Home » Course or Meal » Appetizers » Homemade Breaded Chicken Tenders (No Deep Frying)

Homemade Breaded Chicken Tenders (No Deep Frying)

These homemade breaded chicken tenders taste so much better than anything you’ve had at a restaurant. There’s no deep frying, but good quality chicken is key.

Homemade Breaded Chicken Tenders in a basket with celery

If you like chicken tenders from a restaurant, these will knock your socks off. Believe it or not, they’re  not deep fried.

As an Amazon Associate I earn from qualifying purchases.

Homemade Breaded Chicken Tenders on a cutting board (one is cut)

text box with quote: "It was a success with the family. Absolutely delicious!" -Silvana D.

Once again, top quality ingredients are key–I cannot stress this enough.  You can eat these as they are, put them on a bun if you want a really tasty chicken sandwich, or chop them onto a salad–the possibilities are endless! 

Goat Cheese Salad with Balsamic Vinegarette

I love them cut into slices on top of my favorite Aroma Cafe beet and goat cheese salad (a local restaurant.) Sorry for the terrible photo, it was from a long time ago!

kale salad with chicken

Or in place of grilled chicken shown here on my daughter’s favorite kale salad!

Another easy chicken recipe you may enjoy.

roasted Rosemary citrus Chicken and potatoes

Without further ado, the recipe for homemade breaded chicken tenders.

Homemade Breaded Chicken Tenders in a bowl
Homemade Breaded Chicken Tenders

Recipe by Christina Conte                       Serves 4

FULL PRINTABLE RECIPE BELOW

Ingredients

  • organic, free range chicken breast tenders (or breast, cut into pieces as desired)
  • egg, organic, free range
  • breadcrumbs (homemade, preferably)
  • salt
  • freshly ground black pepper
  • thyme, fresh or dried
  • (OPTIONAL: grated Parmesan cheese (the real stuff) if you want to make breaded Parmesan chicken tenders)
  • light olive oil

Directions

Beat the egg with a little salt and 1 tsp of water in a bowl, in which the chicken will be dipped. 

beaten egg in a bowl

In a similar bowl, place some breadcrumbs, add a little salt, pepper and the thyme. Mix well (add Parmesan cheese at this point, if using).

preparing the breadcrumbs in a bowl

 Place the chicken on a plate nearby the beaten egg.

cut up chicken on a plate

Begin dipping the chicken, one piece at a time into the egg.

dipping the chicken piece in the egg

 Hold the chicken against the side of the bowl for a second or two to let the excess egg drain.

breast piece dipped in egg

Next, dredge the chicken in the breadcrumbs.

dredging the chicken in crumbs

Coat evenly with the breadcrumb mixture.

rolling the chicken in breadcrumbs

Place on a tray, and repeat until all the chicken is coated.

breading on fingers on a tray

Put approximately 3 tablespoons of olive oil into a frying pan, preferably non-stick (but not necessary) on medium high heat.

Place a few chicken tenders into the pan when hot. Cook until golden brown on each side and cooked thoroughly, adding oil as needed.

If in doubt, cut into a thicker piece to make sure it is no longer pink in the center.

frying the chicken tenders in a pan

Place on a paper towel lined plate, then place on serving plate or in a bowl.

close up of breading

sliced chicken tender on a board

These homemade chicken tenders are perfect as is, chopped onto a green salad or even in a sandwich with lettuce and some Buffalo Wing hot sauce!

And if you want to cook chicken breast in the oven, here’s a way to ensure it’s not going to end up dry and tasteless, from my friends at Diabetes Strong. 

Don’t miss another recipe or travel post; sign up for my free subscription below!.

chicken tenders homemade cut in middle

Breaded Chicken Tenders, Homemade Style

Servings: 2
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
One of the easiest and tastiest ways to prepare chicken breast. No deep frying required.
5 from 24 votes

Ingredients

  • ½ lb chicken breast tenders (or organic, free range chicken breast cut into pieces as desired)
  • 1 egg (organic, free range mixed with a pinch of salt)
  • 1 tsp water
  • ¼ tsp salt
  • ½ cup breadcrumbs (as needed- homemade, preferably)
  • tsp black pepper
  • tsp thyme (fresh or dried)
  • Parmigiano Reggiano cheese (optional, grated)
  • 4 Tbsp olive oil

Instructions

  • Beat the egg with a pinch of salt and 1 tsp water in a bowl, in which the chicken will be dipped.
  • In a similar bowl, place some breadcrumbs, salt, pepper, and thyme and mix well (add Parmesan to this if using).
  • Place the chicken on a plate nearby the beaten egg and begin dipping the chicken, one piece at a time into the egg.
  • Hold the chicken against the side of the bowl for a second or two to let the excess egg drain.
  • Next, dredge the chicken in the breadcrumbs and coat evenly.
  • Place on a tray, and repeat until all the chicken is coated.
  • Put the light olive oil into a frying pan, preferably non-stick and heat over medium high heat.
  • Place some chicken tenders into the pan when hot, and cook until golden brown on each side and cooked thoroughly, adding oil as needed. If in doubt, cut into a thicker piece to make sure it is no longer pink in the center.
  • Place on a paper towel lined plate, then place on serving plate or in a bowl.

Notes

  • Make these gluten free by using gf bread crumbs and flour mix.

Nutrition

Serving: 1 half breast | Calories: 529kcal | Carbohydrates: 20g | Protein: 32g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.03g | Cholesterol: 167mg | Sodium: 405mg | Potassium: 512mg | Fiber: 1g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

4.96 from 24 votes (24 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




38 Comments

  1. Pingback: Shrimp Remoulade