Bria's Fave Chicken Tenders

Super easy recipe that we make often!!
   So much healthier than the bought, frozen grocery store versions or the deep fried versions.
  Excellent recipe for those of you with young, fussy children too, they will love these.
We have a daughter who was a fussy eater, and it's something even she loves too!
(That would be Bria!) 
♥

Frozen, store bought tenders are such a waste
of money, not to mention so many artificial ingredients too.

Start with two nice sized skinless, boneless chicken breasts.

Using a knife, cut your breasts into tender sized pieces.
We cut ours lengthwise to get some nice lengthy tenders.
It really doesn't matter the shape of them, as we will be flattening them out during the process,
so they will take shape then.




We use whole wheat italian breadcrumbs, however, you can healthy them up more by using
almond or brown rice flour in place of the breadcrumbs.
It will change the texture of your coating, but they will taste just as delicious!

Also, you can experiment with herbs and flavors like we do.
Sometimes sylvie does hers with cajun seasoning  because she likes the heat.
We have also added some garlic which is equally yummy.
Jen is not a big fan of heat, so today we are using fresh herbs and grated parmesan cheese.

Yum!

You will need three separate small dishes.
Bowl 1: Flour, salt and pepper.
Bowl 2: Eggs & milk whisked together.
Bowl 3: Breadcrumbs, fresh herbs/seasonings & fresh grated parmesan cheese.

(Jen modeling her hand while pounding the chicken with her knuckles in the crumb mixture)

To begin, each tender will be coated in the flour mixture, shaking the excess off.
Next, dip it into the egg and milk mixture ensuring it is well coated.
Now, put the tender into the third bowl, and using your knuckles work on flattening
the tender while coating it well.
This makes the tender look more uniform and of course larger.
You also get more out of your two breasts this way too.
Helps trick the mind into thinking that anyway!

It is up to you if you want to bake or fry them stovetop, we have done both.
 But tonight we are doing ours stovetop.
No matter which method you use, we like extra virgin olive oil.
If doing in the oven, make sure the olive oil is used on the pan and then drizzled some over top of the
 breaded tenders also.  Turn them once halfway through baking.

Stovetop, however, add your olive oil to the pan.
Don't be afraid of using it, the more you have the better your tenders will brown.
You can put them on paper towel once they're finished to soak up some grease before eating.

They're very simple to make - and you will feel like it's treat night without guilt.

Here is the recipe in full for you all!

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Bria's Favorite Chicken Tenders

Servings: 12 (or more depending on size of breasts)
Calories: depends on oil used
Prep Time: 15 minutes
Cook Time: 10-15 minutes (stovetop), 25 minutes (oven)
No matter what age you are, you're going to love them!

Ingredients

2 skinless, boneless chicken breasts

extra virgin olive oil (depends on size of pan, see method below)

1-1/2 to 2 cups italian seasoned breadcrumbs 

1/4 cup fresh grated parmesan cheese 

1-1/2 Tbsp fresh or dried herbs

2 eggs

3/4 cup almond milk (any milk will do, or 1/2 and 1/2)

1-1/2 to 2 cups flour (whole wheat, almond or brown rice all work) - use what you use!

Salt & pepper, to taste

Method 

Cut your skinless, boneless chicken breasts into tenders.  Prepare three small dishes or plates.  In one,
 add the flour, salt and pepper so that we season on every level.  In the second dish, add the milk and
 eggs.  In your third dish add your breadcrumbs, parmesan cheese, fresh herbs and any other 
seasonings. 

Each tender will then be rolled in the flour mixture, then shake the excess off.  Dip it into the egg and 
milk mixture ensuring it is well coated, then rolled in the coating mixture (breadcrumbs, parmesan, herbs/seasonings).  

Stovetop Method: Fry your tenders in 3 Tbsp olive oil to start in a large pan, turning them once and 
adding a bit more olive oil (another Tbsp or 2).  Brown on both sides on medium heat until cooked 
through.

Oven Method: Greased baking pan (we added 3-4 Tbsp because we used a really big pan), add your 
tenders and drizzle some olive oil over top of each tender, then bake at 350° turning once until
 browned on both sides and cooked through.  About 20 minutes total.

Notes 

  If you use a smaller pan and cook in batches you will need less olive oil at a time.
Freeze well so great for food prep.  Nice to have on hand for a quick protein fix too.
Also wonderful in wraps and salads.

♥♥♥♥♥♥

Very simple recipe, and remember you can change up the seasonings, crumbs etc to get a different

As with any of our recipes, if you give these a try please do let us know how you like them.
You can message us here on our blog, via our email or on our social media.
We will always get back to you as soon as we can!

Blessings & gratitude,

Jen & sylvie

♥