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These crispy crunchy chicken tenders are so delicious. This is a great recipe for the little ones and adults love it too. I like making them ahead of time and then simply reheating in the oven when I am ready to make dinner.
Preheat the oven to 400 degrees. Set aside a baking sheet. On one plate, mix the flour, sea salt, and some black pepper. Set aside. On another plate, pour out the panko breadcrumbs. Set aside.
In a bowl, crack the eggs, add 1 tbsp water, and whisk to combine. Line up the ingredients in a row as follows for assembly: Flour, Eggs, Panko Breadcrumbs.
Dip each chicken tender first in the flour, then dip it into the egg, and finally the panko breadcrumb mixture. Repeat until all the chicken tenders are done.
Heat 2-3 tbsp of avocado oil in a nontick fry pan over medium-high heat. Add 2-3 chicken tenders (depending on the space in the pan) and cook for 2 minutes on each side or until browned. Place them on the baking sheet and repeat until all the tenders have been browned.
Transfer the tray to the oven and cook for 7-10 minutes until the tenders are cooked all the way through.