Crunchy chicken tenders, quick coleslaw a perfect match
You don’t need a fryer or air fryer for these crispy, fried chicken tenders. They bake in minutes in your oven. The secret is to place them on a roasting rack over a baking tray so air circulates around all sides. Chicken tenders or tenderloin are part of the chicken breast and are attached to the underside of each chicken breast. They’re small and moist and are sold in most markets.
To give the chicken extra flavor and to keep them moist, I stuffed the chicken tenders with boursin garlic and fine herbs cheese. You can use any type of creamy, soft cheese. Choose one that is flavored with onion or herbs.
The quick coleslaw recipe is perfect with the crunchy chicken tenders. Adding some mayonnaise and vinegar to bought coleslaw mix means you can have homemade coleslaw in less than 5 minutes. If you’re pressed for time, just use a bought deli coleslaw.
Helpful hints
■ You can use cracker crumbs instead of panko breadcrumbs.
■ You can use boneless skinless chicken breast instead of tenders. Cut them into smaller pieces, about 6 inches long and 3 inches wide.
OVEN-FRIED CHICKEN TENDERS
Olive oil spray
1/4 c. flour
1/4 lb. chicken tenders
4 T. boursin garlic and fine herbs cheese
1/4 c. panko breadcrumbs Salt and freshly ground
black pepper
2 egg whites, lightly broken up with a fork
Preheat oven to 400 degrees. Line a baking tray with foil and add panko bread crumbs. Place in the oven while it preheats for about 2 to 3 minutes. Watch to see that the breadcrumbs don’t burn. They should be a golden color. Remove from oven and spoon breadcrumbs onto a plate. Sprinkle crumbs with salt and pepper to taste. Add a roasting rack to the baking tray. Spray with olive oil spray. Set aside.
Make a slit in the long side of the chicken tenders about 3 inches long and to N-inch of the other side to form a pocket. Spoon the boursin cheese into the pockets and squeeze the tenders closed. Roll the closed chicken in the flour and dip in the egg whites. Then roll in the breadcrumbs to coat. Place on the roasting rack. Spray with olive oil spray. Bake 15 minutes or until meat thermometer reaches 165 degrees. Makes 2 servings.
QUICK COLESLAW
2 T. reduced-fat
mayonnaise
2 T. distilled white vinegar 1 t. sugar
Salt and freshly ground
black pepper
2 c. washed, ready-to-eat
coleslaw mix
Mix mayonnaise, vinegar and sugar together in a medium-size bowl. Add salt and pepper to taste. Add the coleslaw mix. Toss well making sure all the vegetables are coated with the sauce. Add more salt and pepper, if needed. Makes 2 servings.