Baked Chicken Tenders

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
30 tenders

At North Carolina State, in Raleigh, N.C., Executive Chef Bill Brizzolara created these baked chicken tenders as a healthier alternative to traditional fried chicken tenders. His baked version has only 140 calories compared to the 286 calories in the fried chicken tenders. Brizzolara says he is able to save 146 calories and 16 grams of fat by simply baking the chicken tenders.

Ingredients

14 ½ oz. all-purpose flour
2 3/8 tsp. salt
5/8 tsp. ground white pepper
6 lbs. chicken tenders, raw
1 cup + 2 tbsp. water
2 ½ cup egg liquid
1 lb. + 8 oz. Japanese bread crumbs
4 ¾ oz. bread crumbs
1 tbsp. + ½ tsp. salt
5/8 tsp. ground white pepper

Steps

1. Mix flour with first amount of salt and pepper. Season chicken with salt and pepper.

2. Dust chicken in seasoned flour, shake off excess. Mix water and eggs together to make eggwash and place tenders in eggwash. Coat well in eggwash and place in 200 pan with rack to let excess eggwash drain.

3. Mix Japanese bread crumbs and regular crumbs together. Toss several tenders at a time in bread crumbs to coat. Place on lined sheet pan tray. Do not stack tenders directly on top of each other.

4. Bake tenders at 325°F to an internal temperature of 165°F.

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources