How To Make Panko-Crusted Chicken Tenders
Crunchy chicken tenders are baked with panko crumbs, then served warm with a sweet and smoky honey-barbecue dipping sauce, for the heartiest meal!
Serves:
Ingredients
- 1½lbschicken breasts,or breast tenders, boneless, skinless
- 1½cupspanko breadcrumbs
- 1tsporegano
- 2tspgarlic powder
- 1tspsmoked paprika
- ½tspcayenne
- ½tspkosher salt
- ½tspfreshly ground black pepper
- 2eggs
- ½cupflour
For Honey-Barbecue Dipping Sauce:
- ½cupbarbecue sauce,of choice
- 3tbsphoney
Instructions
-
Preheat the oven to 350 degrees F. Prepare a baking sheet by covering it with foil and lightly spraying with cooking spray. Set aside.
-
In a small bowl or shallow dish, season the flour with salt and black pepper, and lightly beat the eggs in another shallow dish.
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In a third shallow dish, combine the panko breadcrumbs with oregano, garlic, paprika, cayenne, salt, and pepper.
-
If using chicken breasts, prepare by putting one breast in between two layers of plastic wrap. Pound to an even thickness of approximately ½-inch. Remove the plastic and slice into strips.
-
Dredge the tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg, then coat the chicken tenders with the breadcrumb mixture.
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Arrange the chicken tenders on the baking sheet. Repeat with remaining strips.
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Bake for 12 to 15 minutes, or until golden brown, flipping once partway through the cooking time.
-
Whisk together the honey and barbeque sauce in a small bowl until combined. Season to taste with salt and pepper.
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Serve baked tenders with sauce, and enjoy!
Nutrition
- Calories:Â 577.16kcal
- Fat:Â 19.02g
- Saturated Fat:Â 5.27g
- Trans Fat:Â 0.19g
- Monounsaturated Fat:Â 7.35g
- Polyunsaturated Fat:Â 3.92g
- Carbohydrates:Â 57.30g
- Fiber:Â 2.08g
- Sugar:Â 25.79g
- Protein:Â 42.67g
- Cholesterol:Â 188.84mg
- Sodium:Â 660.69mg
- Calcium:Â 97.05mg
- Potassium:Â 554.86mg
- Iron:Â 2.71mg
- Vitamin A: 98.29µg
- Vitamin C:Â 0.49mg
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