Baked Chicken Tenders
adapted from Chicken Recipe Box
1 1/2 pounds boneless skinless chicken thighs or chicken breast tenders
1 cup bread crumbs (I use 3 slices of whole grain bread which I pulse into bread crumbs in the mini food processor.)
3/4 cup of white whole wheat flour
2 teaspoons Kosher salt
fresh cracked black pepper
Preheat oven to 350 degrees.
Cut chicken thighs into thin strips. The thinner they are, the quicker they will cook in the oven. Make sure to keep cuts about the same size for even cooking. If you use chicken breast tenders, you can use them as they come if all the tenders are approximately the same size (this choice is healthier since it’s white meat and, therefore, leaner and it’s a time saver=double bonus!).
In one small bowl, combine flour, salt and black pepper. In a second small bowl, beat 2 eggs. In a third small bowl, add bread crumbs.
Dredge each strip of chicken in flour, then egg, then bread crumbs. Repeat for all chicken strips. If you have children, let them help with this step- they love to get their hands messy and participate in meal prep, just make sure you are able to get them to a sink with soap and warm water quickly after finishing.
Lay coated chicken strips on a baking sheet lined with parchment paper (for less sticking and easier clean-up).
Bake chicken strips in oven for about 25-30 minutes, or until chicken is completely cooked and crisp. Turn the chicken strips about 1/2 way through cooking.
Serve with ketchup, mustard, or your favorite dip. I prefer a Siracha ketchup or Ranch.