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Mid Week Inspiration: Chicken Tenders

February 9, 2012

I have not always been happy with recipes where chicken cutlets are called for.  Usually the cutlets that are available to me are too thick, and in response I have pounded them thinner, cut the cutlets in half horizontally, substituted the ultra thin packaged cutlets.   I was never really pleased with the results.

Then I started using chicken tenders.  Granted they are slightly more expensive but I think definitely worth it.  They cook quickly and they are ALWAYS tender.  I use them in almost every recipe that calls for chicken cutlets and sometimes substitute them for recipes that call for chicken thighs.

The white ligament can be very tough if left in, so I take as much out as I can.  A bit of a piece is ok.  I usually move the tender around so that the ligament part is aligned with the cutting board and then just slice it off.  You might get some of the tender too but it’s worth trying to take most of it out.

Cooking time might be reduced some, so be aware.

Below is a mini recipe for breaded chicken tenders, which can be used in chicken cutlet parmigiana,  ‘as is’ with a side of rice pilaf and a vegetable (carrots, green beans, broccoli, etc)  or a nice chicken cutlet sandwich on a roll with mozzarella, tomato, possibly avocado and italian salad dressing, for just a few suggestions.

You can increase or decrease the ingredients depending on how many tenders you will be doing, just keep the proportions the same.

Breaded Chicken Tenders

1/2 cup dried breadcrumbs (preferably homemade)

1/2 cup Panko

1/3 cup flour

2 eggs

Put on the counter 3 glass pie dishes or something similar.  Fill the first one with the flour.  Second one with the eggs and stir the eggs with a fork until mixed thoroughly.  The third dish put the breadcrumbs and Panko.  Heat your saute pan to medium and put in about 1 tablespoon of olive oil and 1 tablespoon of butter.

Dredge the chicken tender first in the flour, then egg and then the breadcrumb mixture.  Make sure the oil/butter mixture is hot.  When you put a tender in, it should sizzle.  If not continue to heat the pan for a bit more.  When pan is ready, place 4-6 tenders in the pan, do not overcrowd, and fry for about 5 minutes on each side until golden brown.

My station of flour, egg and breadcrumbs:

Frying in my saute pan:

All ready to be served:








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