Tots are picky eaters…especially mine. Trying to ensure they get the proper daily nutrients they need is a battle. Uphill. In the pouring rain. With no shoes.
But, hey…you have to get that protein in them somehow, right?
These chicken tenders are a huge hit in my house, both with the big kids (a.k.a. Mommy and Daddy) and little ones, alike. Dare I say, **tot-approved** (should be an official seal, IMO. I’ll look into it).
I like to serve these with a honey mustard dipping sauce and some sweet potato french fries (baked) on the side.
w/ Honey Mustard Dipping sauce
Prepare dipping sauce first and chill (recipe below).
While sauce is chilling, prepare chicken tenders.
1 lb chicken breast tenders (or chicken breasts, pounded slightly thinner and sliced into tenders)
1.5 cups all-purpose flour
2 eggs, beaten
3/4 cup seasoned bread crumbs (I use Italian bread crumbs)
3/4 cup Panko bread crumbs
1/2 cup shredded cheddar cheese
Create a breading assembly line by separating into 3 shallow dishes the following: Dish 1-flour, Dish 2-beaten eggs, Dish 3-combined bread crumbs/panko/shredded cheddar).
Salt and pepper the chicken tenders.
Dredge, one at a time through flour and shake off excess.
Dip in beaten eggs. Drip off excess.
Dredge through crumb/cheese mixture and set aside.
Repeat with remaining tenders until all are coated.
Heat oil in large skillet over medium heat. Test for readiness by trickling a few drops of water in pan. When it sizzles, oil is ready.
Cook tenders in oil until golden brown on first side, then flip to brown the other side (about 4- 5 min per side, depending on thickness) or until no longer pink inside.
Drain on paper towel and cool.
Serve with Honey Mustard Dipping sauce.
1/4 cup mayonnaise
1 Tablespoon honey
1 Tablespoon mustard
1/2 Tablespoon lemon juice
Combine, cover and chill until ready to dip away!
(Sauce recipe from allrecipes.com)