Strips of boneless, skinless chicken breast coated in seasoned flour, beaten egg, then crushed plain crackers; baked until golden, crunchy and cooked to 165°F (74°C).
LBy Lia808
Servings
4
2 pieces boneless, skinless chicken breasts
0.5 cup buttermilk
0.75 cup all-purpose flour
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
0.5 tsp black pepper
0.25 tsp cayenne pepper
1.5 tsp salt
2 pieces eggs
2 cup panko breadcrumbs
3 tbsp vegetable oil
Calories
593 kcal
Protein
50g
Carbs
54g
Fat
19g
Fiber
3g
Sugar
4g
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Prep Chicken
1. Slice the chicken breasts into strips about 2 cm (3/4 inch) thick. Toss them with the buttermilk and half of the salt, then let them sit for 15 minutes while you set up the station.
2 pieces boneless, skinless chicken breasts,
0.5 cup buttermilk,
0.8 tsp salt
2. Preheat the oven to 220°C (425°F) and set a wire rack on a baking sheet. In a shallow dish, whisk the flour with the smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper and remaining salt.
0.8 cup all-purpose flour,
2 tsp smoked paprika,
1 tsp garlic powder,
1 tsp onion powder,
0.5 tsp black pepper,
0.2 tsp cayenne pepper,
0.8 tsp salt
Set up breading
3. Beat the eggs in a second shallow dish. Pour the crushed plain crackers into a third dish and drizzle with the vegetable oil, tossing to coat so they brown evenly in the oven.
4. Lift each strip from the buttermilk, letting excess drip off. Dredge in the seasoned flour, dip in the beaten egg, then press firmly into the crushed crackers to coat all sides. Place on the wire rack.
Bake
5. Bake for 18 to 22 minutes, flipping once halfway through, until the cracker coating is deep golden and crunchy and the thickest piece reaches 74°C (165°F) on an instant-read thermometer. Check the coating colour near the end, as cracker crumbs can brown quickly.
Serve
6. Rest the tenders for 3 minutes so the juices settle, then serve hot with your favorite dipping sauces such as honey mustard, ranch or barbecue sauce.
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