Panko Crusted Chicken Tenders Recipes

BAKED PANKO-CRUSTED CHICKEN TENDERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and 1/8 teaspoon garlic powder in a mini food processor. Blend until smooth and refrigerate dipping sauce until ready to use.
• In a small bowl combine 1/4 teaspoon each of garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly. Set aside.
• Toast panko crumbs in a skillet over medium-high heat until a golden brown color, 4 to 5 minutes. Place panko into a shallow dish. Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.

PANKO BUFFALO CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine panko bread crumbs, Italian-seasoned bread crumbs, garlic powder, salt, and pepper in a bowl. Pour Buffalo wing sauce into a separate bowl.
• Coat chicken breast pieces on both sides with the Buffalo sauce then evenly coat with bread crumb mixture. Lay pieces flat on a baking sheet.
• Bake in the preheated oven until no longer pink in the center, juices run clear, and chicken has reached desired crispiness, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PANKO-CRUSTED CHICKEN TENDERS

Steps:

• Season the chicken tenders with salt and pepper. Put the flour in one shallow pie plate or baking dish, the egg mixture in another, and the panko in another.
• One at a time, dredge the chicken tenders in flour to coat them lightly but evenly. Tap to release excess flour, then dip in the egg mixture, and finally in the panko, turning and rolling the tenders to coat evenly. This will not be messy if you use tongs, or use one hand for dipping into the dry ingredients and the other for dipping into the egg. Make sure the tenders are evenly coated. Shake off the excess crumbs. Place on a baking sheet, and chill uncovered for 15 minutes or up to a day.
• Heat a wide skillet over medium-high heat. Add the oil. When it is rippling hot, add the breaded tenders. Turn the heat down to medium, and cook for four to five minutes on each side, until golden brown and crisp. Cook in batches, if necessary, so that you don't crowd the pan. Watch carefully; the panko should not blacken, but the chicken tenders should be dark brown on each side. Remove from the heat and serve.
• Advance preparation: The chicken can be breaded up to a day ahead and kept in the refrigerator.

HONEY MUSTARD-PANKO CHICKEN TENDERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly coat a large baking dish with oil.
• Prepare chicken tenders: Mix panko, Parmesan cheese, salt, pepper, and paprika together in a medium bowl. Mix mustard, honey, and olive oil together in a small bowl.
• Slice chicken in half horizontally to form thin fillets. Cut each fillet into strips. Dip chicken strips in the mustard mixture, then coat in the panko, and place in the prepared baking dish.
• Bake in the preheated oven until tenders are golden brown, 15 to 20 minutes, turning over halfway through.
• Prepare sauce: Mix garlic, mustard, honey, oil, lemon juice, salt, and pepper in a small bowl. Serve sauce with chicken tenders.

EASY PANKO CHICKEN TENDERS

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Put mayonnaise in a bowl and dip chicken into it.
• Put bread crumbs in another bowl. I start with one cup and then add more if needed.
• Dip chicken into the Panko bread crumbs.
• Place on a baking sheet.
• Bake until brown and cooked through.
• Have your favorite dipping sauce and enjoy!