Fried Panko Chicken Tenders |
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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This oven-frying method delivers a crispy coating without deep-frying. Don't be tempted to skip any steps if you want a golden, crunchy chicken tender. Ingredients:
1 1/2 cups panko (japanese breadcrumbs) |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
3/4 cup nonfat buttermilk |
1 1/2 pounds chicken breast tenders (about 12 tenders) |
cooking spray |
cajun-creole dipping sauce |
Directions:
1. Preheat oven to 450°.
2. Combine panko, pepper, and salt in a shallow dish. Pour buttermilk into another shallow dish.
3. Dip chicken in buttermilk; dredge in panko mixture, pressing firmly to coat. Shake off excess panko mixture. Place chicken on a wire rack; let stand 10 minutes. While chicken stands, place a jelly-roll pan in oven to heat.
4. Coat chicken well with cooking spray. Remove hot pan from oven; coat with cooking spray. Arrange chicken in a single layer on pan. Bake at 450° for 23 minutes or until chicken is lightly browned. Serve with Cajun-Creole Dipping Sauce.
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