I’ve held several professional cooking jobs over my career but none have been as difficult, challenging and rewarding as being a chef for a private school in North Atlanta. We work hard to make everything from scratch, eliminate processed foods and preservatives and have the kids excited to try new things and actually enjoy it!
A staple on the monthly menu now are these baked chicken tenders which are a huge hit! Baking the chicken instead of frying them is just as tasty, healthier and easier to clean up! To simplify the process I use mayonaise instead of a flour/egg wash mixture to coat the chicken and then Panko bread crumbs which are healthier than your regular store bought bread crumbs.
Speaking of breadcrumbs, take a look at the ingredient list on a major brand. How many ingredients do you really need for bread crumbs?!
If you have the time I suggest brining the chicken tenders for 24 hours before baking. It’s worth the minimal effort. Check out my chicken brine recipe which I swear by! If you are new to the process here’s some information on brining.