Chicken Tenders 4 Ways Recipe
These chicken tenders made with bread crust ensure you won’t waste even one delicious crumb!
Servings
10
Time
30+ Minutes
Ingredients
- 6 cups Sara Lee® White Made with Whole Grain Bread crusts
- 4 eggs
- 4 tablespoons water
- 1 cup flour
- 1 lb. chicken tenders (or 1 lb. chicken breasts, sliced into tenders)
Directions
- 1. Make plain breadcrumbs. Place the bread crusts on a baking sheet and bake at 300˚F for 3-5 minutes. Let cool slightly then place the crusts in a food processor and process until finely ground.
- 2. Divide breadcrumbs among 4 bowls (1½ cups of breadcrumbs per bowl). Season each bowl (directions follow), set aside.
- 3. In another bowl, whisk together eggs and water.
- 4. Place the flour on a plate.
- 5. Preheat oven to 400˚F and lightly grease a baking sheet. Set aside.
- 6. Dip the chicken tenders in the flour then the egg mixture, then coat with the seasoned breadcrumbs. Place the breaded tenders on the baking sheet. Bake 10 minutes, flip the breaded chicken tenders, and bake another 5-10 minutes. Serve with your favorite dipping sauces.
- Italian Breadcrumbs Directions:
- 1. Add the basil, garlic powder, marjoram, thyme, rosemary, salt and pepper to the breadcrumbs in bowl. Stir until thoroughly combined.
- Parmesan Garlic Breadcrumbs Directions:
- 1. Add the Parmesan, garlic powder, oregano, salt and pepper to the breadcrumbs in a bowl. Stir until thoroughly combined.
- Spicy Breadcrumbs Directions:
- 1. Add the parsley, cayenne, celery salt, paprika, red pepper flakes, salt and pepper to the breadcrumbs in a bowl. Stir until thoroughly combined.
- Mustard Breadcrumbs Directions:
- 1. Add the mustard powder, garlic powder, oregano, turmeric, salt and pepper to the breadcrumbs in a bowl. Stir until thoroughly combined.
