture and do his chicken last. 

Dip chicken tenders in the flour first, then the egg, and finally the breadcrumb mixture covering both sides completely.  Heat olive oil in pan and cook chicken 3 minutes on each side or until chicken is cooked through.

My kids both devour this recipe every time I make it.  We rarely have left overs!  The "icky green stuff" is more hidden because the whole wheat bread crumbs are darker than the panko crumbs.  We usually eat them with a side of pasta, and carrots and broccoli.