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.

Recipe by Oxmoor House April 2009

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Oxmoor House

Recipe Summary

prep:
2 mins
cook:
20 mins
stand:
10 mins
total:
32 mins
Yield:
4 servings (serving size: about 3 chicken tenders and 2 tablespoons dipping sauce)
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Ingredients

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Directions

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  • Preheat oven to 450°.

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  • Combine panko, pepper, and salt in a shallow dish. Pour buttermilk into another shallow dish.

  • 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.

  • 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.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

310 calories; calories from fat 8%; fat 3g; saturated fat 0.6g; mono fat 0.5g; poly fat 0.5g; protein 44g; carbohydrates 23.8g; fiber 0.8g; cholesterol 99mg; iron 1.3mg; sodium 666mg; calcium 76mg.