Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Panko-Crusted Chicken Tenders Recipe
    Lost? Site Map

    Panko-Crusted Chicken Tenders

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Chef #966418's Note:

    This recipe is from a New York Times article written by Martha Rose Shulman about how to get kids to eat better by making similar-tasting but healthier versions of their favorite foods. I think it's also a good trick for adults. This recipe uses little oil, so the frying part is a lot cleaner and easier than usual frying.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    pound c ...

    Units: US | Metric

    Directions:

    1. 1
      Season the chicken tenders with salt and pepper. Put the flour in one shallow pie plate or baking dish, the egg mixture in another, and the panko in another.
    2. 2
      One at a time, dredge the chicken tenders in flour to coat them lightly but evenly. Tap to release excess flour, then dip in the egg mixture, and finally in the panko, turning and rolling the tenders to coat evenly. This will not be messy if you use tongs, or use one hand for dipping into the dry ingredients and the other for dipping into the egg. Make sure the tenders are evenly coated. Shake off the excess crumbs. Place on a baking sheet, and chill uncovered for 15 minutes or up to a day.
    3. 3
      Heat a wide skillet over medium-high heat. Add the oil. When it is rippling hot, add the breaded tenders. Turn the heat down to medium, and cook for four to five minutes on each side, until golden brown and crisp. Cook in batches, if necessary, so that you don’t crowd the pan. Watch carefully; the panko should not blacken, but the chicken tenders should be dark brown on each side. Remove from the heat and serve.
    4. 4
      Advance preparation: The chicken can be breaded up to a day ahead and kept in the refrigerator.

    Ratings & Reviews:

    • on April 06, 2010

      55

      Really yummy!! I made this as directed but I fried them in my vintage deep fryer --I served the fingers with dipping sauces: honey-mustard and BBQ. This recipe is a winner. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Panko-Crusted Chicken Tenders

    Serving Size: 1 (217 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 494.9
     
    Calories from Fat 125
    25%
    Total Fat 13.9 g
    21%
    Saturated Fat 2.3 g
    11%
    Cholesterol 171.5 mg
    57%
    Sodium 940.6 mg
    39%
    Total Carbohydrate 51.3 g
    17%
    Dietary Fiber 2.9 g
    11%
    Sugars 3.5 g
    14%
    Protein 38.2 g
    76%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites