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I love eating a chicken leg piece coated with bread crumbs so crispy so tasty hmm hmm wow…………………..
I made this chicken tender recipe for supper tonight and everyone loved it. The sauce was delicious and something new for the kids to try instead of boring ketchup. I added some homemade salsa in replacement of some of the tomato sauce to kick up the zest. I would definitely make this recipe again. Lyndal
Hi, Would this work with just using slices of chicken breast instead of the tenders?
Yes, it would work just as well with slices of chicken breast. Just cut them about the same size as tenders.
I made these last night for dinner – they were wonderful. They are extremely easy, and perfect for a quick weeknight dinner. I used panko breadcrumbs, and the tenders turned out with a great crunchy crust. Didn’t even bother making the tomato sauce – just used BBQ instead (the husband used Ranch). We didn’t have buttermilk on hand, so used your tip to mix lemon juice with milk – worked perfectly! :)
I tried this recipe. The coating was soggy and sticky, not crispy at all. Flavor was good, but I was hoping for a crispy coating.
A lot of it depends on the type of breadcrumbs you are using. I recommend panko for the crispiest outcome, or homemade breadcrumbs that are more coarse than store bought.
I just made these. I thought they were tasty, and they were well received too!
We had some leftover chicken tenders from stir-fry and very little time to cook, so I decided to try this recipe out. It was super easy and tasted great, even though I was inattentive and slightly burned the bottoms of the tenders. We didn’t make the sauce, but I’ll try that next time!
I made this for my family and the children loved the fancy look and feel this meal had. Thanks for the recipe! Delicious
I made this recipe last night and my husband raved over the chicken tenders. I love oven frying chicken instead of frying it in a pan with oil. I will definitely add this recipe to my meal rotation. Thanks so much!
Just made this, using herbes de provence as the breadcrumb seasoning. Instead of the dipping sauce I blended light mayo, tomato paste, garlic, and some sriracha, and used that as spread on a sandwich topped with a leaf of romaine and the chicken. Came out absolutely great.
Made these last night. Absolutely LOVED the chicken tenders!! The sauce was OK. Probably not something I would make again. I’ll try regular Marinara as someone else suggested, which I always have on hand. May even try some honey mustard.
I made these tonight, and had to cook them a lot longer, almost 28 minutes before the were a bit crispy. I did use gluten free bread crumbs, so I’m not sure if that made the difference, but they were fantastic!
This was great! Easy to make and delicious! My husband was raving that they were the best chicken tenders he’s ever had. The tomato sauce was just right – it didn’t have that canned tomato taste that some sauces end up having. Thanks!
Once again, great minds think alike! I made breaded tenderloins on Sunday the 12th for a putluck dinner, with an egg-wash instead of buttermilk. Also seasoned my own breadcrumbs. Instead of a tomato sauce, I served mine with a homemade honey mustard sauce.
Great recipe…I do similar with regular chicken breasts by cutting them into strips….yogurt is good to use also a good mayo if you have on buttermilk…
Looks excellent! Normally I use egg to coat the tenders, never tried buttermilk. I always end up with crumbs that dont perfectly stick (not like your picture!) Do you think its the buttermilk or is there any difference between using already flavored Italian breadcrumbs versus adding the seasoning to the breadcrumbs?
Great question on the breadcrumbs. Honestly I only make my own. I’m guessing that the pre-seasoned breadcrumbs have more salt in them. You’d have to do a taste test. ~Elise
Great recipe! I have fat free milk on hand – would that still work to substitute for buttermilk?
Should work as long as you add vinegar or lemon juice. ~Elise
Can you prepare the breaded chicken tenders the night before and keep them in the refrigerator for one night? If you could do that, would it be better to do with the buttermilk or the milk/lemon juice marinade? Thanks!
I don’t recommend doing it that way. You want the breading to be as dry as possible so it browns well. ~Elise
I’ve got chicken tenders in my regular dinner rotation – everyone in my house (with teeth) loves them. Last time I breaded them with seasoned panko, I highly recommend it!
Yea I love the Italian herb crust! Great idea about mixing it with the Tomato sauce! On a personal note, I like using the lemon :3 it adds a little sour kick to them, very tasty imo!