#PANKO BREAD CRUMB CHICKEN TENDERS FULL#

Yes! You can skip the flour and use just the egg and panko for a lighter, but still crispy and flavorful, coating. The flour also forms a sort of glue when it comes into contact with these wet ingredients, allowing the final layer of panko breadcrumbs to stick effectively. It creates a dry surface on the chicken, helping the wet ingredients (like the buttermilk and egg mixture) adhere better. Tenders overcook quickly though, so it’s important to check it to make sure it’s not overcooking.įlour acts as a primer in the breading process. It should read 165☏ on an instant read meat thermometer.

Always check the internal temperature of your chicken.Keeping space between the chicken tenders ensures they cook evenly and get nice and crispy. This allows the breading to set and stick better to the chicken. Let your breaded chicken rest for a few minutes before baking.

#PANKO BREAD CRUMB CHICKEN TENDERS FULL#

See the recipe card below for the full written instructions, including ingredient amounts, and helpful tips, etc. Enjoy these with your favorite dipping sauce, like honey mustard, ranch, or barbecue sauce. Serve: Allow the baked chicken tenders to rest for a couple of minutes before serving. This will help them achieve a beautiful golden brown color in the oven.īake: Place the baking sheet in the preheated oven and bake until the chicken tenders reach an internal temperature of 165F and the breading is golden and crispy. Ready for Baking: Lightly spray the chicken tenders with cooking oil. This helps set the breading and makes it stick better to the chicken. Set the Breading: Allow the breaded chicken to rest for about 10 minutes. Prepare the Baking Sheet: Arrange the breaded chicken tenders on a wire rack set over a baking sheet, ensuring there is space between each tender. Press down gently to make sure the breadcrumbs adhere to the chicken. Lastly, press the chicken into the panko mixture, making sure it is fully covered. Next, dip the floured chicken into the buttermilk mixture, ensuring each piece is evenly coated. (See the recipe card below for the full printable instructions.)īread the Chicken: Begin by coating each chicken tender in the flour, shaking off any excess. In the third dish, mix together the panko breadcrumbs, Parmesan cheese, and all the spices. In the second dish, combine the buttermilk, eggs, Dijon mustard, and hot sauce, whisking until well mixed. Add the all-purpose flour to the first dish. Prepare the Breading Station: Start by setting up three shallow dishes. Just combine 1/4 cup milk with a scant teaspoon of lemon juice or white vinegar and let it rest for 5 minutes before mixing it with the other ingredients.

If you don’t have buttermilk on hand, don’t worry! You can easily substitute it with a mixture of milk and lemon juice or vinegar. Spice Blend: The blend of garlic powder, onion powder, smoked paprika, dried parsley, black pepper, and sea salt adds tons of flavor to the chicken.Ĭooking Oil Spray: A light spritz of cooking oil helps the chicken achieve a beautiful golden brown color in the oven. Parmesan Cheese: Freshly grated Parmesan cheese adds a savory and umami flavor to the chicken tenders. Panko Breadcrumbs: These Japanese breadcrumbs are coarser than regular breadcrumbs, resulting in a crunchier, more textured coating. Frank’s RedHot is a great choice because it has a nice balance of heat and flavor. Hot Sauce: A good hot sauce lends a bit of fiery kick to the chicken. I recommend using full-fat buttermilk for the best results.Įggs: Eggs are the binding agent in this recipe, enabling the breadcrumb mixture to stick to the chicken.ĭijon Mustard: Dijon mustard gives a subtle tangy flavor to the chicken tenders, adding an extra layer of depth to the taste. It tenderizes the chicken and adds a tangy flavor that perfectly complements the other ingredients. It creates a dry surface on the chicken, allowing the other ingredients to adhere better, and it contributes to the overall structure and texture of the coating.īuttermilk: Buttermilk is a key ingredient in this recipe. Flour: All-purpose flour is the best base for the coating for these chicken tenders.

Panko bread crumb chicken tenders