Battered, Crumbed and Baked … Chicken Tenders

I’ve made these tenders before, but it’s been a while, and I don’t know that I put enough emphasis on the positive aspects of the technique involved.

The usual 3 dish (seasoned flour, beaten egg and seasoned bread crumbs) method for preparing these tenders/fingers, or even chicken cutlets, usually ends up with flour and beaten egg to discard. By combining the flour and egg (only ONE) into a single step, along with some flavourings, the wastage is minimized. You can easily batter up to one pound of chicken pieces in the batter. You may also reduce the crumb wastage by judicious addition of the crumbs over the top of your chicken pieces. Another feature of this technique is the addition of the mustard, for flavour, and the mayonnaise, for moisture retention. In the past, I’ve spread mayonnaise or Miracle Whip over the top of a skinless chicken breast and then dipped the breast into seasoned bread crumbs and baking. This is incorporated into the technique.

Battered, Crumbed and Baked Chicken Tenders – for 2

250 gm /1/2 lb chicken tenders or skinless and boned thighs, cut in half, try to get all your chicken about the same thickness
~ 1/2 cup seasoned Italian breadcrumbs

Batter – makes enough batter for 500 gm/1 lb of chicken tenders

1 egg
1 tbsp mayonnaise
1 1/2 tbsp Dijon mustard (or any other mustard of choice)
2 tbsp flour
1/2 tsp salt
1/8 tsp freshly ground black pepper

oil spray or vegetable oil

Preheat oven to 200C/390F, spray a baking sheet with vegetable spray or brush on a thin layer of vegetable oil. If using parchment paper, to reduce cleaning, you should still use the spray/oil as it will help promote browning.

In a metal pie tin, add your bread crumbs and set aside.

Place the batter ingredients in a medium sized, shallow bowl (a 1 lb margarine tub works for me) and whisk with a fork until combined.

Add the chicken pieces, a few at a time, to the batter, using a fork to turn the chicken over to coat both sides, and letting the excess drip off. Transfer the chicken pieces, still using the fork, to the bread crumbs and shake the pie tin back and forth gently to help coat the bottom of the chicken with the crumbs. With clean dry fingers, sprinkle some of the bread crumbs over the top of the chicken pieces, then gently turn them over to make sure all sides are crumbed.

Place the crumbed chicken onto the prepared baking sheet.

Bake for 15-20 minutes depending on thickness. You may want to turn over the pieces about half way through the baking to get both sides crisped and slightly browned. Don’t bake too long or any thinner parts of the chicken will dry out.

Serve immediately with dipping sauce of your choice. ie honey mustard, ranch dressing or spicy Sriracha mayo.

Sriracha Mayo – serves 1

1 tbsp of your favourite mayonnaise
Sriracha, to taste

Since I’m cooking for one, I utilize whatever mixing vessels are available, nearby … usually in my draining board.

The price tag was to remind me that I bought 0.856 kg of boneless, skinless chicken breasts for $10. The cutlets below served three and I have over a half kilogram chicken left.

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12 thoughts on “Battered, Crumbed and Baked … Chicken Tenders

      1. I’m trying to resist the temptation you are creating. This weekend I want to sous vide a rack of lamb and serve it with raw vegetables. This morning I saw a Korean corn creation which looked like a great Mac and Cheese substitute. Then you show me battered, crumbed, and baked chicken tenders. I must stay in track.

      2. Rack of lamb … wants. I recently saw some Korean chicken kebabs. Makes me wish I hadn’t sliced those chicken breasts in half. And I have all that gochujang in the freezer.

        Canadian Thanksgiving is Oct 8 and I’m debating on what to do with my turkey once I thaw it. One breast may be roasted for the traditional menu with turkey gravy, mashed potatoes, cranberry sauce and stuffing/dressing, one may be cubed and marinated. And then there are the thighs. Pulled turkey thighs are possible. And I want to grind up some of of that thigh meat and make patties/rissoles. I have a can each of water chestnuts and one of bamboo shoots in the freezer which I could add and make filling for potstickers or for egg rolls.

        I have lots of ideas. Too many. And then I end up falling back into making the same old things. 🙂

      3. When frozen turkey is on sale for 99 cents a pound around Thanksgiving or Christmas, I’ll buy one … or two. And then, I try to do different things to it.

        I’ve got a turkey egg foo young craving. And then there’s turkey tetrazzini.

      4. No, I buy them frozen because the grocery stores buy their turkeys frozen at this time of year and then sale them very cheaply just before and after. If you want a fresh turkey, you have to pre-order it from a butcher and pay at least 3x’s that much.

        Which is where my problem starts.

      5. That makes sense. I suppose when you thaw you break it down and do you quickly refresh the portions you want for later or do you plan to eat the bird quickly over a few days?

      6. Once the turkey is thawed, you have to cook it. You can then freeze the cooked turkey. So, for the ground turkey, I’d make the patties or turkey meatballs, cook them and then freeze. And I’d dice and refreeze the turkey breast for pot pies.

        Some grocery stores may agree to take the frozen turkey to the back and cut it in half for you … if they have the proper saws. Mine doesn’t.

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