CHICKEN TENDERS - 4 WAYS

AIR OR DEEP FRIED, BAKED WITH AND WITHOUT A RACK - WHAT’S OUR VERDICT ON THE BEST CHICKEN TENDER?

6-8 servings

Ingredients:

2 lbs chicken breast (skinless)
2 eggs
2 cups panko
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp ground pepper
Optional: dijon mustard, buttermilk, parmesan

The Blistered Peppers Take:

The verdict? FRIED. It isn’t up for debate - it is just fact. Fried chicken tenders are the best. The air fried are nice, but a little dry. The baked tenders, even when using a wire rack to better distribute heat, just didn’t crisp in the same way frying does - baked tendies still tasted great, so if you’re in search of a healthier option, baked is the answer!

I really love this recipe because it is so easy and family friendly. Chicken, eggs, panko and some seasoning. Straight-forward.

BP tip: use tongs instead of your hands when dredging the chicken strips. Keeps your hands - and your kitchen - much cleaner!

Recipe:

1. Prep chicken tenders: in a medium bowl, combine the panko, seasonings and 1/4 cup grated parmesan if you like! In a separate bowl, whisk the eggs and combine with 1 tablespoon of dijon mustard or 1/4 cup buttermilk if you so chose.

   • If you bought chicken breast, not strips, slice them thinly to prep for dredging.

2. Cover a baking sheet in parchment paper and set aside. Dredge each chicken strip: first in the egg/mustard mixture, then in the panko mixture - make sure the chicken strip is well covered in panko! Place each dredged chicken strip on the parchment lined baking sheet.

   FRY:

   Using a large pot or dutch oven, heat canola or peanut oil - it should be about 1 inch deep of oil. If you don’t have a thermometer, place a wooden spoon or spatula in the oil, when small bubbles appear around the spoon, you’re good to go.

   Place each chicken tender in the oil, working in batches to make sure you don’t overcrowd them. Let fry for about 5-6 minutes - I like to flip them halfway through to make sure they fry evenly. Keep a close eye as you don’t want them to get too dark and burn!

   Let cool on paper towel.

   AIR FRY:

   Preheat air fryer to 400 degrees for 10 minutes. Cover the air fryer rack in tin foil and place the chicken tenders on the rack. Cook for 15 minutes - flipping once halfway through.

   BAKE:

   Preheat oven to 425. Place chicken tenders on parchment lined baking sheet and bake for 14 minutes - flipping once halfway through.

   BAKE WITH WIRE RACK:

   Preheat oven to 425. Place chicken tenders on wire rack (on top of baking sheet or you’ll have a messy oven!) and bake for 14 minutes - flipping once halfway through.

Enjoy warm with a side of mayo, mustard, and ketchup!