Baked Chicken Tenders
Chicken tenders may be known for being a kid favorite, but it’s hard to find an adult who doesn’t enjoy them just as much. And there’s a lot to love when a crisp, golden brown coating meets juicy, tender chicken strips. This weeknight version strays slightly from the traditional deep-fried recipe: It can be pan-fried (see tip below), but shines when baked in the oven. It’s also not too spicy, but feel free to add cayenne, crushed red-pepper flakes or fennel seed, or ground cumin to the flour mixture for a little punch. Proper chicken tenders, or the smaller muscle underneath the breast, can be hard to find, but boneless, skinless breasts — from chicken, or even turkey — sliced into thin strips are an excellent stand-in. This version is paired with an herbed yogurt dip, dotted with chives, parsley and dill, but it can also be served with ketchup.
INGREDIENTS
FOR THE DIP:
- 1 ½ cups full-fat Greek yogurt, labneh or sour cream
- ¼ cup finely chopped chives
- ¼ cup finely chopped parsley
- 2 tablespoons finely chopped dill
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, finely grated or chopped
- Kosher salt and freshly ground pepper
FOR THE CHICKEN:
- 1 ½ pounds boneless, skinless chicken breasts
- Kosher salt and freshly ground pepper
- 1 cup all-purpose flour
- 2 teaspoons smoked paprika
- 2 large eggs, beaten to blend
- 2 cups bread crumbs (preferably panko or other coarse bread crumbs)
- 3 tablespoons olive oil
PREPARATION
- Make the dip: Mix yogurt, chives, parsley, dill, lemon juice and garlic in a small bowl; season with salt and plenty of pepper. Set aside.
- Prepare the chicken: Cut chicken breasts lengthwise into about 1 1/4-inch-wide strips. Season with salt and pepper, and set aside.
- Mix together flour and paprika in a medium bowl, and season with salt and pepper. Place eggs in a large bowl and whisk with 1 teaspoon water. Season with salt and pepper. Put bread crumbs in a large bowl or shallow baking dish, and season with salt and pepper.
- Working with few pieces at a time, toss the chicken in the flour mixture, making sure it’s evenly coated. Shake off excess flour, and dip into egg wash. Shake off any excess.
- Dip chicken into bread crumb mixture a few pieces at a time, pressing to adhere as many bread crumbs as possible. Shake off any excess, and set chicken aside on a large plate.
- Heat oven to 450 degrees, and place breaded chicken strips on a foil- or parchment-lined rimmed baking sheet. Drizzle with olive oil, and bake until one side is beginning to brown, 6 to 8 minutes. Using tongs or a spatula, flip chicken and continue to cook until the other side is golden brown and crisp, another 6 to 8 minutes. Serve with herbed yogurt dip.
Tip
- If pan-frying, heat 1/2 cup vegetable oil in a large skillet over medium–high heat. Once oil is shimmering and hot (and registers about 375 degrees on a thermometer), working in batches, add chicken strips, taking care not to crowd the skillet. Fry until one side is golden brown and crisp, 2 to 3 minutes. Flip chicken using tongs or a spatula, and continue to fry until the other side is golden brown and crisp, another 2 to 3 minutes. Transfer chicken to a paper towel-lined plate and season with salt. Serve with herbed yogurt dip.
