Chicken Tenders

$- 1 pound chicken tenders - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs - 1 tablespoon lemon zest (freshly grated) - 2 tablespoons fresh lemon juice - 1/4 cup honey - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Cooking spray or vegetable oil for frying To make my savory chicken tenders, I use fresh and simple ingredients. First, I choose one pound of chicken tenders. They cook evenly and stay juicy. Next, I grab one cup of panko breadcrumbs. These breadcrumbs give a great crunch. I use half a cup of all-purpose flour to help the coating stick. For flavor, I add two large eggs. They bind the flour and breadcrumbs to the chicken. I also use one tablespoon of freshly grated lemon zest. It adds a bright taste. Two tablespoons of fresh lemon juice enhance the flavor even more. For a touch of sweetness, I use a quarter cup of honey. Seasoning is key, so I add one teaspoon each of garlic powder and onion powder. I finish with salt and pepper to taste. Finally, I use cooking spray or vegetable oil for frying. This helps the chicken get that golden, crispy look. These ingredients come together for a tasty treat. You can find the full recipe in this article. It’s easy to follow and results in a dish that everyone will love! To start, you need to make the marinade. In a medium bowl, mix together honey, lemon juice, lemon zest, garlic powder, onion powder, and a pinch of salt and pepper. This blend gives the tenders a bright and sweet flavor. Add the chicken tenders to the bowl, making sure they are well coated. Cover the bowl with plastic wrap. Refrigerate for at least 30 minutes. You can marinate them for up to 2 hours for more flavor. Next, set up your breading station. You will need three shallow dishes. In the first dish, mix the all-purpose flour with a pinch of salt and pepper. In the second dish, crack the eggs and beat them until smooth. The last dish holds the panko breadcrumbs. This setup helps you coat the chicken easily. To cook the chicken, heat a generous amount of vegetable oil in a large skillet over medium heat. Wait for about 2-3 minutes until the oil is hot but not smoking. Remove the chicken from the marinade, letting any extra drip off. First, dredge each tender in the flour mixture, shaking off the excess. Then, dip them in the beaten eggs. Finally, roll the tenders in the panko breadcrumbs for a crunchy coating. Carefully place the breaded chicken tenders in the hot skillet. Fry them in batches to avoid overcrowding. Each tender takes about 3-4 minutes per side to turn golden brown. Check that the internal temperature reaches 165°F (75°C). When done, remove the tenders and place them on a plate lined with paper towels. This helps drain any excess oil, keeping them crispy. You can find more details in the Full Recipe. To get that perfect crunch on your chicken tenders, start with panko breadcrumbs. Panko is lighter and crispier than regular breadcrumbs. Here are some secrets to make them truly standout: - Use fresh panko breadcrumbs. Their texture makes all the difference. - Mix a little garlic powder in your panko for added flavor. - Press the panko firmly onto the chicken. This helps it stick better. Marinating the chicken is just as important. I recommend marinating for at least 30 minutes. You can go up to 2 hours for deeper flavor. The marinade not only adds taste but helps keep the chicken tender and juicy. The oil temperature is key to frying chicken tenders. If the oil is too cold, the tenders will soak up oil and become greasy. Aim for about 350°F (175°C). You can test the oil with a small piece of bread. If it sizzles and bubbles, you’re ready to fry. Avoid overcrowding the skillet. If you put too many tenders in at once, the oil temperature drops. This leads to soggy chicken. Fry in batches for the best results. When serving chicken tenders, presentation matters. Arrange them neatly on a platter. Add lemon wedges and fresh herbs for color. This makes the dish more appealing. Dipping sauces can elevate your meal. Classic options include ranch, honey mustard, or barbecue sauce. You can also try a spicy mayo or a sweet chili sauce for a twist. {{image_4}} You can boost the taste of your chicken tenders by adding spices or herbs to the marinade. Some good choices are paprika, oregano, or thyme. These spices add depth and make your tenders special. You can also try using different marinades like BBQ or teriyaki for a new twist. For the coating, you can switch things up by using crushed cornflakes instead of panko breadcrumbs. Cornflakes give a unique crunch and flavor. You might also try using crushed crackers or even seasoned flour for a different taste. If you want a healthier option, try oven-baked chicken tenders. Preheat your oven to 400°F (200°C) and place the breaded tenders on a baking sheet. Spray them lightly with cooking spray. Bake for about 20-25 minutes or until golden brown. This method cuts down on oil and still gives a crispy texture. Another quick method is the air fryer. Just preheat the air fryer to 375°F (190°C) and cook the tenders for about 10-12 minutes. The air fryer makes them crispy without needing much oil. This way, you can enjoy juicy chicken tenders in less time! To keep your chicken tenders fresh, store them in an airtight container. Place a paper towel at the bottom to absorb moisture. This helps keep them from getting soggy. The chicken tenders will last in the fridge for up to three days. If you want to keep them longer, freezing is a good option. For freezing, place the tenders in a single layer on a baking sheet. Freeze them for about an hour until firm. Then, transfer them to a freezer-safe bag. Make sure to remove as much air as possible. Chicken tenders can stay fresh in the freezer for up to three months. To reheat the chicken tenders, the oven is the best option for maximum crunch. Preheat your oven to 400°F (200°C). Place the tenders on a baking sheet lined with parchment paper. Heat them for about 10-15 minutes. This method helps keep the coating crispy. If you need to use a microwave, place the tenders on a plate lined with paper towels. Heat them in short bursts of 30 seconds to avoid sogginess. You can also use a skillet with a little oil. Heat the skillet over medium heat and add the tenders. Flip them often to ensure they stay crisp. To make chicken tenders crispy, use panko breadcrumbs. They create a light and crunchy coating. Here are some tips for the best texture: - Marinate the chicken: Marinating adds flavor and moisture. It also helps the coating stick. - Double coat: Coat the chicken in flour, dip in egg, and roll in panko. This adds layers for crunch. - Fry at the right temperature: Heat the oil to medium. Too hot can burn the coating. - Avoid overcrowding: Fry in small batches. This helps each tender cook evenly and stay crispy. Yes, you can use chicken breasts. However, they are thicker than tenders. This means you need to cut them into strips. Here’s a quick comparison: - Chicken tenders are juicy and tender. They cook quickly. - Chicken breasts need a bit more time to cook through. They may dry out if overcooked. If using breasts, make sure to check the internal temperature. It should reach 165°F (75°C) for safety. Chicken tenders are great with many sauces. Here are some popular options: - Honey mustard: Sweet and tangy, it pairs well with the crispy coating. - Buffalo sauce: Adds a spicy kick for those who like heat. - Ranch dressing: Creamy and cool, it balances the flavors nicely. You can also make a quick dipping sauce: - Mix equal parts mayo and ketchup for a simple and tasty option. Cooked chicken tenders can stay in the fridge for up to four days. Here are some safe storage tips: - Cool them down: Let them cool before putting them in the fridge. - Store in an airtight container: This helps keep them fresh. - Reheat thoroughly: When ready to eat, make sure they are hot all the way through. Enjoy your crispy chicken tenders again! This blog post outlined how to make delicious chicken tenders. I shared key ingredients, steps to marinate and fry, and tips for a crispy finish. We explored flavor variations and healthier cooking methods too. Make sure to store leftovers properly and reheat them right for that crispy texture. Enjoy making these tenders for any meal. They will surely please everyone at the table!$

