Crispy, Baked Chicken Tenders

Quick & healthy alternative to store bought, frozen chicken tenders

Chicken tenders are a family favorite but store or restaurant tenders are often fried and have a lot of salt. This recipe is a healthier take on a much loved comfort food. Coating the tenders with cornstarch, egg, and panko gives them the crispy texture you get when frying without the fat.

As a bonus, dinner is ready in 30 minutes!

Crispy, Baked Chicken Tenders

Ingredients

• 2-3 large boneless, skinless chicken breasts

• ¾ cup corn starch

• 2 cups panko (I prefer the whole wheat panko)

• 2 eggs, beaten

• Spices as desired (i.e., black pepper, onion powder, garlic powder, etc.)

Directions

1. Preheat to 425°F and line a baking sheet with parchment paper or a crisping silpat.

2. Set up three bowls for coating the chicken:

   1. Cornstarch bowl (add spices and combine)

   2. Egg bowl; beat the eggs

   3. Panko bowl

3. Cut chicken breasts into 1 inch thick strips or nuggets. Tip: evenly cut pieces help ensure consistent cooking.

4. Coat all sides of each strip of chicken, in small batches (a few pieces at a time), as follows:

   1. Cornstarch

   2. Beaten egg (let excess drip off)

   3. Panko

5. Place, spaced evenly, on prepared baking sheet(s).

6. Cook for ~15 minutes until meat registers 165°F on a meat thermometer.

Serve with your choice of dipping sauces or eat plain.