There’s nothing like a go-to chicken dinner recipe and this is totally my favorite. When I saw that the Shine Supper Club challenge was weeknight chicken recipes I knew I had to share this quick and easy dish. Along with being delicious, this chicken recipe takes hardly any time to make and is also healthy.
Cut the fuss and muss, along with an oil-spattered kitchen, by baking these chicken tenders in a hot oven. Easily tossed together in less than 30-minutes of cooking time, these tenders are perfect for a family friendly weeknight dinner. I serve with a crisp, green salad for the adults, along with some tasty yogurt Alfredo noodles for the tot (and, yeah, for us adults too). And just a quick tip — using a really good plain yogurt ensures you get seriously tender crispy chicken along with great tangy flavor. Go with a Greek-style or thick plain yogurt for best results.
1 lb chicken tenders
1/2 cup plain yogurt
1 tablespoon mustard
Dash salt and pepper
1/2 cup flour
1 cup Panko crumbs (or plain bread crumbs)
1 teaspoon Italian seasoning
2 tablespoons canola oil (you may need a bit more)
What you do
Toss the chicken tenders in a plastic bag along with the yogurt and mustard. Give things a dash of salt and pepper and toss in the fridge for at least 20-minutes or up to an hour. If you like things spicy, add a few drops of your favorite hot sauce.
Mix together the flour and panko crumbs in another big zip-top baggie. Sprinkle in the Italian seasoning and you are ready to shake.
Preheat your oven to 425F and drizzle the canola oil around a sheet pan. Take the happily marinated chicken from the fridge, toss a few at a time in the flour and panko mixture, and then place on the sheet pan. Keep going until all are coated and ready to go.
Pop the chicken tenders in the oven and toast for 7 to 10-minutes and then flip. If your pan seems a bit dry, drizzle a bit more oil to help your chicken crisp. Cook for another 7 to 10-minutes, or until the other side is nicely browned.
This recipe makes enough to serve a happy family of four.
*I just made these again the other night and – no joke – they might be the best crispy chicken tenders ever.
*And I just made them again tonight (9/22/12) and these tenders are still so good. A couple tips — use a non-stick baking pan, go ahead and crank the oven to 450F for a really crispy crust, and trust your oven! Don’t fuss and muss. Let them bake for seven to 10-minutes before flipping to ensure the crust doesn’t fall off and the coating is super cripsy.
Here are the other awesome recipes from this month’s Shine Supper Club Challenge – go check them out!
The Curious Country Cook: Lemon Pesto Pasta with Chicken
Feed Your Soul: Chicken Milanese Biscuit Sandwich
In My Element: Diced Chicken, Broccoli with Whole Wheat Pasta
Living Lou: Spicy Chicken Skewers
The Partial Ingredients: Lebanese Chicken Skewers
Sarah B. Weir: Chicken Braised in Tomato
Scattered Thoughts of a Crafty Mom: Peanut Sesame Noodles with Chicken
Serena Bakes: Jalapeno Lime Chicken Alfredo with Cilantro
Sushi and Stilettos: Easy Pesto Chicken Bake
Sweet ‘n’ Sourdough:
Baked Mango Chipotle Chicken Tenders