Best Panko Crusted Chicken Tenders Recipes

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BAKED PANKO-CRUSTED CHICKEN TENDERS



Baked Panko-Crusted Chicken Tenders image

Ditch the deep fryer for these low-fat crispy chicken tenders that are baked in the oven. Accompanied with the healthy yogurt-based roasted red pepper dipping sauce, this meal will fill you up without the guilt! You can also serve the tenders over some mixed greens, using the dipping sauce as a dressing.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 40m

Yield 4

Number Of Ingredients 14

½ cup plain fat-free Greek yogurt
¼ cup jarred roasted red peppers - drained, patted dry and chopped
1 tablespoon balsamic vinegar
¼ teaspoon dried basil
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound chicken tenders
1 cup Italian-seasoned panko (Japanese bread crumbs)
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and 1/8 teaspoon garlic powder in a mini food processor. Blend until smooth and refrigerate dipping sauce until ready to use.
  • In a small bowl combine 1/4 teaspoon each of garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly. Set aside.
  • Toast panko crumbs in a skillet over medium-high heat until a golden brown color, 4 to 5 minutes. Place panko into a shallow dish. Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders on the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 22.1 g, Cholesterol 115.7 mg, Fat 5.8 g, Fiber 0.2 g, Protein 32.6 g, SaturatedFat 1.6 g, Sodium 487.7 mg, Sugar 2.3 g

PANKO-CRUSTED CHICKEN TENDERS



Panko-Crusted Chicken Tenders image

This recipe is from a New York Times article written by Martha Rose Shulman about how to get kids to eat better by making similar-tasting but healthier versions of their favorite foods. I think it's also a good trick for adults. This recipe uses little oil, so the frying part is a lot cleaner and easier than usual frying.

Provided by ajbard

Categories     Lunch/Snacks

Time 25m

Yield 1 pound chicken tenders, 4 serving(s)

Number Of Ingredients 7

1 lb chicken tenders, cut in half if desired
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/2 cup all-purpose flour
2 eggs, beaten with 2 tablespoons cold water
2 cups panko breadcrumbs
2 tablespoons canola oil or 2 tablespoons peanut oil

Steps:

  • Season the chicken tenders with salt and pepper. Put the flour in one shallow pie plate or baking dish, the egg mixture in another, and the panko in another.
  • One at a time, dredge the chicken tenders in flour to coat them lightly but evenly. Tap to release excess flour, then dip in the egg mixture, and finally in the panko, turning and rolling the tenders to coat evenly. This will not be messy if you use tongs, or use one hand for dipping into the dry ingredients and the other for dipping into the egg. Make sure the tenders are evenly coated. Shake off the excess crumbs. Place on a baking sheet, and chill uncovered for 15 minutes or up to a day.
  • Heat a wide skillet over medium-high heat. Add the oil. When it is rippling hot, add the breaded tenders. Turn the heat down to medium, and cook for four to five minutes on each side, until golden brown and crisp. Cook in batches, if necessary, so that you don't crowd the pan. Watch carefully; the panko should not blacken, but the chicken tenders should be dark brown on each side. Remove from the heat and serve.
  • Advance preparation: The chicken can be breaded up to a day ahead and kept in the refrigerator.

Nutrition Facts : Calories 495, Fat 13.9, SaturatedFat 2.3, Cholesterol 171.6, Sodium 940.6, Carbohydrate 51.3, Fiber 3, Sugar 3.6, Protein 38.2

PANKO PECAN CRUSTED CHICKEN TENDERS



Panko Pecan Crusted Chicken Tenders image

We love chicken, and pecans...I saw a similar recipe in a magazine, but they used pecans as a topping over the chicken...I wanted something I could incorporate into the batter, so I decided to grind the pecans up fine...easy and quick to fix, goes great with pan grilled new potatoes...Depending on your other side items, this could feed up to 8 people...or makes for very nice left overs...

Provided by Debbie Bankston @Deb59

Categories     Chicken

Number Of Ingredients 8

8 - chicken tenders, pounded slightly
2 cup(s) panko bread crumbs
1/4 cup(s) pecans-ground fine
1/2 cup(s) plain flour
1 tablespoon(s) corn starch
1/4 teaspoon(s) onion powder
1/2 cup(s) buttermilk-optional
1 - egg- slightly beaten with 1 tablespoon of water added

Steps:

  • I soak my pounded chicken tenders in the buttermilk for about 2 hours before I make this. Drain the excess buttermilk from the tenders before beginning. Mix the panko bread crumbs and ground pecans well..Mix the flour, corn starch and onion powder well, any other seasonings you desire can be added to the flour mixture also...
  • Add your choice of cooking oil to the skillet, preheat oil while battering the tenders. Dust each tender in the flour mixture, then dip into the beaten egg mixture, then into the panko mixture. Place into the heated oil...cook until golden on each side, drain on paper toweling...

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