January 27, 2014
A combination of crushed cornflakes, panko breadcrumbs and dried seasonings make up the crunchy coating on these baked chicken tenders.
Growing up, my default kids menu item of choice was a plate of chicken tenders complete with French fries.
That is an order that celebrates all things not shy about their golden fried goodness. Wow!
Even though my taste in food has matured over the years, I still have a place in my heart for chicken fingers.
In adulthood they are easily found on the appetizer list at any bar-restaurant, but that doesn’t mean I order them.
Maybe I should skip a brownie and my sweet tooth and satisfy my savory cravings instead?
No, for some reason I still just won’t do that.
Instead I come up with a healthier version of savory foods in my own kitchen.
Rather than indulging in a pile of fried fare, I whip up baked chicken tenders.
They give me another reason to say thank you to my oven.
First, I preheat the oven to 400 degrees F.
Then I line a sheet pan with foil and put a wire rack on top.
It’s important to bake the chicken tenders on a rack in the sheet pan. Then they will end up crispy on the bottom.
For the crust, I combine crushed cornflakes, panko breadcrumbs and dried seasonings including oregano, thyme, garlic powder, onion powder, salt and pepper.
When I am ready for assembly, I take turns dipping each strip of chicken into all-purpose flour, shaking off the excess.
After that I dunk them into a small bowl with an egg and milk whisked together, which acts like the glue.
Finally, I carefully put them into the crunchy coating making sure it is fully covered.
The tenders bake for 18-20 minutes until they are golden brown.
The flavor of the seasoning pairs well with barbecue sauce or honey mustard.
You won’t miss the usual fried version.
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