Chicken Tenders Recipe
Make Chicken Tenders Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Entrée with Sides Package
Method
Entrée with Sides Package
- 1
Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
- 2
In a shallow dish, whisk together flour, salt, pepper, paprika, and garlic powder to create the seasoned flour coating.
- 3
In a second shallow dish, beat eggs with milk until well combined.
- 4
In a third shallow dish, mix breadcrumbs with grated parmesan cheese and cayenne pepper.
- 5
Pat chicken tenders dry, then dredge in the seasoned flour, tapping off excess.
- 6
Dip coated chicken into the egg wash, letting excess drip, then roll in the breadcrumb-parmesan mixture, pressing to adhere.
- 7
- 8
Bake for 12-15 minutes, then flip the tenders and bake for another 6-9 minutes until golden and the internal temperature reaches 165°F (74°C).
- 9
Prepare potato wedges: Toss 2 medium russet potatoes with a tablespoon of olive oil and season with salt and pepper (to taste). Spread on a separate baking sheet.
- 10
Roast potatoes in the oven for 25-30 minutes, turning halfway, until crispy on the outside and tender inside.
- 11
Prepare broccoli: Steam 2 cups broccoli florets for 5-7 minutes until bright green. Drain and toss with 1 tablespoon melted butter and lemon juice; season with a pinch of salt.
- 12
Serve the chicken tenders hot with roasted potatoes and steamed broccoli on the side.