To make these tender, juicy, and delicious chicken tenders, you need five ingredients. Your pantry should be stocked with breadcrumbs, canola or vegetable oil of your choice, cayenne pepper seasoning blend (I like McCormick), kosher salt, and fresh ground black pepper.
Ingredients
1 ½ cups bread crumbs (I use Panko bread crumbs)
¼ cup canola or vegetable oil
2 Tbsp. cayenne pepper seasoning
2 Tbsp. kosher salt
4 tsp. fresh ground black pepper
4 boneless chicken breasts, cut into
1-inch chunks (about 2 pounds) Lemon pepper potato salad recipe below
Lemon-pepper potato salad
1 pound small red or white potatoes, diced
¼ cup canola or vegetable oil
½ tsp. black pepper freshly ground
2 Tbsp. lemon juice
1 Tbsp. dried dill weed
Preparations
The first step is to combine the bread crumbs and oil in a bowl until it looks like wet sand. Then mix in the rest of the ingredients for about 30-45 seconds until everything is moistened well. If you don't like spicy foods or you want to be cautious, use less cayenne pepper seasoning.
Next, oil your hands (you can use non-stick cooking spray if you prefer) and place the chicken into the breading mixture. Using your hands, dredge each piece of chicken in the breading so it is completely coated with breading. Be sure to press down firmly on each piece of chicken so it gets completely coated with bread crumbs.
Finally, place each piece of chicken onto a baking sheet that has been lined with parchment paper or a baking mat. Place the baking sheet into a preheated oven that has been heated to 400 degrees F.
Cook each piece of chicken, turning halfway through cooking time, until the chicken is fully cooked and crisp. Let the chicken stand for about five minutes before serving to allow excess oil to drip off. Serve with a side salad and fresh lemon-pepper potato salad.
