Tuesday, January 10, 2012

Panko Crusted Chicken Tenders

This is one that is a favorite with kids and adults alike. It is just reminiscent enough of nuggets to be devoured by the little ones and just enough sophistication to be enjoyed by their parents.

Prep couldn't be faster so save this for one of those - rushtosoccerpracticenowit's7pmandidonthavedinnerplanned - kinda nights!

Preheat Oven to 425. Serves 4
  • 1 LB of Chicken Tenders (or cut Boneless Chicken Breasts into large chunks)
  • 1.5 cups of Whole Wheat Panko
  • 1 cup of olive oil (or olive oil canola blend)
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tbl grated Parmesan cheese (optional)

Place all the Panko and seasoning (and cheese if using) into a baking dish.

Pour the olive oil into a separate bowl.

Dredge the chicken tenders into the olive oil until fully coated and then into the panko mixture one at a time. Lay them out on a lightly greased cookie sheet and spray with a bit of oil spray on the tops. Bake for approx 15 minutes, then flip the tenders and bake for an additional 10-12 or until fully cooked thru and an instant read thermometer registers at 165.

Serve with plenty of honey mustard or ketchup for dipping.

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