My kids love these crispy baked chicken tenders. The secret to their incredible crunch and flavour lies in a simple step that makes all the difference – baking the breadcrumbs for just 5 minutes before using them to coat the chicken. This extra step ensures that your chicken tenders come out perfectly golden and crunchy, with juicy, tender meat inside.
Note 1 – Chicken breast can be used. Cut the chicken breast lengthwise into long strips and pound it using a mallet or rolling pin to be approximately 1.5cm thick.
MAKE AHEAD – Refrigerate for up to 3 days. Freeze for up to 2 months. Follow steps 1-4, then freeze the chicken tenders in an air-tight container with baking paper between the layers to stop the pieces from sticking together. Thaw completely in the fridge overnight and bake as per recipe instructions. Alternatively, bake from frozen. Increase the cooking time from 12 minutes to a total of 18 minutes. The results are not as crisp as freshly made tenders, but they come very close and are delicious.
LEFTOVERS – Refrigerate cooked chicken tenders for up to 3 days. Reheat in the microwave or oven. Not suitable to freeze.
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Find it online: https://simplehomeedit.com/recipe/crispy-baked-chicken-tenders/
