Baked on the Bright Side

Rudi's Southwestern Breaded Chicken Tenders

August 5, 2011

By Carol Shick

Time to Prepare: 0 hrs 30 mins

5-6 servings

• 3/4 cup Rudi’s Original Bread Crumbs (see below)
• 6 T Southern Homestyle Corn Tortilla Crumbs (can use crushed GF corn tortilla chips)
• 3 T fresh finely grated Parmesean Cheese
• 1-2 T GF Southwest Seasoning
• Fresh Ground Black Pepper
• 2 lbs boneless skinless Chicken Tenders
• 1 Egg
• Olive Oil

Preparation Instructions:

Bread Crumbs:
4 slices Rudi’s Original Sandwich Bread lighty toasted
Pulse in food processor until very fine
Spread out on toater oven pan and retoast until dry but NOT brittle
Use immediately or store in an airtight container in fridge

Chicken Tenders Breading:
Mix in shallow bowl for dredging all of the DRY ingredients
Use a ratio of 2 parts Rudi’s Bread crumbs to 1 part Corn Tortilla Crumbs to increase or decrease recipe size
Use Southwest Seasoning and Fresh Ground Black Pepper to taste

Beat egg in second shallow bowl

Dip Chicken Tenders in egg coating both sides
Let excess egg drip off and then place in bread crumb mixture
Turn chicken and cover completely with bread crumb mixture
Place on wire rack while coating remaining chicken

Once all chicken has been coated heat a large non-stick skillet over Med heat. Drizzle pan with just enough Olive Oil to cover. Letting chicken rest for a few minutes before cooking allows breading to stick better during cooking.
Once pan & oil are hot, cook chicken 3-4 minutes per side turning once. Cook times will vary depending on thickness of the chicken tender.
Check that chicken is cooked trough, remove from pan and place on a plate with paper towel to remove any excess oil.

2 Responses to “Rudi's Southwestern Breaded Chicken Tenders”

Leave a Reply

You must be logged in to post a comment.