I made chicken tenders for supper on Saturday night. They turned out freakin’ amazing. I was impressed. LOML actually ate everything on his plate. That happens practically never.
I was concerned the breading wouldn’t stick to the tenders because we had no eggs. We used them all up for breakfast in the morning. (Big Ive got to crack them for the first time that morning and just kept going until we’d cracked every egg in the fridge.) I decided it would have to work with only milk. And work it did. Yum.
The chicken tenders came from our village Metzgerei up the hill. I cut up the 2 chicken breasts into long tender-sized strips.
Three bowls were used for the breading steps. In one bowl went a little bit of flour with salt and pepper to dredge the tenders in. Then a bowl of milk. (If I had egg that would have gone in the second bowl instead of milk.) [[EDIT: I have never used eggs subsequently. The milk has always worked well.]] Then a bowl of crushed corn flakes and french fried onions.
Dredge the tenders in flour so all sides have a light coating, then dip in the milk so it is all moistened, then put in the breading bowl to cover the entire tender. [[EDIT: I like to flour, milk, flour, milk and then crunchies coat the tenders. I think they turn out even better this way.]]
Place breaded tenders in a baking dish. I sprinkled a little season salt on the top side at this point. It is basically a salt and pepper season blend with a few herbs and spices. Use your preferred seasoning blend. I added a little olive oil to the pan, but they don’t actually need it. Next time I’m going to try it without the oil. [[EDIT: I haven’t used oil since the first time and they have never stuck to the bottom of the pan.]]
Bake for 20ish minutes in a 180-200C (350-375F) oven. I always cut one of the fattest ones to check for doneness. Then, devour!
We are definitely making these again soon! [[EDIT: We make these often. Sometimes once a week.]]
Oven-Baked Chicken Tenders
about 1 c crushed corn flakes
about 1c crushed fried onions
about 3/4c flour
salt & pepper
about 1 c milk
3 boneless, skinless chicken breasts cut into chicken tender-sized strips (pre-cut tenders can be used)
In a bowl mix crushed corn flakes and french fried onions. Set aside. In a separate bowl mix flour, salt and pepper. Set aside. Put milk in a third bowl.
Dredge chicken pieces in the flour and salt and pepper mixture, making sure to cover all parts. Dip in milk. (You can try dredging in flour mixture again and then back in the milk, if you like. I do it both ways.) Then cover with the crunchy mixture, making sure to get a good coat on the entire piece of chicken. Place in pan (I use a glass pan, because that’s what I have here in Germany!).
Sprinkle season salt seasoning mix over coated chicken pieces, if desired. Bake in 350F oven for about 15 minutes. Check doneness by cutting a thick tender. It should not be pink inside.