These chicken tenders are a huge hit with the kids, of course, but possibly even a bigger hit with adults. The Tandoori Masala adds an elevated twist, while the marinade and panko give these tenders a super juicy inside and crispy outside. We like them dipped in Garam Masala ketchup! Just add a pinch of Garam Masala to your ketchup and mix well.
You'll need:
1 lb. boneless, skinless chicken breast tenders (organic is best!)
1/2 cup mayo (we like Duke's)
1 tbsp. apple cider vinegar
1 tsp. oregano
2 tsp. Down the Road Spice Co. Tandoori Masala
1/2 tsp. kosher salt
Panko bread crumbs
Preparation:
- Preheat oven to 400 degrees and line a large cookie sheet with parchment paper.
- Mix the mayo, apple cider vinegar, all the spices and salt in a bowl large enough to fit all of the tenders.
- Prepare a second bowl with panko for coating the tenders.
- Add chicken to the mayo mixture and stir to coat completely.
- Working individually, place a tender in the bowl with panko and dredge on all sides. Move to cookie sheet and dredge remaining tenders. If the panko starts to get too wet, replace it with dry crumbs.
- Bake tenders for 20 minutes at 400 degrees until cooked through. Then, turn the heat up to 425 and cook for another 5 minutes or until tenders are golden brown.
- Serve immediately with your favorite sauce(s) and enjoy!