I don’t know why, but im losing track on what day it is. It feels like it’s the beginning of the week to me, but im so glad that it’s Wednesday, which means that the weekend is almost near. Anyhow, one thing you should know about me is that im a sports fanatic. Matter of fact, My family and I lounge in front of the t.v. and watch sports. I know it sounds like sounds fun when hearing that I spend quality time with my family, but when it comes to sports, you may not want to be around me or my family. One thing that we do a lot is yell at the t.v. when disagree with referees or annoyed with a player actions. Sometimes I pace back and forth in the living room when the score is close.
Besides all the craziness at my house, one thing that my family do on game nights is that we make finger foods. Normally, it’s the usual chips, salsa, and chili, but this time I decided to make chicken tenders. What makes these chicken tenders so great is that they are full of flavor, healthier without the added oil, and crispy because of the panko. If you are unfamiliar with panko, panko is Japanese style breadcrumbs. Panko has a different texture compared to regular bread crumbs, which makes panko perfect for chicken tenders. My family and I try not to fry as much, so we are constantly trying to find recipes with alternatives. Not only these chicken tenders are perfect for game night, but are great to feed kids.
Baked Panko Chicken Tender
1 1/2 lbs boneless skinless chicken breasts or breast tenders
1 1/2 cups panko breadcrumbs
2 teaspoons dried basil
2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup flour
Preheat oven to 350F. 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. In a third shallow dish, combine 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 1/2″. Remove plastic and slice into strips.
Dredge tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and then coat the chicken tenders with the breadcrumb mixture. Arrange on baking sheet. Repeat with remaining strips.
Bake chicken tenders for 12-15 minutes, or until golden brown, flipping once part way through the cook time.