Baked Chicken Tenders with a Garlic Aioli Dip
Created by Kchurchill5 on February 14, 2012
- Servings: 4-8
- Prep Time: 2-8h
- Cook Time: 12-15m
- Recipe #4610
Ingredients
- Chicken:
- 1 1/2 pounds boneless skinless chicken breasts, cut in strips
- 2 teaspoons dried basil
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika (smoked paprika if you have it - does make a difference; regular paprika can be substituted)
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Coating:
- 1 1/2 cups panko (ground fine)
- 1/2 cup all purpose flour
- 2 large or extra large eggs, beaten (egg beaters can be substituted)
- 1 tablespoon dried parsley
- Non stick spray or olive oil
- Garlic Aioli Dip:
- 3/4 cup mayonnaise (no Miracle Whip; and if you want to lighten it up, add a mix of yogurt and mayonnaise)
- 1 tablespoon garlic, minced (you can also change this up as well by using roasted garlic)
- 1 scallion, fine chopped (white and green parts)
- 2 1/2 teaspoons red wine vinegar
- Dash hot sauce
- 1 1/2 tablespoons fresh basil, minced (you can use a bit more if you want, according to taste)
- Salt and pepper to taste
How to Make
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Step 1: Dry Rub ... Mix all the ingredients together in a small bowl and set to the side. I prefer not to use the pre-cut chicken tenders from the store; they tend to be very thin and they basically dry out in the oven. I cut my own tenders. Rub the seasoning over all the tenders coating them well. Add to a plastic bag or in a dish and refrigerate to marinade at least 2 hours, but up to 8. I prefer to marinate mine all day if possible.
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Step 2: Garlic Aioli Dip: Add all the ingredients to a small bowl and mix well. If you want to change it up a bit, add roasted garlic vs plain garlic. They are both delicious and offer 2 different tastes. Refrigerate until ready to use.
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Step 3: Coating ... I love panko, but at times, they are a bit too crumbly for me (not fine enough). I like to add mine to my food processor and pulse a few times to get a finer texture - but this is optional. Add the panko, flour, and parsley to a small pan or pie plate. Also, add the beaten eggs to another pie plate.
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Step 4: Chicken ... Now, to get the best crunch on the chicken, line a baking sheet with foil and then top it with a baking rack. Cooking the chicken on a baking rack allows the heat to circulate and brown all sides of the chicken. Dip the chicken in the egg, then the breading mix. Add the tenders to the baking rack. To get that nice crunch, I like to use my atomizer and spray them with olive oil; but you can also spray them with a non stick spray.
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Step 5: Bake ... In a 400 degree preheated oven, add the chicken and bake on the middle shelf for 12-15 minutes. This can vary according to how thick you cut the tenders.
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Step 6: Serve ... ENJOY family style with the garlic dipping sauce. They make a great lunch, snack food, party food, or a main dish for dinner.
Nutritional Facts
- Serving Size: 1 (338.2 g)
- Calories 665.5
- Total Fat - 37.1 g
- Saturated Fat - 12.4 g
- Cholesterol - 236.3 mg
- Sodium - 566.6 mg
- Total Carbohydrate - 47 g
- Dietary Fiber - 1.7 g
- Sugars - 9 g
- Protein - 38.9 g
- Calcium - 68.8 mg
- Iron - 3.5 mg
- Vitamin C - 11.5 mg
- Thiamin - 0.2 mg