Instead of chicken tenders, I actually use whole chicken breasts. I have 3 people in my family who are very particular about their food and tenders have a big tendon running through them which grosses them out. So I cut out the tendon from the breasts and cut the breast into tender-like pieces. These are really different from your average chicken strip and so good. They are moist and are reminiscent of buffalo wings in flavor. The panko gives them a nice crispiness which I love. These are a hit with the kids as well as us older kids. And the blue cheese dipping sauce is to die for!
Crisp & Spicy Chicken Tenders
from Fine Cooking magazine
2 1/2 cups panko
Kosher salt and freshly ground black pepper
1 1/2 pounds chicken tenders
1/4 cup mayonaise
1 tablespoon Frank's Red Hot sauce
1/4 teaspoon cayenne
- Trim off any exposed tendon ends from the wide tips of the chicken tenders. In a medium bowl, whisk the mayo with the hot sauce, cayenne, and 1/8 tsp salt. Add the chicken and toss with your hands to coat well. Coat each tender in the panko and arrange in a single layer on a heavy-duty rimmed baking sheet. Refrigerate while you heat the broiler and make the sauce.
- Broil the tenders, flipping once, until they are crisp and golden brown in spots on the outside and cooked through, 4 to 6 minutes per side.
Blue Cheese Dipping Sauce
1/2 cup mayonaise
1/2 cup sour cream
3/4 cup crumbled blue cheese (about 4 ounces)
3 tablespoons milk
- Whisk all ingredients together until well combined and only small bits of cheese remain intact.