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It’s easy to make your own baked chicken tenders

It’s easy to make your own baked chicken tenders

Have a look into any family freezer and you’re almost guaranteed to find a box of baked chicken tenders or chicken nuggets. Baked chicken tenders are the kind of thing you always have on stand-by for when you really don’t want to cook. The good news is, you don’t have to settle for the over-processed, store-bought version. It’s actually super-easy to make your own.

While my boys are happy to dip their chicken tenders into a pot of sauce and call it a complete meal, I serve these with a few steamed veggies or a simple salad for a complete meal. As well as being an easy dinner, these baked chicken tenders also make a yummy lunch when popped into a wrap with some salad. They go great served cold in the lunch box too.

Make the baked chicken tenders in advance and then simply pop them into the freezer for nights when you just can’t be bothered cooking – which for me at the moment is almost every night!

For the herby coating, use any herbs to suit your family’s taste. I like a couple of teaspoons of paprika mixed through myself, but I’ve simply said “mixed herbs or spices” in the recipe. Suit yourself!

More great meal ideas: 25 family dinners we make again and again

Baked chicken tenders

Baked chicken tenders are easy to make

Makes 12 strips
Takes about 15 mins
Bakes 25 minute

•  500g of chicken breast
•   1 cup of bread crumbs, made from approximately three slices of day-old bread
•  100g of Parmesan cheese, finely-grated
•  2 teaspoons of mixed herbs or spices
•   2 tablespoons of sesame seeds (optional)
•  2 eggs

Preheat oven to 190ºC and line a tray with baking paper.

Slice the chicken breast into strips and place in the fridge until needed.

Put the breadcrumbs, finely grated Parmesan cheese, mixed herbs and sesame seeds into a bowl and stir to combine.

Lightly beat the eggs  in a small bowl.

First fully coat the chicken strips in the egg, then the bread crumb mixture, turning to coat.

Put the coated chicken strips onto the baking tray and cook for about 25 minutes or until golden and cooked through.

What do you keep in your freezer for an easy meal?

Kay Kelly

Wednesday 9th of January 2019

Very popular in our house (although they are normally all eaten so I’ve not tried freezing them - I’ll make more next time ;-)). We also soak the chicken in buttermilk before coating / baking -it is a bit more work but it means they are super moist.

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