As much as I’d love to tell you that my toddler will eat anything we put in front of him, that is so, so very far from the truth. Like most kids, his comfort zone at restaurants is chicken tenders—those crispy fried sodium bombs kids love to drown in ketchup. Getting him to eat good, healthy protein can be a challenge. So I thought I’d try my hand at chicken tenders at home, where I could control the quality of the ingredients. These are baked, not fried and 100% organic. I use Mary’s organic chicken tenders from our local Whole Foods, Edward & Sons Organic Panko breadcrumbs, and unsalted organic butter. (Yup, that’s ketchup on the side and the fact that it’s “organic” hardly constitutes a health food, but it’s better than the alternative.) They couldn’t be easier. You just need to plan about 1/2 hour ahead to get the oven to come up to temp, but assembly takes 2 minutes and baking an additional 15 mins, then allowing them to cool for another 5 mins.
Chicken Panko Tenders
Strips of organic chicken tenders
Softened organic butter
Organic panko breadcrumbs
Freshly cracked pepper
Preheat oven to 475 degrees. Line a baking sheet with parchment paper. In a bowl, brush chicken tenders on both sides with softened butter. Sprinkle panko on a separate plate and crack a little fresh pepper over. Stir to blend. Dredge buttered chicken in panko until evenly coated.
Place on baking sheet and bake (turning once) until crispy and golden, about 15 minutes total. Optional: serve with organic ketchup and steamed sweet potato.