Description
Crispy Baked Chicken Tenders have all the crunch of traditionally fried counterpart, but less fat and calories. Added Bonus, they're simple to throw together and are make-ahead and freezer friendly.
Ingredients
Scale
- olive oil spray
- 4 cups wavy potato chips (I used Luke's Organic)
- 1 1/2 cups flour, divided
- 1 tsp paprika
- 2 large eggs
- 1 TBS dijon mustard
- 1/3 cup half and half (or milk)
- salt and pepper to taste
- 2 lbs. raw chicken tenders
Instructions
- Heat oven to 400 degrees and spray a baking tray that has been placed on top of a baking sheet with olive oil spray. (Don't skip this.. chicken will stick).
- Outer Layer: Into the bowl of a food processor add chips, 1 cup of flour and paprika. Pulse until a fine crumb forms. Pour into a medium size bowl or container and set aside.
- Egg Mixture: To a medium size bowl or container add eggs, dijon mustard and half and half. Whisk until smooth. Set aside.
- Dredging Flour: To a third bowl or container add the remaining half cup of flour and season liberally with salt and pepper. Mix until fully incorporated and set aside.
- Season chicken tenders with salt and pepper. Dredge in flour mixture, followed by the egg mixture and finally the outer layer (chips/flour). Place chicken tender on top of sprayed baking rack. Repeat until all chicken tenders are coated.
- Once chicken tenders are arranged on the baking sheet, spray the top with olive oil spray (this keeps the chicken tenders from tasting "powdery" once cooked).
- Bake for 22-27 minutes (times will vary depending on the size of your chicken tenders), or until the center is no longer pink.
Notes
- Baking chicken on a baking rack allows the air to circulate and results in crispy chicken!
- If you don't have a food processor, you can put ingredients into a plastic bag and beat it with a rolling pin until a fine crumb forms.
- Homemade honey mustard is simple, just mix equal parts honey and yellow mustard.
