Most folk LOVE chicken tenders, and, really, what’s not to love?
Well… mebbe the fact that they’re wicked heavily breaded and then fried. And mebbe they’re not really made from what would be generally recognized or thought of as actually coming from a chicken.
How’s about if you could make your own, very, very tasty chicken tenders, at home, easily, in the oven, and most certainly from lovely boneless bit of chicken?
I thought you might like that.
Even better; kids will like them, too.
INGREDIENTS
•1 cup mayonnaise
•2 tbsp honey mustard
•2 tbsp water
•1 tbsp Sherry Peppers Sauce (or 1 tsp of your favorite hot sauce) – optional
•1/2 tsp celery salt
•1/2 tsp black pepper
•1/2 tsp garlic powder
•1-1/2 lb chicken breast tenderloins
•2 cups bread crumbs*
*Crushed Rice Chex cereal works a treat in place of bread crumbs, and they’re gluten free!
Heat your oven to 425º, place a rack in a foil lined baking pan, and apply a bit of cooking spray to the rack.
Combine the mayonnaise, honey mustard, water, Sherry Peppers Sauce (if you’re using it or hot sauce) together with the celery salt, black pepper, and garlic powder in a large bowl. Then place the bread crumbs (or crushed Rice Chex) in a shallow bowl nearby.
A couple at a time, dip the chicken tenders into the mayonnaise mixture, turning to coat both sides well.
Transfer each dipped chicken piece to the bowl of bread crumbs and turn to coat well.
Arrange on the rack in the baking pan, then repeat with the remaining chicken pieces.
Note: the mayonnaise mixture is probably enough to do two packets of tenders, if you’re cooking for a crowd, but you will need additional bread crumbs or crushed Rice Chex.
Pop the breaded tenders into the hot oven for 15 minutes, then turn them over and return to the oven for another ten minutes.
Serve with ketchup, honey mustard, barbecue sauce, ranch dressing, or your own favorite chicken dipper.
We enjoyed ours with a bit of root beer baked beans and cucumber and summer squash salad on the side.
See?
Simple. Tasty. And all real food.