These aren't your kids' chicken tenders, although they are kid-approved! Flavorful dried herbs and spices are combined with panko breadcrumbs to form a crispy and flavorful crust on these chicken tenders. Pan seared and then finished in the oven, these tenders have a crispy outside and a tender and juicy inside. Serve it with my balsamic mayo (recipe included), or with your favorite dipping sauce.
Course appetizer, dinner, lunch, main course
Cuisine Italian
Keyword chicken tenders
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Servings 4
Calories 236kcal
Author Steph
Equipment
frying pan
sheet pan fitted with a wire rack
Ingredients
Chicken Tenders
1lbchicken breast
1cupplain panko breadcrumbs
1/4cupegg whites
1/2tspgarlic powder
1/2tsponion powder
1/2tspkosher salt
1/2tsppaprika
1/4tspdried basil
1/4tspdried oregano
fresh cracked pepper
Balsamic Mayo
1/4cuplight mayo
1tablespoonbalsamic vinegar
Instructions
Preheat oven to 400F.
Cut the chicken breast into tender-sized pieces (approximately 12 tenders).
Prepare your dredging station with 2 bowls.
In one bowl, add the egg whites.
Add the seasonings to the panko in another bowl, and stir to combine.
Dip the chicken into the egg whites and toss in the breadcrumbs.
Preheat a frying pan over medium high heat and add olive oil spray.
Pan-fry over medium high heat; cook for a few minutes per side, or until golden on all sides (the chicken won’t be cooked through).
Once golden, transfer to a baking sheet fitted with a wire rack on top.
Bake at 400 for about 15-20 minutes or until the chicken is cooked through.
Stir the mayo and balsamic together in a small bowl for dipping.