Homemade chicken tenders are like the holy grail of kid food, aren’t they?
Unless a kid is hard-core against meat, I’ve yet to meet a child (or any meat-eater, really) who doesn’t love a good homemade chicken tender.
The problem, though? Homemade chicken tenders can be dry, tasteless, and the bottoms get all gummy.
I mean, my kids would still eat it. With enough ketchup, they’ll eat anything, actually.
Lucky for you, I’ve made approximately 9 billion chicken tenders in my life.
And along the way, I’ve figured out a handful of sneaky hacks and tricks that will seriously uplevel a plain old chicken tender.
Are you ready to hear what they are?
Oh, and you’ve been warned: this video I’m about to share is REAL LIFE, DUDES. My son was teething and crabby and clingy. He wouldn’t let me put him down so I had to cook without the use of both hands. My daughter dumped like, 18 tons of Parmesan cheese into the breading mix (whoops). My son dropped chicken tender on my shirt and then ate it anyway (and I had to go change).
This is life when you’re cooking with kids in the kitchen, and I’m sure many of you can relate! Plus, my kitchen’s not the tidiest, there are toys littering the background, and the linoleum on my rental apartment floor is truly hideous.
We got dinner made, and that’s the important part!
And here’s the recipe! I don’t usually use a recipe when I make tenders – it’s more of a general thing.
1/2 pound of chicken + 1/2 cup white flour + 1 egg, whisked + 2 tablespoons mustard + 1 cup panko breadcrumbs + 1/2 cup parmesan.
Mix the egg and mustard together in a large bowl. Mix the panko and parmesan together in another large bowl. Dredge the chicken in flour, then the egg/mustard mix, then the parmesan/panko mix.
Fry until golden brown and crispy, and drain on a paper-towel lined plate
Bake in a 400*F preheated oven, on top of a cookie rack lining a sheet pan. This helps (facilitate airflow above and below the tenders)