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:
h You can use cracker crumbs instead of panko breadcrumbs.
h You can use boneless skinless chicken breast instead of tenders. Cut them into smaller pieces, about 6 inches long and 3 inches wide.
Countdown:
h Preheat oven to 400 degrees Fahrenheit. h Prepare chicken tenders and place in the oven. h While chicken bakes, make coleslaw.
Shopping List:
To buy: 3⁄4 pound chicken tenders, 1 package boursin garlic and fine herbs cheese (or other soft cheese), 1 container panko bread crumbs,1 bottle distilled white vinegar, 1 jar reducedfat mayonnaise, 1 bag ready-to-eat coleslaw mix and 1 can olive oil spray.
Staples: flour, eggs, sugar, salt and black peppercorns.
(Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.wdna.org and all major podcast sites. Email her at Linda@dinnerinminutes.com.)