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8/19/2014 11:34 AM grooming • 0 Comments

Chicken Tenders

These homemade chicken tenders provide you with munchie satisfaction without the next-day guilt. And your friends will love it more than the same old pizza. Also, it's fun to make for your kids as a snack.



  • 2 lbs boneless skinless chicken breasts or breast tenders
  • 1 cup cornstarch
  • 2 eggs
  • 1 1/2 cups panko bread crumbs
  • ¼ cup fresh rosemary
  • ¼ cup fresh parsley
  • ¼ cup fresh cilantro
  • pepper
  • cooking spray


For Aioli (dipping sauce)

  • 1 tbsp Dijon mustard
  • 1 egg
  • 1 chopped garlic
  • 1/4 cup grapeseed oil
  • 1 lemon
  • salt
  • pepper



1. Preheat oven to 400. Prepare a baking sheet by covering it with foil and lightly spraying with cooking spray. Set aside.


2. In a small bowl or shallow dish, season the Panko with salt, black pepper, rosemary, parsley and cilantro.


3. Lightly beat the eggs in another shallow dish.


4. In a third shallow dish add the cornstarch.


5. If using chicken breasts slice the breast into strips.


PRZ Chicken Tenders


6. Roll the tenders in the cornstarch to coat, shaking off any excess cornstarch. Dip the chicken tenders into the egg and then coat them with the Panko mixture. Arrange on baking sheet. Repeat with the remaining tenders.


7. Bake chicken tenders for 8-10 minutes, or until golden brown, flipping once partway through the cooking time.


8. To prepare the aioli, combine Dijon mustard, egg and garlic in a in a small bowl and whisk to combine. Add grapeseed oil and whisk until thick. Season to taste with lemon, salt and pepper.