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What's for Dinner?: Chicken tenders

Justin Ferguson • Updated May 21, 2014 at 1:01 PM

If you are a chicken tender fan like me, you try everyone’s variety of tenders. There are so many different types of breading. 

You cannot go wrong with the old-fashioned flour breading, however, try breadcrumbs instead. With breadcrumbs, you can buy them from a store. Or if you need to watch your budget, I used a food processor and old sandwich bread. With a few seasonings added to the mixture, you will have a breading that will amaze even the pickiest chicken tender fan.

Restaurant Chicken Tenders


1 pound chicken breast, sliced into tender pieces

2 ounces of heavy cream

1 ounce of hot sauce

NOTE: The previous two ingredients can be omitted if you want to use honey mustard.

1 pound fine-grain breadcrumbs

salt and pepper to taste


Preheat oven to 375 degrees. Mix heavy cream and hot sauce and put chicken in the marinade. Allow the chicken to marinade for 10-15 minutes. Mix salt and pepper with breadcrumbs. Remove the chicken from the marinade, and in a large bowl, toss the chicken with the breadcrumbs. Place the tenders on an oven rack with a little space between each one. Bake in the oven until the internal temperature reaches 160-165 degrees. 

Justin Ferguson is a Nashville native who now lives in Wilson County. A professionally trained chef specializing in farm-to-table cuisine and molecular gastronomy, he now provides restaurant consulting services and is operations manager for Vin Fine Wine & Spirits in Lebanon. Email him at wilsoncountycritic@gmail.com. For more than 1,500 other recipes, visit lebanondemocrat.com/recipecentral.

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