Coating Chicken Tenders: Oil, Flour, And Panko Perfection

Chicken tenders are a popular dish, but have you ever tried making them with panko breadcrumbs? Panko breadcrumbs are a type of breadcrumb popular in Asian cuisine that has a lighter, flakier texture than regular breadcrumbs and absorbs less oil, resulting in a crunchier breading. In this article, we will teach you how to bread chicken tenders with oil, flour, and panko to create a delicious and crispy dish that will impress your family and friends. This recipe is a fun and tasty alternative to the traditional chicken tender dish, and we guarantee it will be a hit!

Characteristics and Values for Breaded Chicken Tenders

Cut chicken into strips

To cut chicken into strips, you'll first need to debone the chicken breast. Make small cuts around the ribs and breastbone, pulling the meat away from the bone as you go. Then, cut off the white tendon. You can use a boning knife for this step, or, for a safer option, use kitchen shears.

Next, you'll want to cut the chicken breast into tender-sized pieces. The number of pieces will depend on the size of the chicken breast and how many people you're serving. For example, if you're serving four people, you'll need to cut the chicken into 12 pieces to allow for three tenders per person.

If the breast is really thick, make small cuts to get all the way through instead of trying to cut it in one go. Try to cut through the meat in one clean slice to avoid shredding it. It's important to cut the strips to a similar size so they cook evenly.

You can also buy pre-cut chicken tenderloin strips or cut a chicken breast into thin strips that resemble the size and shape of tenderloins.

Prepare dredging station

To prepare a dredging station, you will need three bowls. In the first bowl, place the flour. You can season the flour with salt, pepper, garlic powder, onion powder, and Italian seasoning. In the second bowl, beat the eggs until smooth. You can add a splash of milk to the eggs for extra richness. In the third bowl, combine the panko breadcrumbs and traditional breadcrumbs. You can also add grated Parmesan cheese to this mixture for a nutty and savory flavor. Season the breadcrumb mixture with salt, pepper, garlic powder, and Italian seasoning. Mix the ingredients in each bowl thoroughly before moving on to the next step.

It is important to ensure that your chicken tenders are dry before you begin the dredging process. Use paper towels to blot the chicken tenders and remove any excess moisture. This step will help the breading stick to the chicken tenders.

Once your dredging station is set up, you can begin the breading process. Take a chicken tender and dredge it in the flour mixture, shaking off any excess flour. Next, dip the flour-coated chicken tender into the egg mixture, ensuring it is fully coated. Finally, coat the chicken tender with the breadcrumb mixture, pressing gently to adhere the crumbs to the chicken. Repeat this process with the remaining chicken tenders.

Before frying the chicken tenders, it is recommended to let the breaded chicken rest for a few minutes. This will allow the breading to adhere perfectly to the chicken. Additionally, be sure to heat the oil in a large skillet over medium-high heat until it is hot but not smoking. You can test the oil's readiness by dropping a small piece of breadcrumb into it; it should sizzle immediately.

Coat chicken in flour

To coat chicken in flour, you will first need to prepare your dredging station. Set up three separate bowls or plates. In the first bowl, place your flour. You can season the flour with salt, pepper, garlic powder, onion powder, curry powder, cayenne, MSG, and white pepper. In the second bowl, beat your eggs until smooth. You can add a splash of milk to the eggs for extra richness. In the third bowl, add your panko breadcrumbs.

Next, take your chicken tenderloin strips and dip them into the flour mixture, shaking off any excess flour. This initial coating of flour helps the subsequent egg and breadcrumb layers stick to the chicken. Be sure to remove any excess moisture from the chicken with paper towels before starting this dredging process.

After coating the chicken in flour, you will then dip the chicken in the egg mixture, followed by the panko breadcrumb mixture. Press the chicken into the bowl of panko breadcrumbs and roll it over to ensure that all sides are completely coated. Repeat this process for all chicken pieces.

Dip chicken in egg

When preparing chicken tenders with oil, flour, and panko, dipping the chicken in egg is an essential step. This step helps bind the coating to the chicken, creating a crispy texture. It is best to use fresh eggs and beat them well to ensure a smooth mixture. You can also add a splash of milk to the eggs for extra richness.

Before dipping the chicken in the egg, it is important to season the chicken pieces generously with salt, pepper, garlic powder, and Italian seasoning. Then, dredge the chicken in flour, shaking off any excess to prevent clumps in the breading. The flour provides an initial coating and helps the egg and panko adhere better to the chicken.

After coating the chicken in flour, dip it into the egg mixture, ensuring that it is fully coated. This step will help the subsequent panko breading stick to the chicken. A thorough coating of egg will also help create an even and crispy texture.

Some recipes suggest using egg whites only, which can help reduce the calories and fat content of the dish. However, using whole eggs can add richness and flavour to the chicken tenders.

Once the chicken is coated in egg, it can then be tossed in the panko breadcrumb mixture. Press the chicken into the panko and roll it over to ensure an even coating. The panko will give the tenders a crispy and golden texture when fried or baked.

Bread the chicken

To bread the chicken, start by cutting the chicken breast into tender-sized pieces. The number of pieces will depend on the serving size and your preference. For example, you can cut the chicken into 12 pieces to make 4 servings of 3 tenders each.

Prepare your dredging station with 2 or 3 bowls. In one bowl, add the flour and seasonings such as salt, pepper, garlic powder, onion powder, Italian seasoning blend, or white pepper. You can also add a lot of cayenne, MSG, curry powder, and garlic and onion powders to the flour for extra spice. In another bowl, beat the eggs until smooth and add a splash of milk or water for extra richness. In the third bowl, add the panko breadcrumbs. You can also add Italian seasoning, furikake, or grated parmesan cheese to the panko mixture for extra flavour.

Take a chicken strip and dip it into the flour mixture, shaking off any excess flour. Then, dip the chicken into the egg mixture, ensuring it is fully coated. Finally, press the chicken into the panko mixture and roll it over to coat all sides. Repeat this process for all chicken pieces. If you have trouble with the breading falling off, try refrigerating the chicken for 15-20 minutes before cooking to allow the breading to solidify and stick better.

After breading all the chicken pieces, heat about 1/4 inch to 3 inches of oil in a large frying pan or skillet to about 350-375°F. You can use vegetable oil, safflower oil, canola oil, or grape seed oil, which all have high smoke points. An instant-read thermometer is useful for regulating the oil temperature. When the oil is hot, add the coated chicken in a single layer, frying in batches so as not to crowd the pan. Fry each side for 3-5 minutes, or until golden brown and fully cooked in the centre. The cooking time will depend on the oil temperature and the size of the chicken pieces.

You can also bake the chicken tenders in the oven for a healthier option. Preheat your oven to 400-450°F and line a baking sheet with parchment paper or foil. Place the breaded chicken tenders on the baking sheet and spray them lightly with cooking spray on all sides. Bake for around 11-20 minutes, or until they are golden brown and cooked through.

Frequently asked questions