I’m not sure there’s a kid on this planet that dislikes chicken tenders. In fact, I’d bet money that there are many children whose diet is sustained by chicken tenders alone, every night for dinner. My kids might not have them every night, but they do eat chicken tenders frequently – at least once a week.
I keep frozen tenders in the house. I do. But they’re really a back-up plan for us, for days where we get home late or something else comes up.
This recipe, however, is still easy to prepare on a weeknight. And for a nice tweak it uses olive oil instead of egg to keep the breading on – tastes good, and if you have a child with an egg allergy, quite nice to have an alternative. And even if you don’t have to worry about food allergies, the olive oil might easily become your preferred method! It really is super delicious.
Prep: 15 minutes; Cook: 30 minutes; Serves: 4
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, minced
- 8 chicken breast tenders, rinsed and patted dry
- 1 cup Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon chopped fresh oregano
- 1/2 teaspoon chopped fresh dill
Preheat the oven to 425 degrees. Lightly grease a 9×11″ sheet pan with olive oil and set it aside.
Combine the 1/2 cup olive oil and the garlic in a medium microwave-safe bowl, and microwave it for 30 seconds. Meanwhile, mix the breadcrumbs, Parmesan, pepper, salt, oregano and dill together on a large plate. Sprinkle the chicken tenders lightly with salt and pepper, and then dip each one in the warmed olive oil, followed by the breadcrumb mixture – until each is evenly coated on all sides. Place them on the sheet pan.
Bake the tenders for 30 minutes, or until the coating is golden brown. Serve warm with your favorite dipping sauce!