Grammy's Kitchen · Chicken Tenders · Baked Chicken Tenders
One of 41 chicken tenders recipes we measured
69 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.
| this recipe | typical | |
|---|---|---|
| egg | 13% | 4% |
| liquid | 0% | 0% |
| salt | 1% | 0% |
| aromatics | 0% | 0% |
| fat | 0% | 3% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds chicken tenderloins (or whole chicken breasts*) |
| 30 g | 1/4 cup all-purpose flour |
| 3 g | 1/2 teaspoon seasoned salt |
| 1 cup cornflake crumbs (or finely crushed cornflakes or crackers) | |
| 108 g | 1 cup Panko bread crumbs |
| 2 g | 1 teaspoon paprika |
| 1 g | 1/2 teaspoon garlic powder |
| 3 g | 1/2 teaspoon salt (divided) |
| 1 g | 1/2 teaspoon black pepper (divided) |
| 100 g | 2 large eggs (beaten with 2 tablespoons water) |
| cooking spray |
Method: 7 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've been looking for a recipe to match the chicken tenders we eat at the water safari park we go to every summer. They have chicken tenders which are SO juicy and tender with a thin crisp coating (I hate heavy, clunky coatings) that doesn't come off (miracle ” — a cook, 5.0★
“I gave this 4 stars because I know with adding more spices it would be a definite 4 star. I like the ease of making it and the crunch of the coating. However, I found the taste quite bland for my personal liking so when I make it again, I will most definitely ” — a cook, 4.0★