29 January, 2020
Baked and Breaded Chicken Tenders
I’d like to apologize for the lack of proper photos (at least until I get the chance to update this post). Hubby and I were so hungry, it wasn’t until we’d finished dinner, washed the dishes, and I had started writing this that I’d realized I never took a picture of the food.
Bearing that in mind, this is a fantastic breaded chicken strip recipe. I know I’m going to reference it again for the spice mix, which, as my mom could tell you, I randomly decided sounded like a good idea in the middle of a two-hour phone call. The thick dredging batter was an idea I stumbled upon and modified (for the sake of cutting calories, as the original recipe also included a ton of mayo and other things). It worked swimmingly for getting breading to stick to chicken, so I’m certain I’ll use it again.
You can make this recipe without using a wire rack, but you’re likely to end up with soggy chicken and/or lost breading. If you do go that route, make sure you spray your foil or baking sheet with baking spray before setting the chicken on top.
2 Chicken breast halves, cut into 3/4 inch slices
4 tbsp Flour
1/2 tsp Pepper
1 tbsp Old Bay seasoning
1/2 tsp Garlic powder
1/2 tsp Oregano
1/4 tsp Smoked paprika
1/4 tsp Celery salt
1/8 tsp Asafetida (also called Hing, found at Indian food marts)
1 cup Panko bread crumbs
Preheat the oven to 400 degrees F and place a wire baking rack on a cookie sheet. You can also use a wire cooling rack on top of a cookie sheet, just make sure you have enough room in your oven.
Trim and cut your chicken breasts. In a small bowl, make the dredging batter, whipping with a fork until the flour and the egg are evenly combined with no lumps. In a second small bowl, make the spice mix, stirring and tossing the ingredients until everything is evenly distributed.
Using tongs, dredge the chicken in the batter before tossing it in the spiced bread crumbs. Place your chicken tenders on the wire rack so that none of the pieces overlap.
Bake the chicken for 15-20 minutes, until the tips of the breading begin to turn golden brown. Enjoy plain, with honey mustard, or paired with your favorite dipping sauce.