Freeze Leftover Chicken Tenders – These freeze well and reheat easily for easy meals and snacks later on.Cut Your Own Chicken Tenders – Instead of purchasing chicken tenderloins, cut your own chicken tenders using our handy tips found above.Buy Chicken In Bulk – Purchase chicken in bulk or on sale and store it in the freezer for later use.Swap The Seasoning – Use your favorite seasoning blend like Italian seasoning in place of the garlic, onion and paprika mixture.Add Cheese – Add a little bit of parmesan cheese to the breadcrumb mixture.Gluten Free – Use gluten-free flour or cornstarch instead of the regular flour and look for a gluten free breadcrumb or use unsweetened crushed rice cereal or chopped nuts.Make Them Spicy – If you love spicy baked chicken tenders, add a splash of hot sauce to the wet batter and a sprinkle of cayenne pepper to the dry batter.Skip The Mustard – Although the Dijon mustard flavor isn’t overwhelming, you can omit.Feel free to sprinkle on some herbs like fresh parsley before serving.Chicken should reach 165 degrees F / 74 degrees C before removing it from the oven. Always check for doneness with a meat thermometer.If you prefer, you can spray chicken lightly with oil or cooking spray for a golden-brown crust.Lightly press the panko mixture into the chicken when coating to help the mixture adhere.Dry the chicken with paper towels before coating it in the wet batter.Lightly toast the panko bread crumbs in a dry skillet for an even crunchier coating.Cut chicken into similar-sized pieces for even cooking.The internal temperature should be at least 165F / 74C when inserted into the thickest part of the chicken. Note: It is important to always check your food for doneness using an instant read thermometer. Brush or spray the tops with a little olive oil or melted butter (optional), and bake in a preheated oven at 400 degrees F / 200 degrees C for 15-20 minutes until they are golden and the chicken is cooked through.Continue until remaining chicken is done. Transfer chicken tenders onto a prepared baking sheet.Dip the chicken into the wet mixture, then the dry mixture, pressing lightly to help the breadcrumbs stick.Using two dishes, prepare the wet batter in one shallow dish and then combine the dry ingredients in the other.Dry the chicken pieces with a paper towel and prepare a baking sheet lined with parchment paper.Get full ingredients list and instructions from the recipe card below.
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