Delight your taste buds with these Crispy Honey-Lemon Chicken Tenders! Marinated to perfection with a sweet and tangy flavor, these easy-to-make tenders are coated in crunchy panko for the ultimate texture. Perfect for dinner or a party snack, this recipe is sure to impress. Ready in just an hour, it's a fun and delicious way to enjoy chicken. Click through to explore the complete recipe and make this tasty dish today!

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Ingredients

1 pound chicken tenders

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 tablespoon lemon zest (freshly grated)

2 tablespoons fresh lemon juice

1/4 cup honey

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Cooking spray or vegetable oil for frying

Instructions

Marinate the Chicken: In a medium mixing bowl, combine the honey, fresh lemon juice, lemon zest, garlic powder, onion powder, and a pinch of salt and pepper. Add the chicken tenders to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to infuse the chicken.

Prepare the Coatings: Set up a breading station for efficiency:

- In a shallow dish, mix the all-purpose flour with a pinch of salt and pepper.

- In a second shallow dish, crack and beat the eggs until smooth.

- In a third dish, pour in the panko breadcrumbs, ready for coating.

Bread the Chicken: Remove the marinated chicken tenders from the bowl, letting any excess marinade drip off. Start by dredging each tender in the flour mixture, ensuring an even coating and shaking off any surplus. Next, dip the floured tenders into the beaten eggs, allowing any excess to drip off before finally rolling them in the panko breadcrumbs for a deliciously crunchy exterior.

Heat the Oil: In a large skillet, pour a generous amount of vegetable oil (or use cooking spray for a healthier option) and heat it over medium heat. Allow the oil to become hot, but not smoking, which usually takes about 2-3 minutes.

Fry the Chicken: Carefully place the breaded chicken tenders in the skillet, working in batches to avoid overcrowding. Fry each tender for approximately 3-4 minutes on each side, or until they are golden brown and the internal temperature reaches 165°F (75°C).

Drain Excess Oil: Once cooked, remove the chicken tenders from the skillet and place them on a plate lined with paper towels to absorb any excess oil, ensuring they remain crunchy.

Serve and Enjoy: Serve the chicken tenders immediately while they are still hot. For an extra burst of flavor, drizzle any remaining honey-lemon marinade over the tops before plating!

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

- Presentation Tips: Arrange the chicken tenders on a serving platter and garnish with lemon wedges and fresh herbs for a pop of color. Enjoy them with your favorite dipping sauce!