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Homemade Breaded Chicken Tenders
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Homemade Breaded Chicken Tenders
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Homemade Breaded Chicken Tenders
FROM CHEF DALE MACKAY
Ingredients
Chicken tenders
| 2 | boneless, skinless chicken breasts, cut into lengthwise strips | |
| 2 | eggs, beaten | |
| 1 | cup Co-op Gold Enriched All Purpose Flour | |
| 1 | cup Panko Bread Crumbs (or whole wheat for a healthy option) | |
| salt and pepper, to taste | ||
| 1 | teaspoon each, onion powder and garlic powder |
Dip
| 1 | cup buttermilk | |
| ¼ | cup mayonnaise | |
| 2 | cloves garlic, chopped | |
| ½ | teaspoon thyme | |
| ¼ | teaspoon each, rosemary and savory |
Directions
Chicken tenders
Preheat oven to 400° F. Place the eggs and flour in separate bowls. In a third bowl, mix the crumbs, salt, pepper, onion powder, and garlic powder together. Dredge the chicken strips in the flour, shaking off any excess; then dip in the eggs and finally in the bread crumb mixture, coating well. Arrange on a baking sheet; bake in oven for 12-15 minutes until golden brown. Serve with the ranch dressing dip.
Dip
Place all ingredients in a blender and mix. Add salt to taste.
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