Crispy Chicken Tenders

Healthy, Crispy Chicken Tenders

Recipe by Barbara Bach


Prep time


Cooking time




  • 1 Whole, untrimmed Chicken Breast

  • 3/4 – 1 Cup of Panko

  • 1/2 Cup of Flour

  • 1/2 Cup of Milk

  • Extra Virgin Olive Oil (EVOO)

  • Salt to taste


  • Trim the breast by removing all of the veins. Cut into strips. You can filet the thick portions then cut in strips
  • Use a skillet and fill the bottom with EVOO (1/4 inch) and bring to medium heat. Turn heat to medium-low when you sense it is getting too hot. You may have to add more EVOO as you continue to brown the chicken
  • Roll each filet of chicken in flour, then milk, then coat with Panko; press the chicken tenders twice into the Panko
  • Brown each side 3 minutes then place on a rack that is placed onto a cookie sheet, lined with parchment paper for easy clean up
  • The photo above does not have the cookie sheet lined with parchment, but using parchment helps with cleanup. See below.
  • Bake @ 375 degrees for 30 minutes. If you have thick pieces then bake for 40 minutes
  • Go to Sides for the Roasted Red Potatoes
  • Go to Sauces for the Barbara’s Bar~B~Q Sauce


  • Buying the untrimmed whole chicken breast is the most cost effective


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