chicken nugget/tender recipes?

jjpptt2
jjpptt2 Posts: 5,650 Member
edited November 2024 in Recipes
Chicken nuggets/tenders are a staple in my house... but I'd love to get away from frozen nuggets. I've made home-made tenders a few times and they taste mostly good enough, but I struggle to get them crispy.

Who's got recipes and/or cooking tips for good, home-made chicken tenders?

Replies

  • pinggolfer96
    pinggolfer96 Posts: 2,248 Member
    Air fryer! Coat in cornstarch as well. Bake them on a wired rack. Use Panko, special k, or any “lighter” crumb so it allows it to crisp up
  • teslac0ils
    teslac0ils Posts: 11 Member
    I like the way Just One Cookbook makes their baked chicken katsu: https://www.justonecookbook.com/crispy-baked-chicken/
    particularly the technique for getting a baked breaded chicken to taste more crispy and "fried", by toasting the breadcrumbs in a skillet with oil.
    I've used this recipe for smaller tenders as well, since I just think that technique makes such delicious results. It just needs less cooking time if you use smaller pieces of chicken.
    If you're interested in using more healthful ingredients, I also like to use olive oil for the oil, as well as oat or coconut flour in place of the all-purpose flour, it turns out just as good this way.
  • jjpptt2
    jjpptt2 Posts: 5,650 Member
    pinggolfer96 wrote: »
    Air fryer! Coat in cornstarch as well. Bake them on a wired rack. Use Panko, special k, or any “lighter” crumb so it allows it to crisp up

    The wire rack definitely helped. I'll try a different/lighter bread crumb next time. Thanks.
  • kshama2001
    kshama2001 Posts: 28,052 Member
    Kshama's Chicken Fingers

    Mix in one shallow bowl:
    • 3/4 C Pepperidge Farm Herb Seasoned Classic Stuffing, pulverized into bread crumbs
    • 2 T flour
    • 2 T shredded parmesan cheese
    • 1/2 t Italian seasoning

    Mix in another shallow bowl:
    • 1 beaten egg
    • 1 t water

    Dip into the egg bowl:
    • 1.5 pounds chicken tenders

    Then dip into the bread crumb bowl, using your hands to make the crumbs adhere.

    To cook, either:

    Heat 3 T oil in 12" pan over medium high-heat until hot and fry the tenders until done, about 2.5 min per side

    or

    Bake at 420 degrees for 25 minutes. I use a rack over a baking pan, lined with foil for easier clean up.

    Enjoy!
  • kshama2001
    kshama2001 Posts: 28,052 Member
    This recipe calls for chicken parts, but feel free to use tenders and decrease the cooking time to 25 minutes or until internal temperature reaches 165 degrees. I use a rack over a baking pan, lined with foil for easier clean up here too.

    When I don't feel like fussing with all the ingredients, I simplify considerably, for example, just yogurt, garlic, salt, and pepper for the yogurt part. Feel free to decrease ingredients to suit your palate and time constraints in the breading as well.

    Oven-Fried Chicken with a Cornmeal Crust

    Adapted from the Joy of Cooking 1997 Edition, p. 603.

    Rinse & pat dry:
    • 3 1/2 – 5 lbs chicken parts

    Whisk together in a bowl large enough to hold the chicken:
    • 3/4 cup yogurt (we used plain whole milk greek yogurt)
    • 1/4 cup lemon juice
    • 1/4 cup olive oil
    • 2 Tablespoons finely minced shallots (we used onion)
    • 1 Tablespoon finely minced fresh thyme or rosemary, or 1 teaspoon dried
    • 2 teaspoons salt
    • 2 teaspoons chili powder
    • 1 teaspoon grated lemon zest (optional)

    Add the chicken to the yogurt mixture and turn to coat. Cover and refrigerate 2-4 hrs. Position a rack in the upper third of the oven. Preheat the oven to 425 degrees. Lightly oil a baking sheet.

    Combine in a wide, shallow bowl:
    • 2/3 cup parmesan cheese
    • 1/2 cup dry breadcrumbs
    • 1/2 cup cornmeal (or flour)
    • 3 Tablespoons minced fresh parsley (or 2-3 t dried parsley or 2-3 t dried Italian seasoning)
    • 1 teaspoon chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper

    Remove the chicken from the marinade and shake off the excess. Dip the chicken pieces in the cornmeal mixture and arrange the chicken skin side up on the baking sheet. Bake until crisp & golden, about 35-40 minutes. Enjoy!
  • acpgee
    acpgee Posts: 8,016 Member
    I second air fryer or rack with fan assist at the highest temperature you convection oven can reach. I agree with light crumbs such as panko or crushed up corn flakes or rice crispiest.

    I would also add spraying with oil which will help with crisping and browning. I am certain frozen tenders will have been lightly (or not so lightly) coated with oil.
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