I am a Cane’s and Slims kind of girl. I crave ranch and chicken fingers. I blame this on chicken finger Friday from my college days. The downfall is that fried chicken is not friendly on the waistline. I was craving a “homey” kind of meal and wanted to come up with a healthier version of chicken fingers. I also love Mac & Cheese. If I was on death row… that is what I would want. A steak, sweet potato, and mac & cheese. If you are looking for chicken fingers that are healthy and super easy… these are for you 🙂 Y’all I am on the cooking struggle bus. I have been making things but honestly, they have been thrown together weeknight meals that I am too ashamed to share with all of you. I am going to keep trying to post more but my schedule and workload are occupying my life. That shouldn’t be an excuse.. but holy cow I have no time haha. Bare with me as I try to get more diligent at posting “post worthy” recipes and not my “let’s see what I have in my fridge and can whip up for dinner” meals.
Side note: I served my chicken fingers with homemade ranch and Annie’s mac and cheese! Brent wanted buffalo sauce in his so he added some to the ranch and mac and cheese. Not my kind of thing… but hey!
Fun fact: Frozen chicken tenderloins have become my BFF. The get out about a pound at a time and thaw it in the fridge overnight and they are ready for my meal prepping or an easy dinner. Plus… they are way cheaper than buying poultry fresh.
- 1.5 lbs of chicken tenderloins
- 2 cups Panko
- 2 eggs
- 1/2 tbs + 1/2 tbs Garlic Powder
- 1/2 tbs + 1/2 tbs Onion Powder
- 1/2 tsp + 1/2 tsp Paprika (note the measurement change)
- Salt and pepper
Directions: Preheat oven to 430 Degrees
- Line a baking sheet with tin foil and spray non-stick cooking spray on the sheet
- Place 1 cup on panko on a plate
- Add 1/2 Tbs of onion powder, garlic powder, 1/2 tsp of paprika and salt and pepper (set aside)
- Crack two eggs into a shallow bowl and beat until mixed (set beside the panko plate)
- WE WILL BE DOING THESE IN BATCHES to avoid the panko balling up
- First batch: Take half of the raw tenderloins and place on a plate
- Your line up should be as followed: Raw chicken, eggs, seasoned panko and greased sheet
- Take one tenderloin at a time and dip into the egg mixture to coat the tenderloin
- Place the chicken tenderloin on the panko plate and roll it around until all sides are coated
- Place on baking sheet and begin the process again
- Once the first batch is done you should be almost out of panko– throw away the plate or grab a new plate if not using a disposable plate
- Take a new plate and place remaining 1 cup of panko, 1/2 tbs of onion and garlic powder and 1/2 tsp of paprika + salt and pepper.
- Begin the process for the last half of the tenderloins
Once all of the chicken is on a greased sheet spray the top of them with the cooking spray.
Pop in the oven for 20 min (flipping them at 10 min)
Once they are thoroughly cooked (no longer pink in the center) you can crisp them up!
** Turn broiler setting on high and brown the tops of the chicken tenders until they look crispy. This should take 3 minutes! Keep an eye on them.
- While my chicken was cooking I made the Mac & Cheese and ranch for dipping 🙂