Ingredients
• 1 lb (450g) chicken tenders or strips
• Salt & black pepper to taste
• ½ cup all-purpose flour (or gluten-free blend)
• 2 eggs, beaten
• 1 cup panko breadcrumbs (or crushed buttery crackers)
• 6 strips bacon, cooked and finely crumbled (plus 2 tbsp reserved for topping)
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• Oil for frying or baking
For the glaze (optional):
• ¼ cup maple syrup or honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
Instructions
- Season chicken with salt and pepper.
- Set up a breading station:
→ Flour (seasoned with pinch of salt & pepper)
→ Beaten eggs
→ Mix of panko, crumbled bacon, brown sugar, and smoked paprika - Dredge each tender: coat in flour, dip in egg, then press into breadcrumb mixture until fully coated.
- Choose your cooking method:
→ Pan-fry: Heat oil in a skillet over medium heat. Cook tenders 3–4 minutes per side until golden and cooked through.
→ Bake: Place on a greased baking sheet. Bake at 400°F (200°C) for 18–22 minutes, flipping halfway.
→ Air fryer: Spray with oil. Air fry at 375°F (190°C) for 10–12 minutes, flipping once. - Optional glaze: In a small bowl, whisk maple syrup, Dijon, and vinegar. Brush over hot tenders before serving.
- Sprinkle with reserved bacon and serve immediately!
✨ Great with:
• Coleslaw or sweet potato fries
• Ranch or honey mustard dipping sauce
• As a salad topper
💡 Make ahead: Bread unbaked tenders and refrigerate up to 24 hours. Cook fresh when ready.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 20 mins , Total Time : 35 mins , Servings : 4 , Calories : 340 per serving , Net Carbs: 24g , Fats: 14g , Protein: 28g