Every now & then I just need a good chicken tender. They were a staple of my childhood & I still get the craving for them!
I whipped up this little version which I think is preeeetty spectacular. They’re full of flavor, just a little cheesy & about 1 million times better than those you can find in the freezer section!
Everything is bonded together using a pantry staple.. Mayo! But please trust me, if you’re one of those people who are not into mayo, you’ll still love these. Aaron isn’t a big mayo person, but loved these. It acts as such a great binder & makes it so, so savory!
Happy cooking! xx
ellyn
SERVINGS: 4
TIME: 30 minutes
INGREDIENTS:
- 2 large chicken breast
- 3-4 tablespoons of mayo
- 1 cup panko – you can even find gluten free versions now!
- 2 oz shredded cheddar
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon pepper
- ¼ teaspoon cayenne
- 2 teaspoons garlic powder
- 2 tablespoons olive oil
INSTRUCTIONS:
- Preheat oven to 350.
- Cut chicken into tender size pieces.
- On a plate spread out mayo.
- In a large bowl combine panko, cheese & all of the seasonings.
- First dip the chicken into the mayo, making sure it is fully covered. Then dip the chicken into the panko mixture. Continue to do this for all of the chicken tenders.
- In a large skillet add the olive oil to medium high heat. In batches cook the chicken 2 minutes on each side until becoming golden. Add to a baking sheet.
- Once all the tenders have cooked in the skillet & are added to the baking sheet, bake for 10 minutes to ensure they’re completely cooked through.
- Enjoy!
