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Homemade Chicken Tenders

April 23, 2014 by Dana

 
Whole Grain Chicken Tenders

Whole Grain Chicken Tenders


For some reason people classify chicken nuggets and tenders as food for kids. What irritates me about this is the fact that chicken nuggets are made from scraps and other parts of chickens that was otherwise unable to be used.  Basically we are saying “Let’s feed our kids all the scraps” instead of saying “Let’s feed our kids the most nutritious food we can.”  See how this doesn’t really make sense? If your wondering about chicken nuggets here is a great video to set the record straight about what is really in them. Chances are you have seen the “pink slime” but it is a great reminder to me of why my family stays away from this stuff!

The good news is you can make your own chicken tenders (or nuggets) with whole ingredients. I do have a few secrets when it comes to my chicken tenders and I’m going to share them with you today! The most important factors to making your own are seasoning them correctly and pounding your chicken.  I use chicken tenderloins and pound them until they are thin. Thin chicken gives you the nice crunch kids love. Here is an example of how I do this. I simply place a plastic baggy over the chicken and pound lightly to flatten.

poundedchicken

If you are not sure of the tool you would need to do this it is just a simple meat hammer or tenderizer. Here is the link to one.

For this recipe, you will also need my whole grain bread crumbs. To learn how to make them click here.

 

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Whole Grain Chicken Tenders

By Dana Published: April 23, 2014

  • Yield: 12 tenders (4-6 Servings)
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

  Whole Grain Chicken Tenders For some reason people …

Ingredients

  • 1 batch whole grain bread crumbs
  • 12 chicken tenderloins
  • 1 egg
  • olive oil for frying

Instructions

  1. Place breadcrumbs and egg in two separate bowls. Have a third pan ready to place your breaded chicken.
  2. Thin egg slightly with water and whisk.
  3. Dip chicken into egg first and then breadcrumbs. Coat evenly and set aside in extra pan until all chicken is breaded and ready for frying.
  4. Heat olive oil over medium heat in large sautee pan. Use enough to nicely coat the bottom of your pan with a little extra.
  5. Fry on each side until crispy, about 2-3minutes. Be sure each tender is coated with olive oil or you will not get a crispy end result.
  6. Place in a glass baking dish and bake in a 350 degree oven for about 5-10 minutes just to finish them off. I fried them in batches of 3, adding a little oil each time.
  • Course: Entrée
  • Skill Level: Easy

Filed Under: Entrees, Recipes Tagged With: adobo seasoning, chicken, oat flour, whole grain breadcrumbs

Previous Post: « Whole Grain Breadcrumbs
Next Post: Toddler Lunch: Day 1 »

Reader Interactions

Comments

  1. Jackie Jarrell

    April 25, 2014 at 2:57 pm

    Love your blogs… I just got a chance to read a few!!! Thanks for sharing!!

    • Dana

      April 25, 2014 at 5:47 pm

      Thanks for the positive feedback Jackie! 🙂

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I'm Dana! Foodie + Photographer. Momma of 5. Baby lover. Coffee addict. Cooking through the chaos one recipe at a time! I've built this food blog out of a desire to create and share. My time spend around the table with my family and friends means the world to me. My hope is that you get to feel that too!

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Foodie + Photographer. Momma of 5. I've built this food blog out of a desire to create and share. I feel most alive when I'm talking with family and friends around the table. My hope is that you get to feel that too!

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