Ah, chicken tenders—those delightful strips of golden-brown magic that echo childhood memories and late-night cravings. Imagine the glorious crunch as you bite into them, the kind you’d find at a summer fair, but even better because they’re made right in your own kitchen. It’s like hosting a mini festival in your mouth, and who doesn’t love a good festival?
Steps
- Preheat your oven to 350°F (175°C) and prepare a baking sheet, ensuring it has a rim to catch any juices.
- In a medium bowl, mix the chicken tenders with oil, tamari, garlic powder, Italian seasoning, and black pepper. Let the chicken sit in the marinade as the oven heats up.
- Arrange the marinated chicken strips on the baking sheet in a single layer to ensure even cooking.
- Bake the chicken in the preheated oven for approximately 15 minutes, or until an instant-read thermometer shows an internal temperature of 165°F (74°C).
- Once done, serve the chicken tenders with your choice of dipping sauce and side dishes. Store any leftovers in an airtight container in the refrigerator for up to four days.
Ingredients
- 1 pound of chicken tenderloins (approximately 8-10 pieces)
- 2 tablespoons avocado oil (or olive oil or vegetable oil)
- 2 tablespoons Tamari (gluten-free alternative to soy sauce)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
Nutritional Values
Calories: 756 | Carbohydrates: 4g | Protein: 100g | Fat: 36g | Fiber: 0g
FAQ
- How can I ensure my chicken tenders aren’t overcooked?
- To avoid overcooking, bake the chicken tenders at 350°F for about 15 minutes or until an instant-read thermometer shows an internal temperature of 165°F. Avoid baking longer, as this could lead to dry chicken.
- What is the best way to remove the tendon from chicken tenders?
- To remove the tendon, hold it with a paper towel in one hand, and use a fork to secure the chicken in the other hand. Pull the tendon upwards with the towel while pressing the chicken down with the fork. The tendon should come out easily.
- Can I use a different type of oil for this recipe?
- Yes, you can use oils like olive oil or vegetable oil if you prefer. Avocado oil is used in the recipe for its high smoke point and neutral flavor.
- Is this recipe suitable for a gluten-free diet?
- Absolutely! This recipe uses tamari instead of soy sauce, making it a great gluten-free option without the need for breadcrumbs.
- How should I store leftover chicken tenders?
- Store any leftover chicken tenders in an airtight container in the refrigerator for up to four days to maintain their freshness.
Tips
- Avoid Overcooking: To ensure your chicken tenders remain juicy and flavorful, avoid baking them for more than 15 minutes. Overcooking can lead to dry and unappetizing chicken.
- Remove the Tendon Easily: Use a paper towel to grip the tendon and a fork to secure the tender. Pull the tendon out with a swift motion to prevent toughness in the chicken.
- Use a Meat Thermometer: To achieve perfectly cooked chicken tenders, use an instant-read meat thermometer. Chicken is done when it reaches an internal temperature of 165°F (74°C).
- Enhance Flavor by Marinating: Allow the chicken tenders to marinate in the oil, tamari, and seasoning mixture while the oven preheats. This helps the tenders absorb more flavor, resulting in a tastier dish.
Equipment
- Instant-read meat thermometer
- Rimmed baking sheet
- Parchment paper (optional, for easier cleanup)
- Fork (specifically to aid in tendon removal, if not already available)
