"Fried" Panko Chicken Tenders

Photo: Oxmoor House

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.

Yield: 4 servings (serving size: about 3 chicken tenders and 2 tablespoons dipping sauce)
Recipe from Cooking Light Fresh Food Fast

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Stand: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 8%
  • Fat: 3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 44g
  • Carbohydrate: 23.8g
  • Fiber: 0.8g
  • Cholesterol: 99mg
  • Iron: 1.3mg
  • Sodium: 666mg
  • Calcium: 76mg

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Combine panko, pepper, and salt in a shallow dish. Pour buttermilk into another shallow dish.
  3. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

"Fried" Panko Chicken Tenders Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy