Crumbed Chicken Tenderloins Recipe

Chicken tenderloins: These are the tender strips of meat located on the underside of the chicken breast. They cook quickly and remain juicy.

Breadcrumbs: Used to create a crispy coating on the chicken. You can use plain or seasoned breadcrumbs.

Parmesan cheese: Adds a savory, umami flavor to the breadcrumb coating. Make sure it's finely grated for even distribution.

Eggs: Beaten eggs act as a binding agent to help the breadcrumbs adhere to the chicken.

Flour: Helps to create a base layer for the egg to stick to, ensuring the breadcrumbs adhere properly.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a mild heat and depth of flavor to the chicken.

When coating the chicken tenderloins, ensure that you press the breadcrumb mixture firmly onto the meat. This helps the crumb coating adhere better and creates a crispier texture when baked. Additionally, for an extra layer of flavor, you can add some dried herbs like oregano or thyme to the breadcrumb mixture.

• chicken tenderloins - Substitute with turkey tenderloins: Turkey tenderloins have a similar texture and flavor profile, making them a great alternative.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be a gluten-free option.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and tangy flavor, making it a good alternative to Parmesan.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the chicken and adds a slight tangy flavor.

• flour - Substitute with cornstarch: Cornstarch can be used to coat the chicken and will create a crispy texture when fried.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor and an additional depth of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder and less pungent.

• Allow the crumbed chicken tenderloins to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled tenderloins in an airtight container. If stacking them, separate each layer with parchment paper to maintain the crispy texture.
• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. For longer storage, proceed to freezing.
• To freeze, arrange the cooled tenderloins on a baking sheet in a single layer. Freeze for about 1-2 hours or until they are solid. This prevents them from sticking together.
• Transfer the frozen tenderloins into a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 180°c (350°f). Place the frozen tenderloins on a baking tray lined with parchment paper.
• Bake for 15-20 minutes or until heated through and crispy. For extra crispiness, you can also reheat them in an air fryer for about 10-12 minutes at 180°c (350°f).
• Serve immediately with your favorite dipping sauces or alongside a fresh salad or vegetable side dish.

• Oven Method: Preheat your oven to 180°C (350°F). Place the crumbed chicken tenderloins on a baking tray lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until they are warmed through and crispy again.

• Air Fryer Method: Set your air fryer to 180°C (350°F). Arrange the chicken tenderloins in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method keeps the coating crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the chicken tenderloins in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until warmed through. This method helps maintain the crispiness of the coating.

• Microwave Method: Place the chicken tenderloins on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through. Note that this method may result in a less crispy coating.

• Toaster Oven Method: Preheat your toaster oven to 180°C (350°F). Place the chicken tenderloins on the toaster oven tray. Heat for about 10 minutes or until they are warmed through and the coating is crispy.

• Oven: Used to bake the chicken tenderloins at the required temperature of 200°C (400°F).

• Baking tray: Holds the chicken tenderloins while they bake in the oven.

• Parchment paper: Lines the baking tray to prevent the chicken from sticking and to make cleanup easier.

• Three bowls: One for flour, one for beaten eggs, and one for the breadcrumb and parmesan cheese mixture.

• Whisk: Used to beat the eggs until smooth.

• Measuring cups: Used to measure out the breadcrumbs, parmesan cheese, and flour accurately.

• Measuring spoons: Used to measure the salt and black pepper.

• Tongs: Helps in dipping the chicken tenderloins into the flour, eggs, and breadcrumb mixture without making a mess.

• Grater: Used to grate the parmesan cheese.

• Knife: Used to trim any excess fat or sinew from the chicken tenderloins if necessary.

• Cutting board: Provides a safe surface for trimming the chicken tenderloins.

Prepare ingredients in advance: Measure out the breadcrumbs, parmesan cheese, and other ingredients before starting.

Use a production line: Set up your bowls in a row to streamline the dipping process.

Line the tray first: Prepare the baking tray with parchment paper before you start coating the chicken tenderloins.

Double batch: Make extra and freeze the crumbed chicken for a quick meal later.

Preheat the oven early: Turn on the oven before you start prepping to save waiting time.