This recipe has the appeal of chicken nuggets for kids and a sophisticated flavor for the adults. We dipped them in a low cal ranch dressing and I served Tomato and Fresh Basil Pasta Salad on the side. Since you can use frozen tenderloins and homemade marinade, it's a convenient and cheap meal that is way healthier than nuggets in a box.
1 lb fresh or frozen chicken tenderloins
Marinade (below)
1 egg
1/3 cup milk
Breading (below)
Marinade
1 Tbsp Vinegar
3 Tbsp Olive Oil
2 cloves garlic, chopped or pressed
1 tsp worcestershire
½ tsp brown mustard
¼ tsp ground coriander
3 Tbsp water
salt & pepper to taste
Breading
2/3 cup panko bread crumbs (or Italian style bread crumbs just omit Italian seasoning & onion powder)
1/3 cup parmesan cheese
1 tsp Italian seasoning
½ tsp onion powder
½ tsp paprika
salt & pepper to taste
Mix marinade ingredients and pour over the chicken tenderloins. Poke with a fork and turn a couple of times to make sure the garlic and spices penetrate each piece. Marinate for about an hour.
Prepare breading mixture, set aside. Slightly beat egg and milk together.
Take chicken directly from marinade and dunk into egg mixture. Dredge through the bread crumbs. Place on a baking sheet covered in foil and coated with non-stick cooking spray. The marinade would make the chicken wet enough for coating but I like the addition of the egg for a little added flavor.
Place in a pre-heated 450 degree oven. Bake for 12 minutes, turn and bake for an additional 5 minutes. Allow to cool for about 5 minutes so the tenderloins are nice and juicy.
Here's what we had on the side.
Tips & Comments
If you don't have panko bread crumbs and you want the finer consistency, try putting regular bread crumbs through a food processor. Regular bread crumbs work just fine though.
Experiment with spices you like for the marinade based on combinations that work. For example cumin and chili powder or oregano and thyme.
Got leftovers? - Try throwing them into a frittata, a cold pasta salad like the one we used as a side dish or chop them up and put them in spaghetti sauce.
This recipe is linked up at:
Pennywise Platter Thursday, Lisa's Gluten-Free Blog Hop, Make It From Scratch, Foodie Friday, Food On Fridays, Friday Favorites
7 Comments - Click Here To Leave Yours:
My kids love it when I make chicken tenders. I have never tried them with the panko. I love how crunchy it makes them look. Delicious recipe.
My mouth watered just looking at those. Then the salad sealed the deal. It looks wonderful. Lori L
Oh Wow, that looks so good.
Thank-you for linking up with the food & health blog hop.
Have a great weekend.
http://www.lisasglutenfree.com
I have tried to make nuggets before but never marinated them - that must be the secret! I can't wait to try this.
These look great! We love chicken fingers, and I'm always looking for new recipes for them!
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