Grammy's Kitchen · Chicken Tenders · Chicken Tenders
One of 41 chicken tenders recipes we measured
from www.wellplated.com
It ranks #40 of 41 for greasiness among the chicken tenders recipes we compared. 12 cooks on www.wellplated.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.
| this recipe | typical | |
|---|---|---|
| dairy | 49% | 0% |
| egg | 13% | 4% |
| liquid | 49% | 0% |
| salt | 2% | 0% |
| aromatics | 1% | 0% |
| sweetener | 6% | 0% |
| fat | 4% | 3% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 18 g | 1 tablespoon kosher salt (plus 1/2 teaspoon, divided) |
| 5 g | 2 teaspoons smoked paprika (divided) |
| 3 g | 1 teaspoon onion powder (divided) |
| 3 g | 1 teaspoon garlic powder (divided) |
| 21 g | 1 tablespoon honey |
| 245 g | 1 cup low fat buttermilk* |
| 680 g | 1 1/2 pounds chicken tenderloins ( or boneless skinless chicken breasts cut into 3/4-inch strips (about 12 strips total)) |
| 216 g | 2 cups whole wheat Panko bread crumbs |
| 27 g | 2 tablespoons extra virgin olive oil |
| 100 g | 2 egg whites, lightly beaten (or 1 large egg) |
| 13 g | 1 tablespoon Dijon mustard |
| 122 g | 1/2 cup non-fat plain Greek yogurt |
| 26 g | 2 tablespoons Dijon mustard |
| 21 g | 1 tablespoon honey (plus 1 teaspoon, plus additional to taste) |
| Pinch salt |
Method: 7 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Well, I have to say I’m very surprised! I have been looking for an oven baked crispy chicken tender for the longest time. Nothing ever worked and nothing ever had any crisp to it. This was perfect! Much easier than making my homemade chicken tenders that are d” — a cook, 5.0★
“I was craving chicken fingers and wanted something less fattening than typical deep fried ones. These were PERFECT. I didn’t cook them on the rack but they turned out just fine on a cookie sheet with parchment paper. They were so easy to make. Thank you Erin!” — a cook, 5.0★