Breaded Chicken Tenders

For me, Breaded Chicken Tenders are the ultimate example of a pleasing family weeknight dinner that can be at the center of your table in less than half an hour. Seriously, the flavor of the breading is phenomenal. Making your own homemade breadcrumbs really pays off in this recipe and it only takes a minute to mix it together. The fresh breadcrumbs, Parmesan cheese and parsley really give the chicken so much flavor.

I’ve already posted the recipe of the breaded chicken on the blog in several recipes, but I realized that the way I serve this most often just like this – plain and simple.

This recipe doesn’t include any extraordinary ingredients, they are all pantry staples. The best part is that it’s a favorite of both children and adults. You’ll have the whole family satisfied and smiling, munching away and cleaning their plates with no prodding.

1 lb chicken tenders, about 8-10 chicken tenders

salt, pepper

2 eggs

1/2 cup flour

canola or vegetable oil, for pan frying

Homemade Seasoned Breadcrumbs:

4 slices of white bread, (good quality American Bread, such as Arnold or Pepperidge Farm or Homemade)

1/3 cup Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 Tablespoon fresh parsley, minced

Flatten each chicken tender to the same even thickness. Place the chicken tenders on a cutting board, cover with plastic wrap and pound lightly with the flat side of a meat mallet.

Season with salt and pepper. Cut the bread into cubes or tear into large chunks. Pulse in a food processor until you have fine crumbs. Add the Parmesan cheese, salt, pepper, garlic powder, onion powder and parsley. Pulse a few times, just until evenly mixed.

If you want the chicken tenders to be EXTRA crispy, use panko bread crumbs instead of the fresh bread crumbs, seasoning with the same ingredients. You don’t have to use the food processor for this, just mix all the ingredients in a shallow dish.

Set up your breading station. Place the seasoned bread crumbs in one pie plate or shallow dish. Place the flour in another and 2 beaten eggs in another.

Dredge the chicken in flour, dip in the egg and then in the breadcrumbs, packing the breading on with your hands so it would adhere better. I even dredge both sides of the chicken in the breadcrumbs a few times for extra insurance.

Keep one of your hands dry and one wet. When dredging in the flour and breadcrumbs use one hand and use the other when dipping in the eggs. That’s a great way to keep your fingers from being breaded in the process.

Heat about 1 1/2 Tablespoons of oil in a nonstick skillet over medium heat. Add the chicken tenders to the skillet and cook for about 2 minutes per side, just until they are golden brown on both sides.

You can use chicken breast instead of chicken tenders, just cut the chicken breast into strips. 

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