Just another single, polyglot, xenophilic, Texan in the kitchen...

Just another single, polyglot, xenophilic, Texan in the kitchen...

Breaded Baked Chicken Tenders

Not the prettiest photo, but these chicken tenders were great!

This will be a very quick post because I have a lot to do before my mom’s arrival this weekend!! I’m so happy she’s coming. Maybe I’ll try to coerce her to get in the kitchen and help me cook. Hah! Yeah, right! She’s on a diet, so maybe I’ll be posting some healthy dishes on here for a change.

Anyway, I made this chicken at the last minute last week to accompany my homemade bread. It was very good. So good that my neighbor took all the chicken you see on the plate in the photos. I only had the two in the sandwich. He almost took the rest of the bread, too!
I don’t have a set recipe for this, but I’ll post what I did below.

Breaded Baked Chicken Tenders

Oil or cooking spray
1 package of boneless, skinless chicken tenders (about 8-10 pieces)
Lawry’s Seasoning Salt
1-2 cups AP flour
1-2 eggs (I’m selfish with my eggs (hah!), so I use one egg and only crack the second one if necessary)
1-2 cups Breadcrumbs (homemade or storebought; Italian or plain)

Oil or spray a jelly roll pan, and preheat the oven to 350 degrees.

Wash the chicken tenders, if necessary. Season the chicken with seasoning (or regular salt) and pepper. Dip the tenders in flour, then egg(s), and then breadcrumbs. Place the coated tenders on the jelly roll pan.

Bake the tenders for 15-20 minutes, then flip over the tenders and cook them for 5-10 more minutes.

Serving Suggestions: Serve the tenders as is with sides or in a sandwich or with a dip! Enjoy!

Copyright – Memoria James – http://www.mangiodasola.com

Memoria James

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